Starbucks Frappuccinos. Cupcake Style.
In: Kimz Kitchen, Recipes
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 Frappuccino ones and Double Chocolate Chip Frappuccino 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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270 comments
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pronetouncontrollablefitsoflaughters
November 2, 2011 at 11:54 am
This is amazing! You are very creative! <3
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Joey @ 365cakepops
November 2, 2011 at 4:13 pm
Wow! Those look fantastic. Can’t wait to try that recipe.
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Kim
November 2, 2011 at 4:22 pm
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! 🙂
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Kim
August 26, 2012 at 9:56 pm
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
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Mellisa Maxwell
September 18, 2012 at 10:57 pm
not copyright infringement anyway.. Sheesh. I’m gonna attempt these! Great job!
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Cindy
September 30, 2012 at 4:47 pm
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!!
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Erin
November 25, 2012 at 5:32 pm
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!
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Kay
December 17, 2012 at 2:58 pm
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.
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Kay
December 17, 2012 at 2:55 pm
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.
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Keri Goldsmith
March 5, 2013 at 3:49 am
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!
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Deborah Hucks Riffle
April 13, 2014 at 1:24 pm
How is it copyright infringement when she is using the product IN the cupcakes!
You better take care of that moat in your own eye…
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Yolavisthic
June 30, 2013 at 6:23 pm
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!
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fb me: Yolavisthic
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Kim
July 1, 2013 at 12:02 am
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!!
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JustToiaya
November 2, 2011 at 4:25 pm
I would be interested to see the recipe for your double chocolate chip.
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Kim
November 2, 2011 at 4:27 pm
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.
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Lisa Boardman Thompson
November 2, 2011 at 4:29 pm
Those are great. Did you make the wrappers or get them from SB?
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Starbucks Frappacinos Cupcake Style. | Objetos de Desejo
November 2, 2011 at 4:35 pm
[…] a receita AQUI 🙂 Ana Paula 🙂 Website Cancel Reply Nome Email […]
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Cindy Long
November 4, 2011 at 1:25 pm
Would you mind also sharing your recipe for the double chocolate chip frap cupcakes? They also look delicious. Thanks
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Cindy Long
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Alison ‘Becca
November 5, 2011 at 11:20 pm
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.
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JN
November 28, 2011 at 5:50 pm
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.
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Allyson Smart
November 8, 2011 at 5:15 pm
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.
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Melissa Racicot
November 8, 2011 at 5:16 pm
Cannot wait to get my hands on the Double Chocolate Chip Frappaccino recipe. Ohh yum! =]
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Tony Carias
November 8, 2011 at 5:18 pm
the recipe tells us exactly how to make’em and it does’nt hurt to try making some for the hollidays.
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Starbucks Frappacino cupcakes. – Sweets & Treats – MilitarySOS.com
November 8, 2011 at 5:22 pm
[…] […]
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Eileen A. McCarthy
November 8, 2011 at 5:44 pm
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.
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Pequeños placeres | Faith, hope and love
November 8, 2011 at 6:03 pm
[…] cotilleando un poco por Facebook y he encontrado este blog: http://kimzkitchen.wordpress.com/2011/10/21/starbucks-frappacinos-cupcake-style/ con un artículo que me ha impactado (probablemente porque se me ha hecho la boca agua al ver […]
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Destin Marie Fox
November 8, 2011 at 6:14 pm
Hey! i was wondering if you make the starbucks logo or how do you get them? 😮
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Christina Valentine
November 8, 2011 at 6:29 pm
Wow !!!!! 8-D I wan’t to make some of those cupcakes , They look so good . You did a awsome job !!!! =)
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Christina Valentine
November 8, 2011 at 7:06 pm
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 : )
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Lulie Aviles Miranda
November 8, 2011 at 7:32 pm
i wish i was good at baking so i could make these
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Messy Jessie
November 10, 2011 at 11:50 am
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!
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Kim
November 10, 2011 at 12:00 pm
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? 🙂
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Messy Jessie
November 10, 2011 at 2:13 pm
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 🙂
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Kim
November 10, 2011 at 5:13 pm
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. 😉
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Kim
November 16, 2011 at 10:44 pm
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!
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Mary Anne
November 17, 2011 at 1:27 am
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.
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Thanks for coming up with these!!
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Angela
November 18, 2011 at 10:09 pm
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 .
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Rose
December 13, 2011 at 6:08 pm
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…
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Sarah
December 17, 2011 at 10:06 am
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?
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Kim
December 17, 2011 at 10:21 am
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
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Koko's Kitchen » Blog Archive » Starbucks Cupcakes
December 19, 2011 at 2:41 pm
[…] Caramel Sauce (adapted from here) […]
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Audrey Martin
December 22, 2011 at 11:21 am
WOW!! These look HEAVENLY!! Can’t wait to get the ingredients so I can make em just in time for Christmas!!!
