Chocolate Cupcakes with Caramel Frosting

Prep time: 30 mins Cook time: 20 mins Total time: 50 mins

Ingredients

Cupcakes

3/4 cup flour

1/2 cup cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs, at room temperature

1/2 cup sugar

1/2 cup light brown sugar

1/3 cup vegetable oil

2 teaspoons vanilla extract

1/2 cup buttermilk, at room temperature

Caramel Frosting

1/2 cup butter

1/2 cup brown sugar

3/4 cup heavy cream

1/4 teaspoon salt

1 cup butter, softened

3 cups powdered sugar

3-4 tablespoons milk

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Equipment

Measuring cups and spoons

Standing or handheld electric mixer

Large bowl

Medium bowl

heatproof medium sized sauce pan

12 hole cupcake tray, lined with cupcake paper lines

Spatula

How To

Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.

Cupcakes

In a large bowl, mix the flour, cocoa powder, baking powder, baking soda and salt. Mix and set aside.

In a medium bowl, beat the eggs and sugars, oil and vanilla extract until smooth and well combined.

Add half the wet ingredients to the flour mixture and beat until just combined. Add half the buttermilk and beat until just combined. Repeat with the remaining wet ingredients and the buttermilk. Whist for about 30 seconds to 1 minute.

Spoon the batter into the cupcake holes about halfway up or slightly more.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

While the cupcakes are baking, make the caramel frosting.

Caramel Frosting

Heat 1/2 cup butter, brown sugar, heavy cream and salt over medium heat until it comes to a boil. Keep it boiling and stir occasionally for 8 - 10 minutes. It will thicken and turn a dark amber color. Remove and let it ok.

Using an electric whisk, beat the 1 cup butter until soft and creamy. Turn the mixer to low, and add the powdered sugar. Turn the mixer to medium speed and continue beating. Slowly add the caramel sauce and beat in. Then add the vanilla extract and salt and beat in. Gradually add the milk until you get the consistency you’re looking for.

Decorating

Using a piping bag, pipe the frosting onto the cupcakes once they’re completely cooled.