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.]