Starbucks Frappucinos. Cupcake Style.

UDATE: The cupcake tips I used for the frosting on this are on sale on Amazon right now – get the  cupcake decorator’s set for only $6.06 – down from $8.99! (This price can change anytime though – so look before you buy!)

After the many requests for this recipe and how-to, I thought I’d take some pictures and post this recipe.

My brother in law is getting married tomorrow, and since he and his lovely bride-to-be met at Starbucks, a Starbucks themed rehearsal dinner – with these cupcakes for dessert – was quite in order.

Keep in mind that at the end, you’ll see two different kinds of cupcakes – I did Caramel Frappucino ones and Double Chocolate Chip Frappacino ones. The recipe you’ll see here is for the caramel ones. I borrowed very largely from this lovely blogger here for the recipe and inspiration!

For the Cupcakes:
Recipe heavily adapted from Apartment Therapy’s The Kitchn 

3/4 cup whole or low-fat milk
1/4 cup sour cream
1 package of Starbucks Via Instant Coffee
1 tbsp vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

2 teaspoons of another pack of Starbucks Via Instant Coffee
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated


Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in the instant coffee until well blended. Add the vanilla and set aside.

Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.

In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time.

Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth.

Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.

Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl.
Fold the egg whites into the cake batter gently, folding the batter around until well combined.

Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes (they baked up surprisingly fast).

For the Coffee Mousse - the yummy filling several of the wedding rehearsal guests drank right down…

3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
1 package of Starbucks Via Caramel flavored coffee  (You can find this at Walmart in the coffee aisle for about $7 a bag – so make sure you make these cupcakes to make that one ingredient worth this one expense!) :)

2 1/2 cups chilled whipping cream

NOTE: You can cut this recipe in half – you’ll have enough for one batch of cupcakes.  But sometimes you might like to have more…you know, just because.

Whisk sugar, yolks, water and Starbucks via in large metal bowl.


 Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 8 minutes.

Remove bowl from over water. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.

Beat cream in another large bowl until stiff peaks form.

Fold cream mixture into egg mixture.

For the Homemade Caramel Drizzle – this one I didn’t do today because I had some already pre-made in the fridge…don’t skimp on this or (gasp!) buy it in a jar from the ice cream topping aisle – this stuff is AWESOME! I’m pretty sure it could cure chicken pox.

Ingredients:
1 cup unsalted butter (2 sticks)
2 1/4 cups brown sugar
1 cup light corn syrup
1 14-oz can sweetened condensed milk
1 tsp vanilla extract

Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.
Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract.

Swiss Meringue Buttercream:


3/4 cup sugar
4 egg whites
3 sticks unsalted butter (at room temperature)
1 tbsp vanilla extract

Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more.
To assemble the cupcakes:

Once cupcakes are cool, core out the center of each one. Using a pastry bag, pipe a small amount of caramel sauce, then pipe coffee mousse until the center is almost full, and then top with another piping of caramel.

Once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a pastry bag fitted with a large star tip.

Lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle caramel on top of each cupcake.

Now for the special part –  (I always like to have some of these ‘special parts’ on hand) – take some starbucks straws – go ahead, stuff a few in your purse. One straw makes four tiny cupcake straws. Cut them in half, then in half again.

Stick one right into that yummy mousse filling and watch everyone try to drink their cupcakes. It’s quite humorous. :) Enjoy these – they really were  are a hit! (Check out my big confession and the Double Chocolate Chip Recipe here.)

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268 thoughts on “Starbucks Frappucinos. Cupcake Style.

  1. this recipie looks heavenly and I am definately going to have to try it, but I must know, did you print off paper to look like the starbucks coffee cups? will you divulge this info? If you can’t I understand but I was terribly curious :)

    • Absolutely I can divulge, Bobbi! :) My mother-in-love actually made them – she just grabbed the image off their site and printed it on white paper. Then she cut strips out with the logo in the center, and we wrapped them around the cupcakes (after I baked them – but before I filled and decorated) – taped them right one and there they were. Eeezy-peezy. ;)

      At least it’s easy now – I haven’t been called about copyright infringement yet…hahaha! :) PLEASE post and link back if you do in fact make them – I’d love to see what you thought of them! :)

      • Copyright infringement is stealing. “I am a sinner, miraculously saved by grace, living by faith, and pressing toward the mark of being more like Christ.” Hypocrite. I think i’ll pass on this recipe. Thanks anyway.

        • Hey you’re so welcome! And I’m so sorry I gave you a false impression of what it means to follow Christ! Most of the people who know me personally recognized my joking here. I’ll have to be more considerate of those who don’t know me personally next time.

