Coffee Cupcakes with Caramelized White Chocolate Buttercream

Coffee Cupcakes with Caramelized White Chocolate Buttercream

Soft and moist coffee cupcakes topped with a silky smooth caramelized white chocolate swiss meringue buttercream.

In a bowl whisk flour, baking powder, and salt. In a separate bowl add the eggs, sugar, melted butter, vegetable oil, and vanilla whisk it well to combine.

Add ⅓ of the flour mixture to the wet ingredients and stir it through, then add in ⅓ of the milk. Repeat until it's all combined.

Mix together the instant espresso granules and hot water. Pour this mixture into the cupcake batter and mix gently to combine.

Scoop the mixture into the 12 cupcake liners. It will be a reasonably thin batter.

Bake the cupcakes at 350˚F/ 175˚C for around 18 minute

In the bowl of a stand mixer, add egg whites and granulated sugar. Over a simmering water bath whisk continuously until all the sugar has dissolved.

Place the bowl in your stand mixer fitted with the whisk attachment. Beat on medium-high speed until a meringue with stiff peaks forms.

Melt the caramelized white chocolate for 20-30 seconds at a time, stirring after each time. Once about ⅔ of the chocolate has melted, stir it to further melt it and combine it.

With the mixer on medium-high speed, feed in a cube of butter at a time. Keep beating the mixture until it comes together into a thick and cohesive buttercream.

Add in the melted chocolate and salt and beat until thick and fluffy.

Switch to the paddle attachment and beat on low-medium speed for another minute or two to remove some of the larger air bubbles in the buttercream.

Scoop the buttercream into a piping bag fitted with a large star tip. Pipe the frosting on top of each cupcake. 

For decoration, garnish the cupcakes with whole coffee beans or shavings of caramel white chocolate