Starbucks Frappuccinos. Cupcake Style.

In: Kimz Kitchen, Recipes
Starbucks Frappuccino Cupcake Recipe

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.)


Kim


270 comments

  • Samantha

    October 22, 2011 at 1:03 am

    This looks so awsome.

    Reply

  • Bobbi

    November 2, 2011 at 4:15 pm

    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 :)

    Reply

  • 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! :)

    Reply

  • jenna

    August 26, 2012 at 9:03 pm

    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.

    Reply

  • 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


  • Kim

    September 3, 2012 at 11:30 pm

    Thanks. :)


  • Mellisa Maxwell

    September 18, 2012 at 10:57 pm

    not copyright infringement anyway.. Sheesh. I’m gonna attempt these! Great job!


  • 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!!


  • 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!


  • 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.


  • Katherine

    October 14, 2013 at 3:46 am

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


  • 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.


  • 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!


  • 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…


  • 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!
    fb me: Yolavisthic

    Reply

  • 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!!


  • JustToiaya

    November 2, 2011 at 4:25 pm

    I would be interested to see the recipe for your double chocolate chip.

    Reply

  • 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.

    Reply

  • Pam

    November 8, 2011 at 6:40 pm

    How to do the wrappers was posted above.

    Reply

  • Cathy

    November 2, 2011 at 5:01 pm

    LOVING THESE!!!!!!!!!! I’ll take 10! :)

    Reply

  • Miluz

    November 2, 2011 at 6:01 pm

    yummmmmm! Thank you for sharing this recipe with us. I gotta try this soon =)

    Reply

  • Mis-Cakes

    November 2, 2011 at 6:48 pm

    love these! i am a starbucks addict. fabulous

    Reply

  • Melissa

    November 2, 2011 at 9:41 pm

    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!! :)

    Reply

  • Kim

    November 4, 2011 at 4:06 pm

    Definitely – I’ll have them up this week! They were my personal favorite, so I’m sure you’ll like them too.

    Reply

  • Jennifer

    November 8, 2011 at 5:09 pm

    Yeah the recipe for the Double Chocolate Chip Frappicino would be awesome! I can make them and have them ready for a party!

    Reply

  • Kim

    November 8, 2011 at 5:24 pm

    When’s your party? I’m planning to put them up by the end of the week…


  • Amy

    November 2, 2011 at 11:32 pm

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

    Reply

  • Kim

    November 4, 2011 at 4:06 pm

    Oh my word – you would SO gain pounds with these cupcakes – beware. :) I’ll definitely be posting that recipe this week.

    Reply

  • 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
    Cindy Long

    Reply

  • Kim

    November 4, 2011 at 4:00 pm

    I’ll definitely be posting it this week! Thanks for your sweet note! (They were my personal favorite for sure!)

    Reply

  • 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.

    Reply

  • 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.

    Reply

  • Mia

    November 8, 2011 at 5:01 pm

    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!”

    Reply

  • Kim

    November 8, 2011 at 5:22 pm

    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. 😉

    Reply

  • M Berry

    November 8, 2011 at 5:04 pm

    What a cute idea! I hope I don’t get caught taking a few extra straws home on my next visit!

    Reply

  • Kim

    November 8, 2011 at 5:22 pm

    If you ask – they’ll say yes. At least they did for me. I asked. 😉

    Reply

  • Emily

    November 8, 2011 at 5:13 pm

    These sound yummmmy! (:Could I get the recipe for the double choclatey chip recipe? Thanks! (:

    Reply

  • Kim

    November 8, 2011 at 5:25 pm

    Yes ma’am! I’m planning to get it up by the end of the week!

    Reply

  • 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.

    Reply

  • Kim

    November 8, 2011 at 5:25 pm

    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. :)

    Reply

  • Melissa Racicot

    November 8, 2011 at 5:16 pm

    Cannot wait to get my hands on the Double Chocolate Chip Frappaccino recipe. Ohh yum! =]

    Reply

  • Kim

    November 8, 2011 at 5:26 pm

    You’re sweet – no pun intended. hahah! :) I’ll get that recipe up by the end of the week.

    Reply

  • 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.

    Reply

  • Kim

    November 8, 2011 at 5:26 pm

    You go for it – they’ll be the hit of the party for sure!

    Reply

  • Jennifer

    November 8, 2011 at 5:19 pm

    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!

    Reply

  • Kim

    November 8, 2011 at 5:27 pm

    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.

