Do you like a cup of coffee first thing in the morning? Moreover, do you like a sprinkling of cinnamon on your morning latté?* If yes, then these are the perfect cupcakes for you. A hint of coffee, a hint of cinnamon - and a generous slashing of cream cheese frosting on top of that all. Oh - and even if you cannot really taste the cream liqueur in the finished cupcakes, the fact that you know it's there, makes these especially tempting :)
* I do.
Caffé Latte Cupcakes with Cream Cheese Frosting
Makes 12 medium-sized cupcakes
2 large eggs
150 g caster sugar
100 g unsalted butter, melted and cooled
50 g sour cream or creme fraiche
150 ml milk
1 Tbsp instant coffee granules (I used Nescafé Gold)
2 Tbsp cream liqueur (Bailey's, Vana Tallinn or such like)
200 g plain/all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
Cream cheese frosting:
50 g butter, at room temperature
100 g plain cream cheese (I used Philly), at room temperature
80 g confectioner's sugar
Whisk eggs and sugar until thick and foamy. Fold in the melted butter, sour cream, milk, coffee granules and cream liqueur. Combine flour, baking powder and cinnamon in a separate bowl, then stir into the wet ingredients.
Spoon the batter into 12 muffin tins lines with paper muffin cups. Bake in a preheated 200 C/400 F oven for about 15 minutes, until the muffins are cooked through (test for doneness with a wooden toothpick - it shoud only have couple of moist crumbs on it, when inserted into a muffin).
Transfer onto a wire rack and cool completely. Remove the paper cups carefully.
To make the cream cheese frosting, stir the softened butter, cream cheese and icing sugar until thoroughly combines. Pipe or spread onto the muffins.
Decorate the cupcakes with chocolate coffee beans, instant coffee granules or a dusting of ground cinnamon.