          In case you’re interested, Starbucks’ marketing team actually asked to post my recipe and blog post because they loved what I had done so much. When they posted my recipe on their facebook fanpage and recommended it to their fans (and I got 42,000+ views in less than 6 hours!), they really gave me and my small-town blog a huge push. Knowing that they heartily approved gives me the peace of mind I need to keep my conscience clear before God and men.

          Again, though, I appreciate your concern! I’ve attached a screen shot of Starbucks’ approval in case you’re interested.

          http://i196.photobucket.com/albums/aa145/rackley220/starbucksfrappacinofacebook.jpg

          • WOW…Jenna, there is only one true judge.
            Kim, thank you for posting the recipe and sharing your story and your self with us!! Wish you all the best!!

          • You can also use the actual cardboard sleeves from Starbucks. Just pull them apart, make them about an inch in diameter smaller and hot glue back together . Cupcakes fit in them perfectly!

          • It is not infringement if you are not selling them! a co-worker saw them on pintrest and brought to work (to give of course! ) and i have to say, i am not telling you how old I am but i have grandchildren :) THAT WAS THE BEST CUPCAKE I HAD EVER EATEN IN MY LIFE! Bless you for sharing that tidbit about yourself and remember not to live by others judgement of you. Bless your sweet children and best of luck and prayers to the one yet to come.

          • My hats off to you, Kim!!!! Very well said!! 😊

            I stumbled upon this recipe via Pinterest- Sooo glad I did!! Now I am CRAVING these cupcakes, thanks to your wonderful creativity!! 😊

        • it’s not infringement or stealing if you are not selling them. GEEEEZ it must be a hard dark road you travel to judge so harshly.

        • I am appalled at your reply..If you didn’t like it just pass..does god tell us not to judge..LIKE CALLING SOMEONE A HYPOCRITE! and I actually think it’s pretty funny that you look pretty silly now seeing it on Starbucks FB Page! LOL! Some people These days!

      • Yes! I love this!!! If you’re not too busy, can you inbox me of facebook the measurements because I’d have huge pieces of paper cut up, and would make a mess! Im interested in making coverings like this for a baby shower….
        Oh, and are these the regular 12 batch sized cupcakes, or the minies? I can’t really tell by the picture.

        Please stay incouraged, inspite of the many negative remarks you may recieve by letting your light shine.

        Thanks!
        fb me: Yolavisthic

        • The measurements are the same as the cupcake holders. I just lined them up and cut away!

          (And yes these are regular sized cupcakes – 12 to a pan.)

          Great questions! And thanks for the sweet words of encouragement!!

    • You know – I was just on here thinking that…I would not be burdened in the LEAST to make another batch of those babies. :) I might have to whip those out this weekend or something – the icing is the same – and the filing is mostly the same – but the cake and drizzle are obviously different. Those were my personal favorites though – since I’m not a coffee drinker.

  2. These are stunning! Wonderful work & thank you for being kind enough the share your recipe. If possible, please also share how you made the double chocolate chip ones too. Would love to experiment with both flavors. Thank you, again!! :)

  3. These look delish! Please, please,please post your recipe for the chocolate ones. I gained 5 pounds from their happy hour over the summer.

  4. Would you mind also sharing your recipe for the double chocolate chip frap cupcakes? They also look delicious. Thanks
    Cindy Long

  5. Those look incredible!

    P.S. I was in Starbucks the other day and the kind lady told me how they make their whipped cream, for an extra hint of authenticity. It’s just their vanilla syrup and heavy whipping cream in one of those reusable whipped cream canisters. Apparently you can buy the syrup or I’m guessing some mixture of vanilla extract would do.

    • I wouldn’t use vanilla extract, but you can go to Starbucks and buy a bottle of their vanilla syrup from their back shelves. (Same with most flavors except the seasonal ones that come with a different pump–i.e. pumpkin spice). We use eight pumps of vanilla to each 16 oz. heavy cream. After shaking with the CO2 cartridge it has a shelf-life of 48 hours.

  6. I was just linked to this page from the official Starbucks Frappucino facebook page. Looks like you’re clear in copyright infringement department. “These are too cute not to share – Frappuccinos cupcake style!”

    • Oh my word – I just opened my email and saw like a MILLION comments and new subscribers and wondered what on EARTH was up. ;) Thanks for the reassurance = I’ll sleep better at night now. ;)

  7. These look DIVINE!! I can’t wait to make them. Any chance on getting the Double Chocolate Chip Frappacino recipe? Caramel Frappacinos are definitely my favorite but the Double Chocolate Chip Frappacino is very very close behind.

    • Oh I’m with you = the DCC Frap is my absolute favorite – thanks for your sweet comment – I’m planning to get that recipe up by the end of the week. :)

  8. Please post the Double Chocolate Chip Frappuccino recipe. Would be great for parties!!! I am going to have to grab some extra straws while I am there next time. I will have to think of what to wrap around them….can’t go taking all their cups…lol!

