CARAMEL MACCHIATO CAKE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
• Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
• Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
• To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Steps:

• For the chocolate cupcakes: Heat oven to 350ºF. Take a cupcake/muffin tin and place cupcake liners in it. Set aside. In a large mixing bowl, add all of the cupcake ingredients. Mix with a hand mixer until combined, and then for a few more seconds. Be careful not to over-mix the batter. Using a large cookie scoop that is 3 tablespoons in size, scoop batter into each cupcake liner. Bake cupcakes for about 15 to 17 minutes (take a toothpick and stick it into the center of a couple cupcakes and if it comes out clean, your cupcakes are done). Carefully remove the cupcakes and place them on a cooling rack. For the espresso buttercream: In the bowl of a stand mixer, add softened butter and mix. Add coffee extract and mix until well blended. Next, add powdered sugar (in 2 to 3 batches, you don’t want to make a mess) and mix thoroughly. Once you have mixed all of the powdered sugarr, start adding milk 1 tablespoon at a time and keep mixing. Mix buttercream frosting for a full 5 to 6 minutes.Add gel paste food color to the frosting and mix again until thoroughly mixed.I like to make the buttercream frosting a day or two ahead. I store it in the fridge. If it’s been refrigerated, let it sit on the counter for about 30 minutes before trying to decorate your cupcakes. Sometimes, if needed, I will add a little bit of water and mix with a spatula to make it thinner for frosting cupcakes. Take a piping bag and tip and decorate your cupcakes! Drizzle caramel on top as well!