Coffee and toffee cupcake : cappuccino cupcake with salted caramel filling and butterscotch buttercream filling

This is a 3 part cupcake. First part making the salted caramel filling, second part making the butterscotch sauce for the butterscotch buttercream frosting, third part making the cappuccino cupcake and finally putting it all together! 
The salted caramel recipe i used is from Sally’s Baking Addiction and the butterscotch sauce from Brown Eyed Baker

Salted Caramel Filling

  • Sugar -100gm
  • Butter – 30gm
  • Heavy Cream- 60ml
  • Rock Salt- 1/2 teaspoon ( I used pink himalayan rock salt)

Butterscotch Sauce

  • Butter – 60gm
  • Dark brown sugar -100gm
  • Heavy cream – 60ml
  • Rock salt – 1/2 teaspoon
  • Vanilla extract – 1/2 teaspoon 

Cappuccino Cupcake:
(makes about 22 cupcakes) 

  • Flour – 220gm 
  • Sugar- 200gm 
  • Butter – 200gm 
  • Vanilla extract – 2 teaspoons
  • Nestle Cappuccino mix – 3 packets of 18 gm each ( you can use instant coffee powder and milk powder as well)
  • Baking powder – 1 1/2 teaspoon
  • Eggs – 4 large
  • Buttermilk – 180ml

Butterscotch buttercream frosting

  • Butter – 200gm
  • vanilla extract – 1 teaspoon
  • Milk – 1-2 tablespoons
  • Butterscotch sauce – 3-5 tablespoons
  • Icing sugar – 200-250 gm 


Salted Caramel Filling 

  • Cook the sugar in a pan on low-medium heat, keep stirring it so that it does not burn. 
  • Once the sugar is melted and is in amber coloured, add the butter slowly. Keep stirring constantly so as not to burn.
  • Stir until the butter is completely dissolved. 
  • Add in the heavy cream or the double cream into the hot sugar-butter mix. Pour in carefully as this will bubble. 
  • Let this boil for a minute or two allow the mixture to rise up in the pot

  • Add the salt once the pan is off the heat. Allow the caramel to cool and bottle in a air tight bottle and refrigerate until needed.  
Butterscotch Sauce

for people who are confused about the difference between caramel and butterscotch. Brown eyed baker says “Caramel is made from melting down and cooking granulated sugar until just before it burns then adding cream and a small amount of butter, a butterscotch sauce is made by gently boiling together butter and brown sugar along with cream. There is a definite difference in flavor – the butterscotch is much sweeter thanks to the brown sugar and has that melt-in-your-mouth quality that can only be derived by a healthy dose of butter.”

  • On a low-medium heat, melt the butter in a heavy bottom sauce pan. 
  • Add in the sugar, heavy cream/ double cream and the salt and whisk together. 
  • whisk until completely mixed and allow it to boil for a couple of minutes.
  • Once boiled remove from heat and add in the vanilla extract. Store in the refrigerator in a air tight container.  

  • Preheat the oven to about 190 degrees celsius and like the muffin tin with cupcake liners.
  • Using an electric blender, beat the butter until creamy and pale. whisk in the sugar. 
  • Add eggs one at a time and beat until the mixture in light and fluffy. 
  • Add the baking powder and vanilla extract. 
  • Add in the cappuccino powder, you can also add coffee granules and milk powder to get the flavour.
  • Whisk in the flour and buttermilk in batches. 
  • Scoop out the batter with an ice-cream scoop into cupcake liners.
Bake for about 20-25 minutes. Check from about 18 minutes using a tooth pick. Once baked allow it to cool on a cooling rack. 
These babies were so gorgeous when they were out of the oven and the whole house smelled amazing, like a fresh cup of coffee. I absolutely love the colouring the coffee granules gave to the cupcakes. 

Butterscotch buttercream frosting

  • Cream the butter until light and fluffy. Add the icing sugar in batches.
  • Beat in the vanilla extract and milk.
  • Add a batch of icing sugar. 
  • Beat in a butterscotch sauce (add as much flavour as you want, i added about 4 tablespoons. The more you add the more icing sugar is needed)
  • Whip the mixture for a couple of minutes. Add the icing sugar as required for the consistency to pipe.

Once the cupcakes, the buttercream and the salted caramel are ready.  Core the cupcakes using a cupcake corer or a knife. Spoon in the salted caramel (It needs to be slightly warmed before spooning in). 

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