    Reply

  • soo

    November 8, 2011 at 5:32 pm

    yummy

    Reply

  • soo

    November 8, 2011 at 5:32 pm

    overkill

    Reply

  • 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.

    Reply

  • Pam

    November 24, 2011 at 10:00 am

    I have no patience either for this, but sometimes you have to do things once in a big way.

    Reply

  • Melissa

    November 8, 2011 at 5:54 pm

    I would love to have the Double Chocolate Chip recipe as well! They look amazing!

    Reply

  • Sharon

    November 8, 2011 at 6:08 pm

    This looks so amazing. I hope it tastes as good as it looks. Yum!!!

    Reply

  • 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? 😮

    Reply

  • 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 !!!! =)

    Reply

  • Emily

    November 8, 2011 at 6:31 pm

    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!

    Reply

  • Pam

    November 8, 2011 at 6:42 pm

    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

    Reply

  • Elsie Hui

    November 8, 2011 at 6:56 pm

    This is so brilliant! Great post! :) I love it!

    Reply

  • 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 : )

    Reply

  • Louisa

    November 8, 2011 at 7:28 pm

    Oh my gosh, Kim. When can the Worthwhile office place our order???

    Reply

  • Kim

    November 8, 2011 at 11:13 pm

    Louisa – anytime my dear. 😉

    Sent from my iPhone

    Reply

  • Linda

    November 8, 2011 at 7:56 pm

    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!

    Reply

  • Sandra

    November 8, 2011 at 9:41 pm

    are they normal size cupcakes?
    they look amazing by the way! can’t wait to try them over the holidays <3

    Reply

  • Tina

    November 9, 2011 at 4:16 pm

    Where did you find the cupcake cups?

    Reply

  • annita

    November 9, 2011 at 6:03 pm

    This is like a little primer on making cupcakes! thanks for the great lesson!

    Reply

  • 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!

    Reply

  • 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? :)

    Reply

  • 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 :)

    Reply

  • 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. 😉


  • Brendan

    November 10, 2011 at 10:36 pm

    So, for the VIA, when you say a package, do you mean all 7 packets or just one tube thing of the caramel VIA? Thanks!!

    Reply

  • Kim

    November 11, 2011 at 12:28 am

    just one little packet. At my walmart-they sold packs of 3 for about half the price of the 7-pack ones. That would be enough for this recipe.

    Reply

  • B. Cunnien

    August 2, 2013 at 2:32 pm

    SO glad you asked this, i almost just used all 7!!!

    Reply

  • Christie

    November 10, 2011 at 10:53 pm

    For this recipe, how many cupcakes does this make?

    Reply

  • Kim

    November 11, 2011 at 12:27 am

    24 – but you might pull off a few extra depending on the size of your muffin tins. :)

    Reply

  • Pam

    November 12, 2011 at 3:21 pm

    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

    Reply

  • Bobbie

    November 16, 2011 at 10:07 pm

    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

    Reply

  • 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!

    Reply

  • Bobbie

    December 5, 2011 at 1:00 am

    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!!! :)

    Reply

  • Kim

    December 5, 2011 at 11:18 am

    Bobbie, that’s fantastic! I hope you enjoyed every bit of praise after all that work!!

    Sent from my iPhone


  • Bobbie

    December 8, 2011 at 4:03 pm

    I did, thank you so much for sharing the recipe with us!!


  • 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.
    Thanks for coming up with these!!

    Reply

  • 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 .

    Reply

  • Kim

    November 19, 2011 at 10:58 am

    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!)

    Reply

  • Pam

    November 19, 2011 at 11:15 pm

    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.

    Reply

  • Kim

    December 6, 2011 at 2:39 pm

    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!

    Reply

  • JN

    November 28, 2011 at 5:52 pm

    Very creative and cute… except was the misspelling on frappuccino intentional?

    Reply

  • Teanna

    November 30, 2011 at 3:21 pm

    That is really incredible!

    Reply

  • Meg

    December 8, 2011 at 6:31 pm

    These look absolutely incredible. I’m planning to make them for my friends for the holidays :)

    Reply

  • Kim

    December 8, 2011 at 6:34 pm

    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. :)

    Reply

  • 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…

    Reply

  • 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?

    Reply

  • 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

    Reply

  • Sarah

    January 9, 2012 at 5:05 pm

    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.

    Reply

  • 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!!!

