Monday, October 10, 2011

Chocolate Caramel Cupcakes

I don't know why I've been procrastinating writing up this recipe for so long! It's a really yummy one! Who doesn't love chocolate + caramel?? I used one of my favorite chocolate cake recipes- from my Reese's Cupcakes. I wanted to make a true caramel buttercream, but after my caramel ice cream burn fiasco last year, I wasn't quite ready for that ( I still have the scar to prove it!). This frosting is more of a brown sugar buttercream. It was good, next time I might just buy some caramel sauce and whip it into some buttercream frosting. We'll see how I'm feeling. These cupcakes did get great reviews though- yum yum eat em up!

Perfect Chocolate Cupcakes
From Ina Garten

  • 1 1/2 sticks (12 TBSP) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tsp vanilla
  • 1 cup buttermilk, at room temperature*
  • 1/2 cup sour cream, at room temperature
  • 2 TBSP brewed coffee**
  • 1 3/4 cup all purpose flour
  • 1 cup good quality cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp kosher salt

*I use buttermilk powder (follow directions) or juice of 1 lemon and add milk until it reaches desired measurement
** I do not drink coffee, so I "brewed" a cup using instant coffee granules

  1. Preheat oven to 350. Get your cupcake pan ready with paper liners. 
  2. In your electric mixer bowl (fitted with paddle attachment), cream butter and sugars on high until light and fluffy, about 5 minutes. 
  3. Lower speed to medium and add eggs one at a time, better well after each addition. 
  4. Add vanilla & mix. 
  5. In a separate bowl, whisk together the buttermilk, sour cream and coffee.
  6.  In a third bowl, sift together flour, cocoa, baking soda and salt. 
  7. With mixer on low speed, add buttermilk mixture and flour mixture alternately in thirds, beginning with the buttermilk and ending with the flour. Mix until just blended and scrap sides with a spatula. 
  8. Scoop batter evenly into cupcake pans (I do 2 medium scoops each). Bake on middle rack 20-25 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes and then place on wire rack to cool completely before frosting. You can cool faster in the fridge, if desired.

Caramel Frosting
From AllRecipes
Makes enough for 12 cupcakes, can be doubled if needed
  • 1 cup light brown sugar
  • 1/2 cup heavy whipping cream + 1-2 TBSP
  • 1/4 tsp baking soda
  • 1/4 cup butter
  • 1-2 cups powdered sugar

In a medium saucepan, bring sugar and 1/2 cup cream to a rolling boil. Boil 1 minute. 

Add soda and boil for 1 more minute.This will cause it to bubble up a lot- don't worry. 

Remove from heat and pour into heatproof bowl. Add butter and DO NOT STIR. 

Cover & place in fridge for 1.5 hours. Once it is completely chilled, it is ready.
Remove and add remaining 1-2 TBSP cream and beat with electric mixer for several minutes, adding powdered sugar until desired consistency is reached.
Pipe frosting onto cupcakes & enjoy! 

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1 comment:

  1. These look so yummy! Caramel scares me! But these look too good not to try! :D
    Thanks for the post!

    Check out my blog!..I just started it!


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