1-Gathering and Prepping: First, preheat your oven to 350 degrees F and line your muffin pans with cupcake liners this recipe adapts well for cupcakes or a full cake. In a medium bowl, sift together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Then, dissolve 1 teaspoon instant coffee in 1/2 cup hot coffee, let it cool, and mix in 1/4 cup whole milk. This step ensures your flavors blend just right.

2-Mixing the Batter: Using an electric mixer, cream 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until it’s pale and fluffy, which takes about 5 minutes. Add the 2 large eggs one at a time, beating after each until combined, then mix in 1 teaspoon pure vanilla extract. Now, alternate adding half the flour mixture and half the coffee-milk mixture, beating just until everything combines smoothly.

Fill your cupcake liners about two-thirds full with batter and bake for 12-14 minutes, or until the tops are lightly golden and a toothpick comes out clean. Let them cool in the pan for a minute or two, then move to a wire rack. If you’re looking for more coffee-inspired treats, try our coffee ice cream for a cool companion.

3-Making the Buttercream: For the caramel Swiss meringue buttercream, whisk 1 1/4 cup sugar and 5 egg whites over simmering water until warm and dissolved, about 2-3 minutes. Remove from heat and whip on medium speed for 5 minutes, then increase to medium-high until stiff peaks form, around 6 minutes. Switch to a paddle attachment, add 1 1/2 cup unsalted butter one piece at a time, then beat in 2 teaspoons vanilla extract and fold in 1/2 cup homemade caramel sauce.

Don’t rush the whipping stiff peaks make all the difference. Once ready, top your cooled cupcakes for that creamy finish. The whole process, from start to finish, takes about 1.5 to 2 hours, including baking and cooling.