    Reply

  • Kim

    December 22, 2011 at 1:14 pm

    Oh you should make them for Christmas! Your family will LOVE LOVE LOVE you forever, for sure. :)

    Reply

  • Ben McCloud

    December 27, 2011 at 6:33 pm

    We are making these tomorrow so i’ll let you know how they turn out… :-)

    Reply

  • allison

    January 4, 2012 at 7:28 pm

    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!

    Reply

  • Kim

    January 5, 2012 at 9:27 am

    Oh my word – what an amazing idea! I almost wanna make a batch of that mousse just to try it in my ice cream maker! That honestly is the best idea I’ve heard yet!!

    Sent from my iPhone

    Reply

  • allison

    January 9, 2012 at 4:48 pm

    Oh, and the leftover caramel drizzle was super yummy on french toast!


  • Tawni

    January 5, 2012 at 6:33 pm

    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!

    Reply

  • Kim

    January 9, 2012 at 4:54 pm

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

    Reply

  • Lenora

    January 9, 2012 at 10:30 pm

    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?

    Reply

  • jan campbell

    January 13, 2012 at 5:22 pm

    how much salt do you put in the swiss merinque buttercream please?

    Reply

  • Kim

    January 13, 2012 at 5:44 pm

    Jan, just a pinch! Thanks – I should clarify that in the recipe!

    Sent from my iPhone

    Reply

  • Jasline

    January 16, 2012 at 8:34 am

    Ooooh they look really really really delicious!!! I can’t wait to try them out. I’m sure they’ll be a huge hit!

    Reply

  • 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!!!

    Reply

  • Raine

    January 18, 2012 at 9:24 pm

    Are these cupcakes mini or regular sized cupcakes?

    Reply

  • Kim

    January 18, 2012 at 9:30 pm

    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

    Reply

  • Victoria

    January 22, 2012 at 12:47 am

    These look fantastic!
    But where did you get the little starbucks wrappers? I must know!

    Reply

  • ria

    January 24, 2012 at 10:48 am

    OMG. Totally veganizing this! 8D

    Reply

  • Lenora

    January 24, 2012 at 8:45 pm

    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!!!! :-)

    Reply

  • Lenora

    January 24, 2012 at 8:46 pm

    Oh, for the wrappers….I used the cup sleeves from Starbucks!

    Reply

  • Witty Words

    January 25, 2012 at 10:11 am

    […] 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. […]

    Reply

  • Crystal

    January 26, 2012 at 12:57 pm

    what about the Starbucks logo? How did you get that?

    Reply

  • Crystal

    January 26, 2012 at 1:01 pm

    what about the Starbucks logo?

    Reply

  • Kim

    January 26, 2012 at 1:03 pm

    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! :)

    Reply

  • 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!

    Reply

  • Sarah

    January 27, 2012 at 10:46 am

    I meant to say under the Mousse recipe, it didn’t say instant.

    Reply

  • 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

    Reply

  • 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.


  • Trina

    January 31, 2012 at 2:13 am

    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! =)

    Reply

  • Jordan

    February 1, 2012 at 6:41 pm

    Where did you get the Starbucks sleeves for the cupcakes?

    Reply

  • 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?

    Reply

  • lauren

    February 24, 2012 at 2:38 pm

    also, how much butter?

    Reply

  • lauren

    February 24, 2012 at 2:40 pm

    nevermind i figured it out! OOPS! :)

    Reply

  • 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?


  • 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


  • Nita

    February 29, 2012 at 11:45 am

    Can the mousse and drizzles be made in advance and refrigerated?

    Reply

  • Kim

    February 29, 2012 at 2:59 pm

    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.

    Reply

  • 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.

    Reply

  • 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

    Reply

  • 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

    Reply

  • 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!

    Reply

  • Kim

    March 28, 2012 at 10:02 pm

    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

    Reply

  • 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!

    Reply

  • Kim

    April 2, 2012 at 8:08 am

    Oh my – I’d love to see them! You’re welcome to email me a photo at krackley 220 at gmail dot com if you like!

    Sent from my iPhone

    Reply

  • Miss Isis

    November 15, 2012 at 4:25 am

    Did you use Carmel VIA for the cupcake or regular flavor?

    Reply

  • Kim

    November 15, 2012 at 9:31 am

    I used caramel for that too! Same package (they’re expensive!) I can’t wait to hear how they turn out!

    Reply

  • 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.

