English Toffee Eggnog Cappuccino Cupcakes

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PREP TIME: 20 MIN

COOK TIME: 17 MIN

TOTAL TIME: 37 MIN

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If there is one recipe you need to make this holiday season it is most definitely these eggnog cappuccino cupcakes!

Ingredients

Cupcake

• 1 Cup + 2 Tbsp All Purpose Flour
• 1 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 6 Tbsp Unsalted Butter
• 3/4 Cup Sugar
• 3/4 Cup Eggnog
• 2 Large Eggs
• 4 Tbsp Cappuccino Powder
• 2 Tbsp Vegetable Oil
• 1 Tsp Vanilla Extract

Egg Nog Buttercream

• 1 1/2 Cups Unsalted Butter
• 3 Cups Sifted Powdered Sugar
• 5 Tbsp Eggnog
• 1 Tsp Vanilla Extract
• 1/8 Tsp Nutmeg
• Caramel recipe on site

Instructions

1. Make Sure all of your wet ingredients are room temperature so they incorporate well.
2. Preheat your oven to 350F Degrees.
3. Prepare your cupcake pans with the cupcake liners.
4. Using a handheld or a stand mixer with a paddle or whisk attachment beat the butter, sugar and vegetable oil together on med/high speed until smooth and creamy for 5 minutes.
5. Scrape the sides and bottom of your bowl and add the eggs one at a time giving about 20 seconds in between making sure one egg incorporates before adding the next one and add vanilla and give another gentle whisk. Scrape the sides and bottom of your bowl and beat until incorporated about 10 seconds.
6. In a separate bowl, sift your flour, baking powder and salt. In another bowl whisk together your eggnog and cappuccino powder until well incorporated.
7. With the stand mixer beating on med speed fold in 5 portions your dry ingredients and wet ingredients onto the butter and egg mixture. Starting with your dry ingredients and ending with dry ingredients.
8. Add your coconut flakes and give a quick beat until incorporated.
9. Fill your cupcake liners about 2/3 of the way.
10. Bake for 17-20 Mins or until a toothpick inserted in the center comes out clean.
Mine were perfect at 17 mins.

Eggnog Buttercream

1. Make sure your butter is room temperature.
2. In a stand mixer with a paddle attachment beat your butter for about 5 mins.
3. Add your sugar in low speed one cup at a time.
4. Add eggnog, vanilla extract and Nutmeg and whisk until combined.
6. Scrape the sides and bottom of your bowl and whisk for another 5 minutes until creamy.

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