    • a few comments down, I mentioned how to make those cupcake liners – super simple if you have a printer…maybe I’ll add that to the post with the DCC frap recipe the end of this week.

  9. that is so, crazy but cool too. It looks like someone has a lot of time and patients to do all this. I don’t mind baking but I don’t I’ll have the patients for all that. I also liked the way the came out too.

  10. Oh my goodness, so cute! I’m going to have to throw a coffee themed party just so I can make these! Congratulations on being linked to from the official Starbucks facebook page!

  11. Thank you for posting this. My birthday is tomorrow and I am going to make this instead of a cake. can’t wait for the other recipe

  12. Wow!!!! 8-D I wan’t to make some of those . They look so good !!! You did very good job : ) thank you for sharing your recipes : )

  13. I can’t wait to make these; but I also am looking forward to the double chocolate chip recipe. OMG! You are wonderful!!! I love the tip on making the cupcake wraps. This is GREAT!!! Thank you so much!

  14. So I made these yesterday! The coffee mousse was a little too liquidy and the butter meringue a little too buttery. Any suggestions? The caramel sauce can definitely cure any disease I agree!!! I also suggest making larger cupcakes so there is more room for the frosting in the center!

    I’d love to hear if your mousse was as liquidy as mine or if it’s supposed to be that consistency because it was hard to pipe and keep in the cupcakes!

    • Congrats! You did it! They are rather intensive, aren’t they? :) I will admit there is a little learning curve on that mousse – you have to make sure you beat it really good after you cook it – so it’s as thick as you can get it. Then make sure your heavy cream is as thick as it can get – and fold – not mix – it in. I also noticed that if I refrigerated it a while before I filled the cupcakes, it helped it stay thick as well. The mousse for the DCC cupcakes is MUCH thicker, because it has chocolate chips in it….

      I looked at the recipe again, and I realized that I took out one of the sticks of butter the last time I made it and I like it better. I’m editing the recipe now to reflect that.

      Also – I used the Pampered Chef Stoneware Muffin Pan to make them in – I’ve found those pans make a tad bit bigger cupcakes than regular muffin tins. And to core out the middle, I used the small Pampered Chef cookie scoop. Those things made them easier for sure…but you could do them with a regular spoon if you’re really careful.

      So, tell me – what did you make them for? Did they go over well? :)

      • I did a test run for Thanksgiving! My boyfriends family loves coffee and I think they will go great after dinner! They were intense… took 3 1/2 hours from start to finish but I was super pleased with myself haha! My boyfriend took them into work today, he’s a teacher and I got back great compliments on them!

        I used a 1/2 teaspoon measurer to core out the insides and that was really easy to do!

        For the finely ground coffee in the cake recipe I used Creme Brulee coffee and it gave it a really nice caramelly flavor that complimented the cupcake, I recommend that or perhaps another type of caramel flavored coffee.

        I used the french roast for the via… did you use that the italian one or columbian.. I couldn’t make up my mind!!

        I’m planning on using a muffin pan for them next time, I just need to find some cute holders for them.

        I also found out that Starbucks sells their caramel during the holiday seasons, however it’s not the same that they use in their stores regularly… which I found to be odd!!

        I’m interested for the other recipe as well as I’d like to make 2 of them. I was also thinking of deconstructing the Salted Caramel Mocha Frappacinos… what do you think? Want to try and work on the recipe together?!?!

        Jess :)

        • Jess – way to go! I like the teaspoon measurer idea for coring them out…and I think a test run with caramel mocha would be awesome! :)

          I actually used the caramel starbucks via coffee – but I noticed that it wasn’t available in all stores around here – I think the one I got was at Publix.

          And I’d love to try a strawberry frapp one sometime – like – in the spring when the berries are really fresh. ;)

  15. Yesterday I went to Michaels and they had Via Italian Roast in the dollar section, plus I got a coupon for it for 40 percent off

  16. In the recipe it calls for Starbucks instant coffee, but there are so many flavors of their instant coffee. which one do you use?! and the very fine ground coffee it also calls for can that be like folgers, etc. thank you :) hoping to make them this weekend

    • Oh those are great questions! I used the Caramel flavored Via Coffee – but one time I made these, the store was out of that flavor, so I used the mocha flavor. And I updated the recipe to use “2 teaspoons of another pack of Starbucks Via” – thanks for helping me clarify! Be sure to read some of the comments – this recipe has somewhat of a learning curve (especially on the mousse filling) – make sure you really beat that whipping cream as stiff as it can get (but not too much or it will turn to butter) :) and beat the egg yolk mixture until it’s as stiff as it can go, or your mousse will be really runny. It doesn’t affect much at all – except it’s just a bit messier to eat and work with – but I wanted you to have a head’s up about it. :) Good luck! They are a lot of fun to make – but they’re especially fun to serve and get compliments on. You’ll have to let me know how it goes!

