Here is my rendition of a Starbucks Frappuccino. For the base I used a chocolate coffee cupcake, placed salted caramel in the center and topped it with fresh whipped cream! Decor on top was mini chocolate chips, drizzle of salted caramel and of course, a Starbucks straw!

Yield: 30

Base: I halved the recipe on this link! It will be a moist and not overly sweet cupcake base. I added an extra teaspoon of ground coffee so the taste will come through. Place the batter into cupcake tins with liners, and bake for ~18 minutes or until you stick a toothpick in and it comes out clean

After the cupcakes are cooled, take out some of the center and place some caramel in the center. If you’re on a time crunch and don’t have time to make your own caramel, this is my favorite alternative:

It can be found at Trader Joes! I took some out in a bowl and placed a pinch of pink Himalayan Sea Salt with it to give it that salted caramel taste, and it was perfect! (add salt to taste–depending on how much you’re using)

Finally, for the whipped cream:

-1 cup heavy whipped cream (cold)

-1/2 cup powdered sugar

-2 teaspoons vanilla

Whip the whipped cream with a mixer in a glass or silver bowl until it starts becoming thick (takes about ten minutes) and has a whipped cream texture, then stir in the milk and the vanilla. Mix until you have a good solid consistency. DO NOT OVER MIX!! If you over mix you’ll get butter…trust me I learned the hard way

Place your whipped cream in a ziploc bag or a frosting bag with any tip of your choice, Frost the cupcakes, decorate, and enjoy!!