Coffee caramel cakes

Coffee caramel cupcakes piled high with delicious coffee cream, thanks to rich jersey caramels.

  • 20 mins cooking
  • Makes 12 Item
  • Print


  • 125 gram butter, softened
  • 2/3 cup (150g) firmly packed light brown sugar
  • 2 tablespoon instant coffee granules
  • 1 tablespoon boiling water
  • 2 eggs
  • 2 cup (300g) self-raising flour
  • 1/2 cup (125ml) milk
  • 18 (130g) jersey caramels, halved
Coffee cream
  • 1 tablespoon hot water
  • 1 tablespoon instant coffee granules
  • 1 cup (250ml) thickened cream


  • 1
    Preheat oven to 180°C. Grease a 12-hole (⅓-cup/80ml) muffin pan.
  • 2
    Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add combined coffee and water, then beat in eggs, one at a time. Transfer mixture to large bowl.
  • 3
    Stir in sifted flour and milk, in two batches. Spoon mixture into pan. Press 3 caramel halves into centre of each cake, making sure they are covered with batter.
  • 4
    Bake cakes about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    To make coffee cream, combine coffee and the water in small bowl, then allow to cool. Whip coffee mixture and cream in small bowl with electric mixer until soft peaks form.
  • 6
    Fit piping bag with 2cm fluted tube. Pipe coffee cream in swirls on top of cakes.


Cakes are best made on the day of serving.

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