0.3 cup coffee mate chocolate caramel latte liquid creamer white
0.3 cup coffee mate chocolate caramel latte coffee creamer white
24 chocolate covered coffee beans
3 large eggs
3 cups powdered sugar - fluffed and lightly spooned into cup
8 tablespoons butter unsalted softened
0.3 cup vegetable oil
0.8 cup water
18.3 oz duncan hines classic decadent cake mix white (I used Pillsbury brand)
Equipment
bowl
oven
mixing bowl
blender
hand mixer
muffin liners
baking spatula
Directions
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
Place the cake mix, Coffee Mate, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, increase the mixer speed to medium and beat 2 minutes more, scraping the sides as needed.Divide batter evenly among the 24 cupcake cups and bake on center and lower racks, alternating racks halfway through, until cupcakes are golden brown and spring back when pressed lightly, 20-24 minutes.
Let the cupcakes cool on wire racks for 10 minutes, then carefully remove the cups from the pans and let cool completely.Prepare the frosting.
Mix together the butter, powdered sugar, and Coffee Mate using lowest speed of a mixer. Gradually increase speed to high and beat, scraping sides of the bowl often, until light and creamy.To decorate the cupcakes, pipe a large star in the center of each cupcake or just make a make a dollop of icing by pushing it off a spoon.
Drizzle cold caramel sauce over each cupcake and garnish with a chocolate covered espresso bean (optional).
