Cakes Desserts

Chocolate Cupcakes with Salted Caramel Frosting

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I had a big ol’ baking day last weekend when I made my cranberry cupcakes, and I also made these chocolate cupcakes with salted caramel frosting. The recipe below makes 24 cupcakes, and I ended up with about 36 of the cranberry cupcakes so we were being run out of our tiny house by cupcakes. That’s not necessarily a bad thing though – I will get ‘rid of some stuff if it means I can have more cupcakes hanging around.

I have never really liked caramel, but the second you put it into a frosting, I am a goner. I could just sit and eat this frosting with a spoon (I did, in fact). This is just a basic chocolate cupcake recipe, and they turned out so moist and delicious. Sometimes simpler is better, especially when you want the frosting to really stand out.

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Chocolate Cupcakes with Salted Caramel Frosting
Chocolate Cupcakes:
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa powder
1 Tablespoon instant espresso
1 teaspoon baking soda
Pinch of salt
1/2 cup half & half
1/2 cup milk

Preheat oven to 375 degrees F.

Cream the butter and sugar with a mixer in a large bowl until light and fluffy.

Add eggs, beating after each addition until smooth.

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Add the vanilla and beat until smooth.

Combine the flour, cocoa powder, espresso, baking soda and salt in a separate bowl.

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Mix together the half & half and the milk. Add alternately with the dry ingredient mixture in three additions, mixing after each until incorporated.

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Fill paper-lined baking cups 2/3 full and bake at 375 degrees F for 15 minutes or until a toothpick comes out clean.

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Salted Caramel Frosting:
1/2 cup butter
1 cup brown sugar
1/4 cup milk
3 cups powdered sugar
1 Tablespoon milk
Sea salt for sprinkling

Melt the butter in a saucepot and stir in the brown sugar.

Cook over low heat for 2 minutes.

Add the milk and continue stirring until mixture comes to a boil.

Remove from each and cool to lukewarm.

Combine the caramel with the powdered sugar and milk with a mixer until smooth.

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Top your cupcakes with the frosting and sprinkle with coarse sea salt.

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