      • so, i made them the day before thanksgiving. and they were a big hit!!!!!! brought them to work also and was told that they were the best cupcakes one co worker has had, that they were amazing, that they tasted like an expensive gourmet cupcake, etc!!! :)

  17. LOVE these recipes, I will for sure make some. My son actually works at a local Starbucks. :) I would love to see other pics of the decor at the wedding rehearsal dinner party, I am a wedding planner and love new, fun ideas.
    Thanks for coming up with these!!

  18. I just finished making these. I have to say, they do taste like the drink, but they are super expensive to make, labor intensive, and super sweet! I don’t recommend them for anyone with dietary issues.The caramel drizzle on top is plenty. The Swiss meringue butter-cream frosting mentions salt in the instructions, but doesn’t list it in the ingredients. I punted and used a 1/2 tsp. I don’t think I will be making these again soon. It makes 30 to 36 depending on how much you put in each cup…I filled the cups to 3/4 (30 cupcakes) but I think 2/3 (36 cupcakes) would have been better. You really do’t want to overflow the paper .

    • I hope you liked them, Angela! Thanks for keeping us all real. :) They are definitely NOT for the faint of heart, are they? :) (PS – a pinch of salt was perfect – I’ll make sure to add that in the ingredients, though – I appreciate the editing help!)

  19. As these take so much time to make, I was considering making everything and then instead of cupcakes bake 3 layers and put them into a trifle bowl, laying everything on.

    • I bet it would work nicely, Pam. You could always just layer the different parts…you’d probably get enough for at least 2 trifles with this recipe though…so have lots of hungry people around!

    • Go for it, Meg! I promise, promise, PROMISE they’ll talk about them for like, forever. :) Make sure to plan enough time though – they are rather intense. :)

  20. I made them yesterday. Definitely labor intensive. But very much worth the while. I had about 20 times more caramel than I needed, same with the mousse. Was there supposed to be that much left over? Could have been my mistake. Thank you for the recipe, they were the best cupcakes that I’ve ever had! Also, I used a the little tool that balls melons to get the insides out, worked like a charm…

  21. Hi Kim! I actually made these yesterday. They were so cute! One question – for the buttercream directions it says to “Heat sugar, egg whites, and salt”, but there is no salt on the ingredient list. I choose to ignore the salt part and hope it wouldn’t need any. Everything came out fine. Is there supposed to be salt in the buttercream?

    • Wow – good find! Thanks for that note – Ill update the recipe for sure. The salt I added was just a pinch or two – I just prefer a bit of salt in my sweet foods, though. I’m sure it was fine without it – it’s probably just a preference thing – not even in the original recipe.

      I’m glad you took the plunge and tried them out though! How did everyone like them?

      Sent from my iPhone

      • Everyone loved them! All of my friends are big coffee drinkers, so it was really fun. My favorite part was the coffee mousse. I could have eaten it straight out of the mixing bowl.

  22. Thanks for posting the recipe! I made them for a friend’s birthday, and they were a hit. I think I am going to put the extra coffee mouse filling through my ice cream maker and see what happens :) Thanks again for taking the time to type everything up!

  23. Just made these cupcakes! They are beautiful! I don’t eat sweets but I bring cupcakes to work weekly so my co workers can be my taste testers! Can’t wait to show these off!

    • Absolutely! Things that aren’t worth sharing aren’t worth having! (Or in this case…eating!) Have fun with them – and enjoy the compliments! :)

  24. I was wondering what the yield was for these? Plus when you made numerous amounts of the cupcakes did you double/triple the recipe, or just make 1 batch at a time over & over?

    • They are regular sized. A tad larger than regular sized actually since I used my pampered chef muffin stone. I got about 28 cupcakes per batch.

      Sent from my iPhone

  25. I made these yesterday & they were a huge hit!!!! They were time consuming & I had a lot of issues w/ the frosting (I had to make another batch of my own kind) but definitely worth it!!!! :-)

  26. [...] do you get when you mix Starbucks with cupcakes? Starbucks Frappucino Cupcakes—the most delectable looking cupcakes ever! Check out the recipe and pictures at Kimz Kitchen. [...]

    • Hey there Crystal! My mother in law made them for me – she just copied the image off their website and printed it on white paper…then cut strips out with the logo in the center….we taped the strips right around the cupcakes. Hope that helps! :)

  27. Kim,

    A question for you…The Caramel Starbucks VIA Instant coffee… you use that for the cupcake batter and the mousse, right? In the recipe, it didn’t say instant coffee, just wanted to make sure it was the same as the batter. Also, this recipe intimidates me. Is it really as difficult as it seems?? I really want to make these for all my Starbucks addicted friends!