    Reply

  • Draconis

    April 7, 2012 at 8:02 am

    Why did you say your brother-in-law was getting married? What happened to your sister?

    Reply

  • Kim

    April 20, 2012 at 2:57 pm

    Yep. It’s my husband’s brother. :)

    Thanks for the concern though!

    Reply

  • Kim

    April 7, 2012 at 9:45 pm

    Go for it! And let me know how they turn out!!

    Sent from my iPhone

    Reply

  • JoAnna

    April 10, 2012 at 12:46 am

    These look amazing!! I cant wait to try them! :)

    Reply

  • Lynn

    April 21, 2012 at 1:46 am

    How many does your recipe make? I need them for a party

    Reply

  • Lynn

    April 21, 2012 at 1:52 am

    I started reading back and now know how may it makes now! No need to answer

    Reply

  • 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

    Reply

  • Kim

    April 22, 2012 at 9:53 pm

    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. :)

    Reply

  • Madonna

    April 24, 2012 at 10:07 pm

    Seriously evil! But now I have to try them … and then take them to my office and share the love.

    Reply

  • 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!

    Reply

  • Evonne M

    April 28, 2012 at 5:15 pm

    So cute. Oh I can’t wait to try this. 😉 thx for the post. !!!

    Reply

  • 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!

    Reply

  • 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

    Reply

  • Lauren

    May 23, 2012 at 2:51 am

    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!

    Reply

  • mini

    May 31, 2012 at 4:12 pm

    For the Cupcake Batter do you mean vanilla syrup, extract or actual vanilla?

    Reply

  • amberlyt@yahoo.com

    June 2, 2012 at 9:47 pm

    Can I use the iced caramel via instead of the original caramel via coffee?

    Reply

  • 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 :)

    Reply

  • 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!

    Reply

  • Kari

    June 4, 2012 at 9:21 pm

    Lool amazing!

    Reply

  • Hali

    June 6, 2012 at 12:11 am

    My niece works at Starbucks and loves to bake cupcakes, so OF COURSE I shared this recipe with her! Thanks for sharing it. :)

    Reply

  • 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, […]

    Reply

  • Olga

    June 24, 2012 at 8:51 pm

    Help !! I can’t get the whipping cream to thicken up :-(

    Reply

  • Kim

    June 24, 2012 at 9:19 pm

    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?

    Reply

  • Olga

    June 24, 2012 at 9:37 pm

    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.

    Reply

  • 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


  • 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.


  • 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. :/


  • Tasha

    July 3, 2012 at 2:07 am

    How and where do you store the carmel? OMG it is heaven!

    Reply

  • Tasha

    July 3, 2012 at 2:41 am

    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

    Reply

  • 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.com

    Sent from my iPhone

    Reply

  • Nicki Bingman

    July 5, 2012 at 1:32 am

    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.

    Reply

  • 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!

    Reply

  • Kym

    July 16, 2012 at 1:25 pm

    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???

    Reply

  • 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!

    Reply

  • 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.

    Reply

  • 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!

    Reply

  • Ronja

    August 10, 2012 at 5:13 am

    This last pic is amazing! Love these cupcakes, adorable recipe!!!

    Reply

  • steffany

    August 11, 2012 at 1:12 am

    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

    Reply

  • M.

    August 14, 2012 at 7:52 pm

    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.

    Reply

  • 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

    Reply

  • danielle

    August 21, 2012 at 9:21 pm

    Do you think this recipe would convert to an 8in round cake?

    Reply

  • 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 […]

    Reply

  • wiggy1031

    September 9, 2012 at 10:42 pm

    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.

    Reply

  • Kim

    September 10, 2012 at 1:33 pm

    Oh yay! I’m sure she’ll love them! (or you’ll enjoy makin them together!!)

    Reply

  • 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!

    Reply

  • 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?

    Reply

  • jessica

    September 14, 2012 at 10:11 pm

    of instant coffee* sorry forgot to clarify.

    Reply

  • Kim

    September 16, 2012 at 11:10 pm

    The whole packet goes in the cupcakes – and the 2 teaspoons goes in the mousse filling.

    Hope that helps! Have fun with them!

    Reply

  • 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!!!

    Reply

  • 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? 😉

    Reply

  • Robin

    October 29, 2012 at 4:25 am

    Looks yummy

    Reply

  • 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!

    Reply

  • lauren

    November 7, 2012 at 10:19 pm

    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??

