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!
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!
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!):
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.
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.
How do you “press pause” during the holiday season?
cupcakes adapted from Pink Parsley
buttercream adapted from Brown Eyed Baker
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
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.
This delicious recipe brought to you by Sheri Silver