      • Yes – you’re right – you’ll use the same instant coffee for both of them.

        As far as intimidating – this is definitely a recipe to have a healthy fear of – it is definitely not for the faint of heart!

        The thing about it is, the actual cake part is pretty simple, the mousse is pretty fool proof as well – getting the icing right can be a little learning curve, but if that messes up, (shhhh! You can use sweetened whipped cream – just like Starbucks uses!) and the caramel sauce is the best and really simple too – but I wouldn’t tell if you cheated and used some store bought stuff – the point is that you tried something amazing…and your friends willLOVE you for it! I say go for it! ;) and be hopefully optimistic! ;)

        Sent from my iPhone

        • In an earlier comment you said you used less butter than the recipe but you were going to change that in the instructions. Is what I’m seeing the revision or should I minus the butter? I’m preparing my ingredients so that I may muster up the money and courage to attempt this.

  28. Do the leftovers have to be refrigerated? i’m making them tonigh to take to work tomorrow for my co-worker’s bday. She loves Starbucks! =)

  29. in the list of ingredients, you only mention the instant coffee…yet in the directions you have me add the instant to the milk, and then add ground coffee to the flour mixture? i’m confused! how much ground coffee/what type should i put into the flour mixture? or is that just another packet of the via?

    • Absolutely! The caramel drizzle keeps for a very long time – I used it for several different things up to about 6 weeks after I made the cupcakes. The mousse, though, I would think would only last a couple of days.

  30. Hi Kim. I found this recipe on pinterest and I have been back to your blog to admire them a million times. I am making them this morning for a meeting at work tomorrow and I am wondering how I should store them. Could you please tell me if I should refridgerate them. Thanks a bunch.

    • Yay! I’m glad you’re giving yourself time – they aren’t a 30 minute ordeal by any means. But you’ll do great, I’m sure!

      How many are you making? If it were me, I would bake the cupcakes, and have all the fillings and icing ready today…but not assemble them until tomorrow (if you can time-wise). The filling and meringue buttercream can go in the fridge – the caramel topping doesn’t have to overnight and that’ll keep it soft for tomorrow. (If you have leftovers, I’d put those in the fridge.)

      If you had to get them totally ready today, I’d wait to assemble them until late tonight, then refrigerate. but of course you can make all the components earlier in the day.

      I hope that helps! Definitely come back and let me know how they came out for ya!

      Sent from my iPhone

  31. Sorry if this was answered in a comment but I am wondering, do these need to be refrigerated because of the cream in the filling? Was thinking of making some for a fundraiser bake sale but not sure if they are ok sitting out or not

  32. Last week I had a Starbucks birthday for my friend using these cupcakes as the theme. Yes, they were alot of work, however, well worth it! I made the cake part of the cupcakes in advance and froze them, then day of party I made the mousse filling and icing. I have some decorating tips/ideas which I used and wanted to past them on! For the past month, every time I went into a Starbucks I asked if they had any old advertising material they could give me. I hit a store in Bentonville, Arkansas the day after they changed their promotion and “scored” a really nice 4′x2′ poster! (WIN), another store manager gave me a “stack” of the cookie bags which I hole punched, ran a green ribbon thru to make banners around the room. Another store gave me a “sleeve” of sample cups which I placed around a cupcake stand as spacers. I purchased round sliver mylar balloons and clued cut-out Starbucks logos (printed off the internet) on each side and paired it with green star mylar balloons. The party was a big hit! Thanks for the inspiration, Kim!

  33. Loved the cupcakes. Saw them on Pinterest. Enjoyed the thorough directions on your blog. Also enjoyed the “About Kim.” As a BJU alum, it is fun coincidence to see the bio. From another Kim

  34. i just made them right now, and i don’t want to sound a little nutty but they can out PERFECT!!!!!!!!! i don’t know how to show the picture but you have to see them!

  35. Wow! These look delicious. My husband would love them. I saw the recipe on pinterest.com and then I was looking at the rest of your blog. In the “about us” section, I recognized some of the teens in your picture. I’m originally from Parkersburg (now I live in Paraguay where I’m a teacher at a Christian school for missionary kids). I went to Faith Bible Church and graduated from Wood Co. Christian. A few of my friends went to your church in P-burg. Small world. Blessings.

    • Well, Cookie Cohen, It looks a little larger and taller because of how I frost the cucpakes – the frosting is about as tall as the cupcake itself. :)

  36. AWESOME cupcakes. My daughter made them for a trial for a bridal shower. Now we are making a double batch for the shower. Do you keep these in the refrigerator? How far ahead of time can you make them. The first batch was a little dry. Any suggestions would be greatly appreciated on how to store. God bless your creativity!