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Ben McCloud
December 27, 2011 at 6:33 pm
We are making these tomorrow so i’ll let you know how they turn out… 🙂
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allison
January 5, 2012 at 5:54 pm
The ice cream turned out really good! We are having friends over tonight, and I am going to serve sundaes with the ice cream, some leftover caramel drizzle (thinned with a little cream), and these chocolate decors…http://deliacreates.blogspot.com/2012/01/chocolate-drizzles.html Thanks again for the great recipe!!!
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allison
January 9, 2012 at 4:48 pm
Oh, and the leftover caramel drizzle was super yummy on french toast!
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This Happy Hut (@ThisHappyHut)
January 9, 2012 at 1:42 pm
These look wonderful! I hope you don’t mind if I use them as a recipe on my blog. Credit will be linked! I can’t wait to try them out.
– Madison @ http://www.thishappyhut.blogspot.com
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jan campbell
January 13, 2012 at 5:22 pm
how much salt do you put in the swiss merinque buttercream please?
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Joyce Barbour
January 17, 2012 at 9:18 am
Will Starbucks let you buy the cups or did you make them? How much $ did they cost? Really want to tr them. They look so yummy!!!
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Witty Words
January 25, 2012 at 10:11 am
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Sarah
January 27, 2012 at 10:45 am
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!
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Kim
January 27, 2012 at 11:50 am
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
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vintage
January 30, 2012 at 4:13 pm
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.
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lauren
February 24, 2012 at 2:31 pm
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?
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lauren
February 24, 2012 at 3:52 pm
back again. 🙂
what was i supposed to do with the milk + via + vanilla from the first step?
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Kim
February 24, 2012 at 4:12 pm
Bless your heart!!
I’m not looking at it right now – but I wanted to respond right away – sounds like you’re in the middle of it right now – I’m pretty sure you are heating the milk and adding the vanilla and via to it…
Sent from my iPhone
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leslie
March 10, 2012 at 8:55 am
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.
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Kim
March 10, 2012 at 9:17 am
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
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Nicole Teichroeb
March 19, 2012 at 9:12 pm
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
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Nita
March 20, 2012 at 11:18 am
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!
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cecily ruvalcaba
April 2, 2012 at 1:16 am
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!
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Stacia
April 3, 2012 at 5:30 pm
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.
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And the Starbucks cupcake lives on… « Kimz Kitchen
April 9, 2012 at 7:45 am
[…] you can see all the entries – Cecily not only made the Starbucks Frappacino Cupcakes, but also the cute Orange Crush ones. Maybe she’ll share the recipe with us all […]
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Cookie cohen
April 22, 2012 at 9:22 pm
Im just wondering is the cupcake a standard cupcake? It looks taller then a regular. Cupcake
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Kim Kauffman
April 25, 2012 at 10:31 am
These are SO adorable. We are doing a coffee bar for my brother’s graduation party so I think I’ll have to add these to the table. How fun!
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Sonya Mertens
May 4, 2012 at 2:21 pm
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!
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Kim
May 4, 2012 at 3:05 pm
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
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I appreciate you. So, who wants a Starbucks Gift Card? « Kimz Kitchen
May 15, 2012 at 11:05 pm
[…] I thought, how about a contest? One that would tell all my readers – most of whom go to this post first before seeing anything else on my blog […]
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Kim
June 1, 2012 at 8:50 am
Vanilla extract – send me a photo of you Make them! I’d love to show them off!
Kim Rackley 864-404-6545 http://www.kimzkitchen.wordpress.com
Sent from my iPhone
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amberlyt@yahoo.com
June 2, 2012 at 9:47 pm
Can I use the iced caramel via instead of the original caramel via coffee?
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ashley miler
June 3, 2012 at 6:26 pm
Can I use reguar flour instead of cake flour. i don’t need one more thing in my pantry 🙂
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ashley miler
June 3, 2012 at 6:29 pm
Oh and what will happen if I just put each whole egg in at a time, instead of seperating them? Thanks for the help!
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Starbucks Frappucinos Cupcake Style
June 12, 2012 at 5:57 pm
[…] these cupcakes!!! You can find the recipe and more photos of the steps in making these cupcakes at Kimz Kitchen! Filed Under: Cupcake Photos, Recipes Tagged With: cupcake recipes, cupcakes, Starbucks, […]
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Kim
June 24, 2012 at 10:35 pm
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
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Olga
June 25, 2012 at 12:07 am
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.
