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.
For the Cupcakes:
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
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.)
2 1/2 cups chilled whipping cream
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.
For the Homemade Caramel Drizzle –Or
Super Easy Cinnamon Caramel
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.
To make it Starbucks worthy, get some of their green straws and cut them into 3rds, stick onto top of frosting. Don't forget to grab some of their coffee holders to wrap the cupcakes in. Usually the barista will be happy to provide you with some.