    Reply

  • Kim

    November 8, 2012 at 11:14 am

    I think it’s a brilliant idea, Lauren! If you try it, let me know how it turns out!

    Reply

  • lauren

    November 13, 2012 at 5:04 pm

    do you think there needs to be any sort of adjustment made? also, what would you recommend in terms of the mousse? just add a little peppermint extract and mocha via?

    Reply

  • Miss Isis

    November 15, 2012 at 4:14 am

    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.

    Reply

  • 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!!

    Reply

  • 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.

    Reply

  • 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!

    Reply

  • Samantha

    April 16, 2013 at 1:13 am

    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!!!

    Reply

  • 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.”


  • 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?

    Reply

  • Samantha

    April 23, 2013 at 2:29 am

    Never mind lol thank you

    Reply

  • Maggie

    April 26, 2013 at 4:54 am

    How many cupcakes does this make?

    Reply

  • Joy

    May 10, 2013 at 8:59 pm

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

    Reply

  • Joy

    May 10, 2013 at 9:07 pm

    Okay maybe I should have read your earlier posts…u definitely answered my question already

    Reply

  • Sam

    May 21, 2013 at 6:06 pm

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

    Reply

  • 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?

    Reply

  • Kim

    May 26, 2013 at 12:56 pm

    Hey Justine! Yes – you can make them the night before – just refrigerate them….

    And enjoy that caramel!!!

    Reply

  • justine lueder

    May 26, 2013 at 1:10 pm

    Okay! Thank you so much! Cant wait to make these :)

    Reply

  • 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.
    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?

    Reply

  • Sam

    May 29, 2013 at 7:12 am

    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.

    Reply

  • Kim

    May 29, 2013 at 7:21 am

    Great idea, Sam. I didn’t even think about that option!!

    Sent from my iPhone

    Reply

  • 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!!

    Reply

  • 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!

    Reply

  • 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.

    Reply

  • Epic Soccer Training

    June 24, 2013 at 11:01 pm

    Hi there mates, good piece of writing and nice urging commented here, I am really enjoying by these.

    Reply

  • barcelona

    July 24, 2013 at 4:15 pm

    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!

    Reply

  • 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 :)

    Reply

  • 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

    Reply

  • Enny

    September 12, 2013 at 9:56 am

    Thank you!

    Reply

  • writing process 11th edition

    September 15, 2013 at 7:39 pm

    I have to thank you for the efforts you have put in penning thi
    website. I aam hoping to check out thhe same high-grade bloog post
    by you iin the future as well. In fact, yoiur creative writing abilities
    has motivated me to get my very own site now 😉

    Reply

  • Maddy

    October 12, 2013 at 3:28 pm

    how many does this recipe make

    Reply

  • 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 […]

    Reply

  • télécharger emulateur snes gratuit

    January 2, 2014 at 3:48 am

    Do you mind if I quote a few of your posts as long as I provide credit and sources back to your blog?
    My blog site is in the very same area of interest
    as yours and my users would genuinely benefit from some of the information you provide here.
    Please let me know if this ok with you. Thank you!

    Reply

  • Wart Removal

    January 3, 2014 at 1:28 am

    I’ll right away clutch your rss feed as I can’t find your e-mail subscription link
    or newsletter service. Do you’ve any? Please allow me realize in order that I could subscribe.
    Thanks.

    Reply

  • mkalisek

    January 18, 2014 at 12:47 pm

    Do you think you could do this with a bunt pan or a 9×13 instead of cupcakes?

    Reply

  • 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!

    Reply

  • Kim

    January 30, 2014 at 5:51 pm

    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.

    >

    Reply

  • 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 […]

    Reply

  • Jaci

    March 17, 2014 at 5:02 pm

    So I am deathly allergic to chocolate, do you think the recipe would be as delicious with Carob?

    Reply

  • 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!

    Reply

  • http://o-filmach.pl/

    April 13, 2014 at 12:48 pm

    I get pleasure from, result in I discovered exactly what I
    was having a look for. You have ended my four day lengthy
    hunt! God Bless you man. Have a great day. Bye

    Reply

  • 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. […]

    Reply

  • scam

    October 14, 2014 at 5:51 am

    What’s up, I read your blog like every week. Your story-telling style is witty, keep doing what you’re doing!

    Reply

  • lila

    October 26, 2014 at 1:10 pm

    these are so cute

    Reply

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>