60 min
Caramel Mocha Ice Cream Cupcakes
Recipe GLPR16b7a28fb5cb3a
Decadent chocolate cupcakes infused with coffee, topped with homemade mocha ice cream, caramel sauce, and whipped cream. These elegant desserts combine moist cake with creamy, frozen coffee-flavored ice cream and rich caramel swirls for a sophisticated treat.
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Ingredients
1½ cups strong brewed coffee
1½ cups sweetened condensed milk
Large pinch of finely ground coffee
½ cup half and half
¾ cup all-purpose flour
¾ cup sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
¾ teaspoon baking soda
¼ teaspoon baking powder
1½ tablespoons vegetable oil
⅜ cup warm water
1 large egg
½ teaspoon pure vanilla extract
⅜ cup buttermilk
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 batch of homemade caramel sauce or 1½ cups store-bought caramel sauce
Cocoa powder for garnish
Directions
Prepare the mocha ice cream base: In a medium bowl, combine the strong brewed coffee, sweetened condensed milk, pinch of ground coffee, and half and half. Stir until well blended and the coffee is fully dissolved. Cover and refrigerate for at least 4 hours or overnight to chill completely.
Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a freezer-safe container and freeze until firm, at least 2 hours.
Prepare for baking: Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
Make the chocolate cake batter: In a large mixing bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, salt, baking soda, and baking powder. Create a well in the center of the dry ingredients.
Combine wet ingredients: Pour the vegetable oil, warm water, egg, vanilla extract, and buttermilk into the well. Using a whisk or wooden spoon, gently blend the wet and dry ingredients together until just combined. Do not overmix; some small lumps are acceptable.
Fill and bake: Divide the batter evenly among the 12 cupcake liners. Bake for approximately 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely in the pan.
Settle the cupcakes: Once cooled, gently press down the center of each cupcake using clean fingers or the bottom of a glass to create a slight indent.
Prepare whipped cream: Pour the heavy whipping cream into a chilled bowl and whip with an electric mixer until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form. Set aside.
Top with ice cream: Spoon a large dollop of the frozen mocha ice cream onto the center of each cooled cupcake. Smooth the top with the back of a spoon so the ice cream reaches just to the top of the liner. Place in the freezer until the ice cream is firm, about 1 hour.
Add caramel: Once the ice cream is firm, spread a spoonful of caramel sauce over the top of each cupcake, smoothing gently across the surface. Return to the freezer until ready to serve.
Final assembly: Before serving, pipe or dollop a generous portion of the whipped cream onto each cupcake and drizzle with additional caramel sauce. If desired, sprinkle a light dusting of cocoa powder on top for an elegant finish.