    • These will Be fantastic for a bridal shower! If you’re working ahead, just make up the different components – the cakes, mousse filling, caramel topping, and buttercream, and keep all but the cakes in the fridge. Unless you have a massive fridge, you’ll have to wait to decorate/fill them until you get to the shower…the filling and icing needs to stay refrigerated until the day of the shower.

      As far as dry cupcakes – trying testing them 2-3 minutes early – it sounds like your oven might be a bit better than mine and could have finished them a little earlier. And please send a photo when your done! I’d love to post a photo of them (with you lovely bakers and the bride to be!) on my blog!!

      Kim Rackley 864-404-6545 http://www.kimzkitchen.wordpress.com

      Sent from my iPhone

  37. How do you make the Starbucks covers? I tried several of times and just can’t get the measurements. Would love to have the full look. Thanks!

  38. Oh and what will happen if I just put each whole egg in at a time, instead of seperating them? Thanks for the help!

    • Oh dear! Can you tell me exactly what you did? That’s so strange! Was there a lot of water in your bowl first? Like was it just washed? Sometimes that can mess it up, but it shouldn’t stop it from getting thick – what are you using to mix it up with?

      • Well I bought wipping cream and I put 2 1/2cups in my kitchen aid mixer. And nothing :-( Im going to throw this away and start again.

        • I have never heard of such a thing! You are certainly doing everything right – sometimes heavy whipping cream works better – but whipping cream should work just as well – just take a little longer. I am so sorry – that’s supposed to be an easy step! Don’t give up. Perhaps there was something wrong with it – again – you were doing all the right things – so as easy as it is for me to say when I’m not there – don’t get discouraged. I’m so so sorry!!

          Sent from my iPhone

          • I did it again and it worked great ! I will be taking these for my co workers and my manager who loves startbucks. Thank you !!!!
            By the way the I had a lot of the mousse left over can I save that for another batch or will it go bad?

            I will let know know what they think.

            • Oh I’m so glad – I felt so bad for you last night. :(

              Yes, you can hold on to that mousse for a little while – I actually used it to make a trifle – I put some brownies and the mouse and some chocolate chips and some plain whipped cream in a trifle bowl and it turned out nicely. :)

              You could also try freezing it – although I haven’t tried that so I can’t guarantee the results on it. :/

    • Oh yah and what size tip do you use for the frosting? I’ve made the components and going to assemble tomorrow! Thank you so much so far sooooo AMAZING

    • Oh I know – that caramel is the most heavenly thing ever. You can store It in the fridge – and you’ll have some leftover – I kept mine for a couple Of weeks. It was awesome on ice cream. ;)

      And I used the biggest star tip I had – I put a link up for a wilton set from amazon that that has the big one in I used – but that won’t get to you in time for today…just use the best one you have – the bigger the better. Have fun – and please send in a photo to me – krackley at gmail dot com – no spaces of course – ;) I’d love to post them on my blog! ;)

      Kim Rackley
      http://www.kimzkitchen.wordpress.com

      Sent from my iPhone

      • Hello
        I wish I had these a few yrs ago when my daughter graduated High School. Her theme was Starbucks and Cupcakes-No Joke!! We had tons of Starbucks stuff and every sz cupcake decorated all kinds of ways but not these. I’m excited to make them, I’ve been trying to read the posts, I hate when people repeat things, but I can’t seem to find Ur chocolate chip recipe and I know U were going to post it back in 2011. I’m going to have to make them and photograph them for my kitchen. Its decorated in Starbucks. I have a neon sign, about 25-30 cups from around the states as my border and sm other stuff. I think baking mini cupcakes and putting them in their sample cups wld be adorable too. Just can’t wait…Thx bunches for everything.

  39. This probably goes against bakers rules but its worth a shot…..Everytime I bake something I wreck it and I am super intimidated by all these steps, so is there a cheat method…you know use a boxed (gasp) mix and kinda make it my own???

  40. Planning on making these for my upcoming 20th birthday and had a couple questions! I have Christmas Blend Via and I was wondering if I could just add a splash of caramel syrup to give it the subtle caramel that it would get from the caramel Via. Also, how far in advance could the cupcake batter be mixed before being baked? Thanks!

    • Good questions! You could definitely try the caramel splash – but it being a liquid might set your texture off a bit – I’d use your Christmas blend with an extra tbsp of brown sugar and an extra 1/8 tsp of salt. You’d get the same idea – just with dry ingredients.

