This is an adaptation of what is clearly an old recipe. The original recipe is for “tiramisu” cupcakes and I think it came from The Cake Doctor. As you can also see, my recipe writing clearly has not changed much from pen & paper days. This piece of paper has another recipe on it, which apparently calls for lemon and almond, although I have no idea what that recipe actually makes.

So, on to it!

Latte cupcakes

cake:

1 box of french vanilla cake mix (yes, I used a cake mix. Don’t judge)

1 pint coffee ice cream, completely melted (completely. Practice patience!)

3 eggs

Mix all until thoroughly combined. Scoop into cupcake papers and bake at 350 for 30-35 minutes.

icing:

8 oz (or half can) of cream cheese frosting (again, don’t judge)

1/4 cup of sour cream

3 Tablespoons soft butter

1 Tablespoon vanilla

1 1/2 cups powdered sugar.

Cream frosting, sour cream, butter and vanilla. Then slowly mix in powdered sugar.

dusting:

Once I iced the cupcakes, I dusted them with:

3 Tablespoons powdered sugar

1 Tablespoon Starbucks Via (decaf)

1 Tablespoon hot cocoa powder (I used Bellagio Chocolate Truffle…thanks Robb!)

Add each of these to a sifter and gently sift a bit over each cupcake.

drizzling:

Not done yet! Once I iced, then dusted, I drizzled each cupcake with:

Stonewall Kitchen Dark Chocolate Sea Salt Caramel Sauce (again, thanks Robb!)

Voila!

I surprised Mom with a batch of these this afternoon at the art supply store where she works, so she and her work friends could have a cupcake birthday party! HBD Momma!

[Her shop is right next to a Starbucks so I did have a latte for the drive home. Fitting.]

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