Coffee Tres Leches Cupcakes

Products Used

Ingredients

  • Chocolate Cupcakes
  • 2 cups all-purpose flour*
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup canola oil
  • 1 cup buttermilk
  • 1 cup hot water
  • Tres Leches
  • 1 cup vanilla coffee creamer
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1/2 cup brewed coffee, at room temperature
  • Whipped Topping
  • 2 cups heavy cream
  • 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate sprinkles, for garnish

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F. Liberally spray a cupcake pan with non-stick spray. Set aside.
      2. In a large bowl whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Stir in eggs, canola oil, buttermilk, and hot water. Stir until well combined.
      3. Spoon batter into cupcake pan; bake for 12-15 minutes or until a toothpick inserted comes out clean. 
      4. Prepare tres leches while cupcakes bake. Whisk together vanilla coffee creamer, condensed milk, evaporate milk and coffee.
      5. Remove from oven. While cupcakes are still warm, carefully remove from pan, poke tiny holes into the cupcake using a toothpick. Slowly pour leches over each cupcake. Allow to cool.
      6. Prepare whipped topping: Using a stand mixer or whisk; whisk heavy cream, confectioners sugar, and vanilla until stiff peaks form.
      7. Top each cupcake with whipped topping and garnish with sprinkles.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com

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      Pastelitos de Tres Leches de Café

      Products Used

      Direcciones

      1. Calienta el horno a 350 grados. Engrasa generosamente un molde para pastelitos. 
      2. En un tazón grande mezcla la harina, el azúcar, la cocoa, el bicarbonato de sodio, el polvo para hornear y la sal. Añada los huevos, el aceite de canola, la leche agria y el agua caliente. Mezcla hasta que se incorporen todos los ingredientes. 
      3. Divide la masa en el molde para pastelitos; hornea por 12 a 15 minutos o hasta que un palillo de dientes insertado en el centro salga limpio.  
      4. Mezcla la crema para café sabor vainilla con la leche condensada, la leche evaporada y el café.
      5. Retire del horno. Mientras los pastelitos aun estén calientes, cuidadosamente retírelos del molde y pica la superficie de los pastelitos con un palillo de dientes. Lentamente vierta la mezcla de tres leches encima de los pastelitos. Deje enfriar. 
      6. Utilizando una batidora eléctrica o un batidor de globo; bate la crema espesa junto con el azúcar pulverizada y vainilla hasta punto de turrón. Decora cada pastelito con crema batido y adorna con grageas de chocolate. 
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com