      As for the batter early, I don’t know the exact answer to that one. Refrigerating it would mess it up a tad (as far as the rising goes), but I’m sure leaving it on the counter for up to an hour would be fine. If you did have to refrigerate it, you could always try bringing it back to room temp on the counter, mixing it up again a few times, then bake it. That would most likely be almost the same.

      Happy happy birthday!!! I’m just sorry you have to bake them up yourself! If you lived close to me – I’d do them myself.

      • Oh! That’s perfect! Yeah, I was worried about it being to liquidy so I’ll definitely go for the brown sugar. Thanks for the tip and thank you for the happy birthday :) I’m actually really excited to make them. When I initially found this recipe a week or so ago I went ahead and made the caramel drizzle and it is phenomenal!

  41. lovely! I wanted to try these out but I was wondering about the coffee you use.Have never purchased those packages before. Did you use the Starbucks Via Caramel flavored coffee for both the cupcakes and the mousse? How many single packages does it come with

  42. Is the buttercream frosting with powdered sugar?

    I assume so, because I just used regular sugar, and it is just a sugar-y, butter-y mess. It might be good to specify for novice bakers like myself.

    • Oh I’m so sorry! It is regular sugar. If you give me a few more details maybe I can help you troubleshoot – the recipe is definitely a bit more difficult.

      Did you cook it to the right temp? And sometimes if you haven’t mixed it long enough it looks like a curdled mess – sometimes you have to keep going another few minutes and it comes together so beautifully! If nothing else seems to work – you can always add a little powdered sugar and see if that brings it together a bit more.

      Sent from my iPhone

  43. Clicked on this because my friend is such a Starbucks fan. As a Pampered Chef consultant, I was extra excited to see the stainless steal bowl as a double boiler. Excellent idea and I can’t wait to try the cupcakes.

  44. I was wondering the measurements of coffee for the following parts of your recipe:

    “Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in the instant coffee until well blended. Add the vanilla and set aside.

    Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.”

    I wasn’t sure which part of the recipe received what amount of coffee.

    Thanks!

  45. For the cupcakes it says one package and then 2 teaspoons. Is this for the cupcake and the filling or just the cupcake it self. It was just worded a little weird since there was such a big space half way through the ingredients. Also, can they both be the same flavor, like carmel or just regular?

  46. Good Morning Kim! Could you help my out.,,,,Can you make the cupcake,the filling and the drizzle ahead of time and put them in the fridge or cupcakes in a bag??? Looking and all the work, I’m intimidated about taking this on in one day!! LOL, OK, I’m chicken!! With kids, homework, housework….sigh, life is good!!!

    • Oh definitely!! In fact when I made all 100 of them for the dinner, I did all the baking in one day and froze them for about a week before I could get to the rest! The caramel will last a good week-10 days in the fridge. I’d just do the filling mousse last – it tends to start separating and breaking down after about a day or two. Have fun with these! Maybe the kids will help? ;)

  47. These took forever, but they turned out great! I made the full amount of the mousse, so after I had filled the cupcakes, I cut up the cores of the cupcakes and mixed it with the leftover mousse to make a yummy coffee fluff dessert. I think that might have been my favorite part!

  48. thoughts on turning this into a peppermint mocha frapp-cake? use mocha instead of caramel with a dash of peppermint extract and crushed candy canes on top? maybe more festive for the winter holidays??

  49. I was wondering, is the VIA coffee added into the cake, carmel flavored? It is clear that it is added into the mousse. If you could write back as soon as possible that would be great, I am buying all the ingredients later tomorrow.

  50. made the peppermint mocha alternative! i copied your recipe for the double chocolate cake (with the pudding and choc chips) and added 1 tablespoon of peppermint extract. if i could go back, i’d add 1/2-1 more tablespoon but i also LOVE mint chocolate. made the mousse and substituted mocha via for the caramel and again added peppermint extract. followed the recipe for the butter meringue frosting and topped it with chocolate sauce and crushed candy canes. now just waiting for the reviews when i bring them into work tomorrow!!

  51. I’m SO confused!!! I have read this recipe several times and have e-mailed it to my mom to look over. neither of us understand where the Pkg of Starbucks Caramel Instant Coffee goes and where the 2 teaspoons of the Starbucks Caramel Instant Coffee goes. Does it all go into the cake batter? How much coffee is added into the heated Milk mixture and how much goes into the baking powder and baking soda mixture? Is the first list of ingredients just for the cupcake batter? It doesnt say. Where does the ground coffee come in? it isnt listed in the first list of ingredients.

    • Oh I’m so so sorry!! I’ll have to adjust that so it doesn’t come up again for anyone else!!

      Hopefully this will help.

      “Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in the (one pckg) instant coffee until well blended. Add the vanilla and set aside.

