1- Start by preheating your oven to 350°F (175°C) and lining your muffin pans with cupcake liners to set the stage. This simple step ensures your treats bake evenly and come out looking great.

2- Next, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt in a bowl. This helps mix the dry ingredients smoothly. In another bowl, dissolve 1 teaspoon of instant coffee granules in 1/2 cup of hot coffee, let it cool a bit, then stir in 1/4 cup of whole milk to create your coffee base.

3- Now, cream 1/2 cup of softened butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar until it’s pale and fluffy this usually takes a few minutes. Add 2 large eggs one at a time, mixing well after each, then mix in 1 teaspoon of pure vanilla extract for that extra flavor boost. Alternate adding the flour mixture and the coffee-milk mixture to the butter mix, stirring until everything combines nicely.

4- Fill your cupcake liners about two-thirds full with the batter and pop them into the oven. Bake for 12 to 14 minutes, or until they’re lightly golden and a toothpick inserted in the center comes out clean. Let them cool on a wire rack while you move on to the frosting.

5- For the caramel Swiss meringue buttercream, whisk 5 egg whites and 1 1/4 cups of sugar over simmering water until the sugar dissolves and the mixture is warm. Remove it from the heat and whip it with a mixer until stiff, glossy peaks form and it’s cooled down. Add 1 1/2 cups of unsalted butter one piece at a time, mixing well, then stir in 2 teaspoons of vanilla extract and 1/2 cup of homemade caramel sauce until smooth.

6- Frost your cooled cupcakes right away or store the frosting in the fridge for up to a week. Remember, these cupcakes are a fun twist on a holiday drink, with that optional caramel drizzle for extra flair. If you’re exploring more baking ideas, our Johnny Cakes recipe offers another easy option for your repertoire.