It’s been a while since the Cherry Almond Cupcakes, but I wanted to share with you another cupcake recipe I used for when I was hired to bake 200 cupcakes. The wedding couple wanted four different flavors and requested one be chocolate; I instantly thought of the combination chocolate cupcakes with salted caramel frosting!
Now generally speaking I’m not a huge chocolate fan (with the exception of chocolate candies from See’s/Godiva, or Christmas fudge made by my Grandma), but this recipe was soo good I ate three before I even made the frosting! The frosting is rich in flavor but not dense in texture. I used two different recipes to make this perfect combination: SugarSpunRun’s Easy Chocolate Cupcakes and Two Sisters Crafting The Best Caramel Buttercream Frosting. To add more of a professional touch, I used a star-tip and then garnished with a mini pretzel. If your mouth is watering, check out how to make these delicious cupcakes below!
Chocolate Cupcakes with Salted Caramel Frosting
- 2 Cups Granulated Sugar
- 1 3/4 Cup + 2 Tablespoon All-Purpose Flour
- 3/4 Cup Natural Unsweetened Cocoa Powder
- 2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 2/3 Cup Vegetable Oil
- 1 Cup Milk
- 2 Eggs Lightly Beaten (room temperature)
- 2 Teaspoons Vanilla Extract
- 1 Cup Brown Sugar
- 1/2 Cup Butter, Cubed
- 1/4 Cup Milk
- 2 to 2 1/2 Cups Powdered Sugar
- Pre-heat the oven to 350F, and line (or grease) muffin tin with cupcake liners.
- In large bowl, combine the dry ingredients:cocoa powder, flour, sugar, salt, baking powder, and baking soda.
- Add oil and milk to the dry ingredients and thoroughly mix.
- One at a time and after blending each, add the eggs.
- Add vanilla extract.
- Stir in hot water until the mixture is evenly combined. The mixture will be thin.
- Fill muffin tins slightly 2/3 over and bake at 350F for 18-24 minutes. Use a toothpick or knife to check that it comes out clean.
- While muffins cool, make frosting.
- On low heat, combine the brown sugar, butter and milk in a saucepan. Continue to stir until the brown sugar is dissolved.
- Increase the heat to medium but do not stir. Cook for an additional 4-8 minutes until bubbles form in the center of the pan or the mixture turns amber.
- Remove immediately from heat and transfer caramel to a bowl. Allow to cool until at room temperature.
- With cooled caramel, gradually mix in powdered sugar. Continue to combine until slightly, stiff peaks form. Frosting needs to be firm enough to be piped. If frosting become too stiff, add a splash of milk.
- If it’s your first time piping, you will want to twist the bag and make
sure as little as air is in the bag. Apply firm pressure and practice
designs into frosting bowl. When confident, practice on cupcake. If you
don’t love the design, you can always lightly scrape the frosting and
- Garnish with a mini pretzel and enjoy!!