Coffee cupcakes

I am not a coffee lover but my husband loves it for sure.  So I thought why not make a cupcake that was dedicated to coffee.  This one has a cream cheese frosting, caramel sauce, and a choc.covered coffee bean on the top.

Coffee cupcake

I feel when it comes to baking that when something works do not mess with it.  I like to make cakes from scratch but many times those cakes come out to dry or to dense.  So I tend to use box cake mix to get the lighter and moister cupcakes. That is what I have done here for these coffee cupcakes.

Ingredients:  
               Cake  (yields about 18 cupcakes)
1 box white cake mix
1 cup double brewed coffee
1 tablespoon used coffee grinds

              Cream cheese frosting
1 brick of cream cheese  (softened)
1/4 cup butter  (softened)
2 teaspoons milk
1 teaspoon coffee extract
4 cups powered sugar

              Also needed
1 thing of caramel sauce
1 bag of chocolate covered coffee beans

Directions:
               Cake  (oven 350)
1.  Make the box mix as the instructions say on the back of the box except substitute the coffee for the water.  Once the batter is mixed add the coffee grinds and mix again.
2.  Fill cupcake pan with cupcake wrappers,  Using a 1/4 cup fill each wrapper with batter.
3.  Bake cupcakes for about 20-25 mins.  Once done baking take out and allow to cool completely.
4.  Cut out a small hole in the top of each cupcake.  Remove the core.  Set aside for the time being.

               Cream cheese frosting
1. Cream together the cream cheese, butter, milk, and coffee extract until nice and fluffy.  Add in the powdered sugar while the mixer is on low speed.  Will be done when smooth and spreadable.
2.  Put 1/2 cup of frosting in a separate bowl and add a little more of the used coffee grinds, mix well.  Take a sandwich zip bag and fill with this 1/2 cup of frosting.  Squeeze to one corner and cut off the corner.  Pip a little of the frosting into the hole of each cupcake.  DO NOT fill the hole all the way with the frosting, you will then fill the rest with some caramel sauce.
3.  Take the remaining frosting to put into a gallon zip bag and squeeze to a bottom corner and cut that corner off also.  Pip a nice layer of frosting on top of each cupcake.

              Finish up:
1.  Once the frosting is done on all cupcakes, drizzle a little caramel sauce over the top of each cupcake.
2.  Add one or two choc. covered coffee beans to the top of the cupcakes to finish the look. 
3.  Keep in fridge until ready to serve.
Enjoy your cup (cake) of coffee:)