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Kim
June 25, 2012 at 8:55 am
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. :/
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Starbucks Frappuccino Cupcakes Recipe | Best Friends For Frosting
June 30, 2012 at 9:00 pm
[…] joe in the oven, and just like that, out popped a cupcake. Made with Starbucks Via coffee, these Caramel Frappuccino Cupcakes and Double Chocolate Chip Frappuccino Cupcakes are sure to be the real deal. Are you ready for a […]
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Kim
July 3, 2012 at 8:56 am
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.comSent from my iPhone
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Nicki Bingman
July 5, 2012 at 1:32 am
Hello
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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.
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Travel-Hardy Llama (@TravlHrdyLlama)
July 13, 2012 at 3:17 pm
I think it’s funny because if Starbucks actually sold something like these I would probably buy them in-store as well. The majority of the stuff they sell is just overpriced “eh” . Great job!
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Have some berries in the freezer? Make this: Strawberry Lemonade Cake « Kimz Kitchen
July 23, 2012 at 9:04 pm
[…] And one that disappears like no other. (Except perhaps, these.) […]
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Kayla
August 3, 2012 at 4:52 pm
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!
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Kim
August 3, 2012 at 4:58 pm
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.
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Kayla
August 3, 2012 at 5:03 pm
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!
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Kim
August 14, 2012 at 8:15 pm
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
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Candles & Coffee « enjolivure
August 24, 2012 at 1:20 pm
[…] table was the feature of the party! Katie went to a ton of work to make two different kinds of cupcakes each kind with unique filling and all topped with a very rich buttercream frosting to look like […]
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Kelsey
September 11, 2012 at 11:13 pm
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!
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jessica
September 14, 2012 at 10:10 pm
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?
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Cindy
October 2, 2012 at 7:42 am
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!!!
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Kim
October 2, 2012 at 7:44 am
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? 😉
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Kate
November 6, 2012 at 12:10 am
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!
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lauren
November 20, 2012 at 8:09 pm
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!!
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Starbucks Frappucino Cupcakes « The Milk Crate
December 30, 2012 at 11:14 am
[…] Starbucks Frappucino Cupcakes […]
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Starbucks Frappucinos. Cupcake Style | daily-pins.com
February 20, 2013 at 3:24 pm
[…] Read all the details and recipe on kimzkitchen.wordpress.com […]
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Samantha
April 16, 2013 at 12:39 am
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.
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Kim
April 16, 2013 at 12:45 am
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!
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Kim
April 16, 2013 at 1:16 am
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.”
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Samantha
April 23, 2013 at 2:26 am
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?
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justine lueder
May 26, 2013 at 12:39 pm
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?
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Roselyn
May 29, 2013 at 2:49 am
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.
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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?
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Kim
May 29, 2013 at 7:20 am
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!!
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Roselyn
May 29, 2013 at 8:22 am
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!
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Kelly Turner
June 15, 2013 at 9:59 pm
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.
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Epic Soccer Training
June 24, 2013 at 11:01 pm
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A day in the life Series – Post Office Edition. (the goodness of laughing) | Kim's Kitchen
July 12, 2013 at 10:14 am
[…] stories from a day in our lives. When I certainly did *not* have a clean house 24/7 or blog or make hundreds of cupcakes or read the news or really sit […]
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easy cupcake recipe
August 5, 2013 at 4:31 am
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Enny
September 11, 2013 at 10:09 pm
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 🙂
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Kim
September 11, 2013 at 10:21 pm
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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Day 97 – Caramel Frap Cupcakes | my year of cupcakes
November 5, 2013 at 11:13 am
[…] Well, either way, I couldn’t resist these Caramel Frap Cupcakes (recipe below from Kim’s Kitchen). It might be a little on the chilly side for a real caramel frap, but this could definitely be […]
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My Year of Cupcakes
November 10, 2013 at 4:15 pm
I have a cupcake blog called My Year of Cupcakes. I featured your Caramel Frap Cupcake recipe on Day 97. Here’s the link if you wanna take a look: http://myyearofcupcakes.com/2013/11/05/day-97-caramel-frap-cupcakes/
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Thanks for the yummy recipe!
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Joanne Repole
January 30, 2014 at 3:44 pm
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!
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Salted Caramel Starbucks Cupcakes Recipe
January 31, 2014 at 7:48 pm
[…] directly! A very long time I saw these on the Starbucks Facebook page. I believe this idea may have originated from Kim’s Kitchen and she has a recipe to actually use Starbucks Via in the cupcakes plus her cupcakes turned out […]
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Kelly
April 8, 2014 at 8:14 am
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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Starbucks Frappuccino Cupcakes | MyThirtySpot
June 27, 2014 at 12:56 pm
[…] Now, this recipe is great, and I am glad to have it in my index, but if you want to see the source of this masterpiece, and step-by-step pictures (which I highly recommend) you need to check out the lovely lady at Kimz Kitchen. […]
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Samantha
October 22, 2011 at 1:03 am
This looks so awsome.
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