Carajillo Quemado Cupcakes

Carajillo Quemado Cupcakes

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The "Carajillo Quemado" is a classic Spanish mixed coffee drink and the inspiration for these cupcakes. Nescafé Clásico provides the perfect mild roasted coffee flavor for the cupcakes, which are topped with a decadent coffee and rum-flavored buttercream frosting, a pinch of lemon zest, and caramelized sugar.

Recipe created by Tracy Lopez, author of the blog Latinaish.

30 mins. to Prepare

15 mins. Cooking Time

20 mins. Standing Time cooling

65 mins. Total

Servings: 12 cupcakes

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PREHEAT oven to 350° F. Place cupcake liners in muffin tin.

COMBINE water and coffee granules in small bowl; stir until dissolved. Set aside.

COMBINE flour, baking powder and salt in a medium bowl.

BEAT sugar and butter in a large mixer bowl until smooth and creamy. Add rum. Add egg yolks one at a time, beating well after each addition.

ADD flour to mixture in batches, alternating with cooled coffee, starting with flour and ending with flour, until well combined.

BEAT egg whites in a separate bowl with hand mixer until soft peaks form; stir gently into batter.

FILL cupcake liners ¾ full with batter. Do not overfill as cupcakes will rise. Shake the pan gently to even out the batter.

BAKE on middle oven rack for 15 to 20 minutes or until a wooden pick inserted in the middle comes out clean.

REMOVE cupcakes to wire rack to cool completely. Frost cupcakes; sprinkle with grated lemon peel. Top with caramelized sugar topping. Store in refrigerator.

Buttercream Rum Frosting

3 cups powdered sugar
1 cup (2 sticks) unsalted butter, slightly softened
1 teaspoon imitation rum extract
1 tablespoon NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules

BEAT sugar and butter in large mixer bowl until creamy. Beat in rum extract.

COMBINE evaporated milk and coffee granules in small bowl; stir until dissolved. Beat in to frosting mixture.

Caramelized Sugar Topping

1 cup white sugar

HEAT sugar in large skillet over medium heat. Lay out parchment paper.

WAIT for most of the sugar to melt and become orange-colored before stirring. This can take a few minutes. Do not stir or turn heat up.

STIR the caramelized sugar with a wooden spoon, being careful to remove from heat before it burns.

USE a metal spoon to carefully drizzle small amounts of caramelized sugar onto parchment paper in whatever design desired. Work quickly as the caramelized sugar in the skillet will begin to harden.

LET cool completely. Remove sugar designs from paper and place on cupcakes.

Tip: Because of the burn dangers of working with hot, melted sugar, make sure that pets and children are not in the kitchen while preparing caramelized sugar. If the remaining caramelized sugar hardens in your skillet, you can remove it by simply adding a little water and heating it back up.
Amount Per Serving
Servings: 12 cupcakes
Calories from Fat210
%Daily Value*
Total Fat 24g37%
Saturated Fat 15g74%
Cholesterol 95mg32%
Sodium 105mg4%
Carbohydrates 74g25%
Dietary Fiber 0g0%
Sugars 63g
Protein 3g
Vitamin A15%
Vitamin C0%
* Percent Daily Values are based on a 2,000 calorie diet.
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