1-Getting started: Getting started with your Caramel Brulee Latte Cake is as easy as turning on the oven. Begin by preheating it to 350°F (175°C) and lining two muffin tins with cupcake liners for a fun twist on this classic. This setup helps everything bake evenly and makes cleanup a breeze.

2-Next: sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a bowl. In another bowl, dissolve 1 teaspoon instant coffee in 1/2 cup hot coffee, let it cool a bit, then mix in 1/4 cup whole milk. Now, cream 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar using an electric mixer until it’s pale and fluffy, about 5 minutes. Add 2 large eggs one at a time, beating well after each, then stir in 1 teaspoon pure vanilla extract.

3-Alternate adding the flour mixture and the coffee-milk mixture to your batter at low speed until just combined. Pour the batter into the liners until they’re about two-thirds full for the best rise. Bake for 12-14 minutes, or until a toothpick comes out clean. Let the cupcakes cool briefly in the pan before moving them to a wire rack. For more ideas on similar bakes, check out our magic three-layer custard cake recipe that pairs well with coffee flavors.

4-Once cooled, it’s time for the frosting. Whisk 1 1/4 cups sugar and 5 egg whites over simmering water until the sugar dissolves and the mixture warms up, about 2-3 minutes. Remove from heat and whip on medium speed for 5 minutes, then switch to medium-high until stiff, glossy peaks form and it cools, roughly 6 minutes. Add 1 1/2 cups unsalted butter gradually with a paddle attachment, beating after each piece, then mix in 2 teaspoons vanilla extract and 1/2 cup homemade caramel sauce. The total prep time is about 1.5 hours, including baking and frosting.