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.
Chocolate Cupcakes with Salted Caramel Frosting
1/2 cup butter, softened
1 1/2 cups sugar
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.
Add the vanilla and beat until smooth.
Combine the flour, cocoa powder, espresso, baking soda and salt in a separate bowl.
Mix together the half & half and the milk. Add alternately with the dry ingredient mixture in three additions, mixing after each until incorporated.
Fill paper-lined baking cups 2/3 full and bake at 375 degrees F for 15 minutes or until a toothpick comes out clean.
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.
Top your cupcakes with the frosting and sprinkle with coarse sea salt.