      THEN

      Sift together the cake flour, baking powder, soda, salt, (2 tsp) ground coffee and cocoa.”

      And yes, the first list of ingredients is for the cupcakes – the three other component recipes follow.

      If you’re still having trouble, let me know!!! And good luck!

      • Yes Kim, I’m so sorry for asking again. Lol. How much coffee goes into the heated milk? Ground coffee or the Caramel Instant? And how much? The measurements is what I’m confused about. So sorry!!!

        • No worries!!

          Hopefully this will help? Basically, you’re putting in the ingredients in the order listed there.

          I appreciate your pointing this out- it’ll help me know how to simplify it a bit for everyone!

          “Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in the (one pckg) instant coffee until well blended. Add the vanilla and set aside.

          THEN

          Sift together the cake flour, baking powder, soda, salt, (2 tsp) ground coffee and cocoa.”

  52. So sorry I have a question about the coffee mousse

    Remove bowl from over water. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.

    Beat cream in another large bowl until stiff peaks form.

    Fold cream mixture into egg mixture

    Is the egg mixture the egg whites or the coffee egg yolk water and sugar mixture?

  53. OMIGOSH!!! THESE LOOK INCR”EDIBLE” LICIOUS..
    JUST ONE QUESTION WHERE DID YOU GET STARBUCKS LOGO CUPS(BORROW THOSE TOO) NOT JUDGING!!!
    THANKS,
    JOY

  54. Where did you get the little starbucks cups you used as te cupcake wrappers? We’re they just coffee cups you cut apart?

  55. I see that your caramel and chocolate sauce dripped off the cupcakes a bit. If i did these the night before i needed them would the sauce still be good? or would it completely slide off?

  56. Hi Kim, I am a South African that just recently bought a kitchen aid. I have been looking for recipes to try and came across your cupcake recipe.
    First of all, I too am a sinner saved by grace and it it so good to see that there are people out there not ashamed of the gospel. You are an absolute blessing!
    Secondly, I most certainly want to try this recipe but we don’t have Starbucks in South Africa. Could I possibly use something else?

    • Hi, just a reader, but starbucks does have an online store you could order from if need be. That is how I got my coffee for the recipe.

    • Hey Rosalyn! Your sweet comment made my morning! Here a really loud hello that hopefully reaches all the way across the oceans to another sister!

      Absolutely you can use something different! In place of the Starbucks via (which is an instant, just-mix-with-water packet), make up a really strong cup of coffee (like, enough coffee for 12 ounces of water – but use only 6 ounces of water.) and then take the same measurements for everything. That 6 ounces should be enough for everything you’d need – or you might end up making a little more too.

      These really are delicious and worth every bit of effort! Enjoy your new mixer!!

  57. Good morning to you Kim,

    We have a product like that but its cappuccino. I will use that instead. Alternatively, I will use dunkin donut coffee I purchased while visiting friends in Atlanta and in York PA. When next I have the opportunity to visit your beautiful country, maybe I could find my way to your church, who knows!

  58. Thank you for a wonderful recipe. I saw it and knew right away that I had to try them. I made them for a co-worker’s birthday celebration. She is a huge fan of Starbuck’s coffee. They were a big hit. I even had another co-worker call the next day to ask if there were any left. It was a good challenge which had me using a candy thermometer for the first time.

  59. Wow that was unusual. I just wrote an very long comment but
    after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again.
    Anyway, just wanted to say great blog!

  60. hi, i just love this ideaa! im planning on making these wonderful creations for a small competition for my class. Will all the whipped cream and filling hold up of I make these the night before, or should I make these in the mourning of the competition? Which do you think is better in terms of keeping the cupcakes in tip top shape? Thank you :)

    • Well hey there! Good luck with your contest!!! These have won a lot!

      I would make all the individual parts in this order…

      Caramel topping (up to one week in advance, refrigerate) Frosting (up to two days in advance, refrigerate) Cupcakes (up to one day in advance, no refrigerator needed) Filling (one day in advance, refrigerate, then Re-whip right before filling your cupcakes the day of.)

      Then, put them together assembly line style the day of the contest.

      Best of luck! Come back and let me know if you win!!

      Kim

      Sent from my iPhone

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  64. I plan on making 60 of these cupcakes for a sweet 16 party within the next few days with chocolate cutout “16″. Please can you tell me how many regular size cupcakes this recipe yields! Thank you!

    • Oh WOW! What a party. ;) you’ll need to double the cake recipe and the frosting – but the mousse and caramel will make enough for all 60 as the recipe says.

      >

  65. Hello! I will be making these later this week. Quick question though. Do the cupcakes in the main picture at the beginning of the post have cocoa powder in them? Because I noticed there are some chocolate looking cupcakes in the pictures too- are these a different recipe? Thanks!

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