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1
For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
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2
Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer.
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3
Whip the ingredients for 8 minutes on high speed.
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4
Scrape down the bowl, and add the liquid shortening and milk.
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5
Mix 8 more minutes at medium speed.
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6
Gently fold in the instant espresso granules.
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7
Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes.
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8
Cool the cupcakes completely.
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9
For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined.
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10
Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
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11
For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot.
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12
Place the egg whites into the bowl of an electric stand mixer.
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13
When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites.
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14
Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue.
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15
Whip on high speed until the meringue cools and stiff peaks are formed.
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16
Mix in the softened butter and coffee extract.
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17
Place into a piping bag fitted with a large star tip.
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18
For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer.
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19
Remove from the heat and stir in the instant espresso granules.
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20
Fill 12 chemistry pipettes with the syrup.
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21
To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling.
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22
Pipe espresso swirl buttercream generously on top of the cupcakes.
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23
Sprinkle coffee and milk crispies on top of the cupcakes.
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24
Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.
