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vanilla latte cupcakes

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GrabHolidayHappiness #CollectiveBias

If you’re a fan of my little blog, you know what a fan I am of all things coffee. It’s my daily “start”, as well as the featured ingredient in so many of my recipes.

So I jumped at the chance to collaborate with Dunkin’ Donuts coffee and Dollar General, to create a holiday-ready treat!

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Is there a coffee-drinker around who doesn’t love Dunkin’ Donuts coffee? Consistently smooth and delicious, and available in a wide variety of formats, blends and flavors. It’s the perfect cup every time, and works just as beautifully when incorporated into your favorite coffee recipes.

Like these vanilla latte cupcakes!

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So often, coffee is combined with chocolate in many recipes. And while that’s certainly a delicious option, I love how the vanilla base for these cupcakes allows the coffee flavor to totally shine through.

I picked up my coffee at my local Dollar General (use their convenient store locator to find the location nearest you!):

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With the holiday season fast approaching, I love nothing more than having friends over for a cozy dinner or morning catch-up. It’s a perfect way to “press pause” on all the craziness, and what better to serve than a cup of coffee and a sweet treat?

Whether the sweet ending to a comfort meal, or the star of an afternoon get-together, these cupcakes shine every time. I especially love that the recipe makes 12, as opposed to the typical 24, making them ideal for serving less than a crowd. They come together super quickly, with simple ingredients you probably have on-hand.

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This is my absolute favorite time of year, but also the most overwhelming. Taking time to spend time with people you love – and a scrumptious treat – is the perfect antidote.

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How do you “press pause” during the holiday season?

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Vanilla Latte Cupcakes with Espresso Buttercream
cupcakes adapted from Pink Parsley
buttercream adapted from Brown Eyed Baker

Cupcakes
1 1/2 sticks unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon espresso powder
1/2 cup brewed Dunkin’ Donuts coffee
1/4 cup whole milk

Buttercream
1 1/2 teaspoons brewed Dunkin’ Donuts coffee
1 1/2 teaspoons espresso powder
1 cup unsalted butter, room temperature
2 1/2 cups confectioner’s sugar

12 chocolate covered coffee beans, for garnish

Make the cupcakes: Pre-heat oven to 350 degrees; line 12 cupcake cups with paper or parchment liners.

Beat the butter and sugar till light and fluffy; scrape down the sides. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat again. Scrape down the sides.

Whisk the flour, baking powder, salt and espresso powder in a small bowl. Whisk the brewed coffee and milk in a measuring cup.

Add one third of the flour mixture to your mixing bowl and beat on low till combined. Add one half the coffee mixture and beat again. Repeat, alternating wet and dry, and ending with the flour mixture. Fill your prepared cups evenly with the batter and bake for 18 – 20 minutes, or till a toothpick comes out clean. Let cool in the pans for 5 minutes on a wire rack, then transfer cupcakes to the rack to cool completely.

Make the buttercream: Whisk the espresso powder into the brewed coffee; set aside. On low speed, beat the butter and confectioner’s sugar in a mixer till combined. Increase speed to medium high and beat till fluffy. Scrape down the sides. Add the espresso mixture and beat again on medium high till well blended. Scrape down the sides.

Decorate the cupcakes as desired; garnish each with a chocolate-covered coffee bean.

Note: If – like me – you like a 1:1 ratio of frosting to cupcake (as shown in the photos), simply multiply the buttercream ingredients by 1.5.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2017/11/09/vanilla-latte-cupcakes/

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23 Comments

  1. Stephanie on November 9, 2017 at 9:26 pm

    These cupcakes are gorgeous! I love brewing Dunkin’ Donuts coffee at home, and these look like the perfect treat to serve right alongside for the holidays! I definitely like the 1:1 cupcake to frosting, so thanks for that tip!! [client]

    • sherisilver on November 9, 2017 at 9:50 pm

      1:1 is where it’s at……….. 😉

  2. Ginny on November 10, 2017 at 2:05 pm

    Where can I find the chocolate coffee beans, and how do you construct the paper parchment?

    • sherisilver on November 10, 2017 at 7:23 pm

      I found the beans at my local market; often those “fill your own bag” candy shops will have them. The parchment cups I order on-line but stay tuned as I’ll be sharing a post on how to make your own soon! 🙂

      • Ginny on November 10, 2017 at 9:16 pm

        Thanks for getting back to me so soon.

      • . Ruth Bacon on November 28, 2017 at 4:21 pm

        Why not just use regular paper cupcake liners?

        • sherisilver on November 28, 2017 at 5:07 pm

          You can absolutely use regular ones – I’m just a fan of these! 🙂

    • Kim Hansen on November 12, 2017 at 9:31 pm

      I saw chocolate coffee beans at Carabou – also Walmart has them .

  3. Mary Ann on November 11, 2017 at 12:03 pm

    Gluten free, hoping almond or other flour will work! I was wondering about those parchment cups too!!

    • sherisilver on November 11, 2017 at 7:50 pm

      I’ve included the link to the parchment cups! As for substituting, I’d use a “cup-for-cup” GF blend. If you want to experiment with almond flour, measure by weight, not volume. 2 cups of AP flour = 10 ounces.

  4. Jan F on November 12, 2017 at 1:28 pm

    The batter is yummy. I used an egg substitute as I’m making for friends that are vegetarian. They feel very dense. Is that because of the substitution? Also, tried making Pumpkin Latte cupcakes — replaced the eggs with 3/4 cup pumpkin and added 1 1/2 tsp of pumpkin spice to the batter. Also yummy. Waiting for them to cool to taste.

    • sherisilver on November 12, 2017 at 5:22 pm

      Yes – 1 – 2 eggs can be substituted with less noticeable difference – more than that and the texture will be affected (though not always negatively). That Pumpkin Latte recipe sounds delicious! 🙂

      • Jan F on November 12, 2017 at 10:10 pm

        Good to know about the substitution and thank you for the info. The pumpkin latte came out well and has a better texture. I ended up adding a tsp of pumpkin spice to the frosting as well. The office is going to be happy tomorrow.

  5. Bonnie on November 13, 2017 at 5:29 pm

    Where do I find expresso powder?

  6. Diane on November 13, 2017 at 6:46 pm

    Can you make this into a sheet cake?

    • sherisilver on November 13, 2017 at 8:09 pm

      I can’t see why not! If you do will you snap a picture and send it? I’ll include the idea in the recipe!

  7. Magdalena on November 14, 2017 at 9:40 am

    I love these gorgeous cupcakes on the beautiful plate. Would you share with me the name and where did you purchased the plate, please? Thank you.

    • sherisilver on November 14, 2017 at 2:21 pm

      Thank you – they are vintage and VERY old; a set that belonged to my late mother-in-law!

  8. Magdalena on November 14, 2017 at 4:24 pm

    They’re adorable, treasure them!

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