• Chocolate CaramelCupcakes

    Chocolate Caramel Cupcakes

 These cupcakes are AMAZING and so yummy! I made this into a cupcake but you can also make it into a cake!  The caramel buttercream frosting is just to die! OH MY GOSH! This will definitely cure any chocolate sweet desire you might have! So rich and so much chocolate!

 Ingredients:

Cupcake Mix:

  • 1 cups of white sugar
  • 3/4 cups of all-purpose flour (gluten free flour works great too)
  • 3/4 cups of unsweetened cocoa powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking powder & 1/2 teaspoon of baking soda
  • 3 eggs
  • 1/2 cup of apple sauce (you can also use vegetable oil)
  • 1 cup of vanilla soymilk (I use soy because I am lactose intolerant but you can also use any type of milk you would like)

Buttercream Frosting Mix:

  • 1/2 cup of half & half or heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of salt
  • 1 teaspoon of lemon juice
  • 2 sticks of soft butter
  • 4 cups of confectioner sugar
  • 2 teaspoons of corn syrup
  • 4 tablespoons of water
  • 1/2 cup of white sugar

 

Directions:
  1. Pre-heat the oven to 350 degrees F & line the cupcake pan with any cupcake holders. Grease the inside of the liners with PAM or any cooking spray.
  2. In a large bowl mix together the sugar, flour, cocoa powder, salt, baking powder and soda until well blended with a wooden spoon. Combine the eggs into the mixture & slowly add the vegetable oil (apple sauce) and milk to the mixture. Stir until well blended and then add the hot water. This mixture should be a more of a thin liquid than a thicker liquid so don’t be afraid.
  3. Grab a 1/4 measuring cup and ladle the mixture into the lined cupcake pan until they are 3/4 the way full.
  4. Bake the mixture for 33 minutes.
  5. Remove from oven & let cool completely before removing the cupcakes from the pan.
  6. While the cupcakes are cooking you can start on the buttercream frosting & caramel sauce. Place the corn syrup, water and sugar in a small saucepan and heat up on medium heat. Don’t stir the mixture, let it boil until it becomes thick and a caramel color.
  7. Once the mixture is thick, remove from heat and slowly whisk the cream, vanilla, salt, and lemon juice until all ingredients are combined. Set aside to cool completely.
  8. While the mixture in step 7 is cooling, combine the 2 sticks of butter and 4 cups of confectioner sugar in a medium bowl with a mixer. Add 3/4 of the caramel sauce and mix until smooth and well blended.
  9. Once the cupcakes have cooled, use a spoon to scoop out the buttercream frosting and place on top of the cupcake. Use the back of the spoon to smooth out the icing, drizzle a little of the caramel sauce on top ( it doesn’t have to be perfect) and then place in fridge for 30 minutes or until the frosting is stiff.

I hope you all enjoy! Please send me any recipes you would like for me to blog about that you have found to be yummy and wonderful!