Chocolate Caramel Cupcakes
Basic Information
- Servings: 20
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 29.41
- Health score: 1.00
- Weight Watcher points: 15.00
Summary
If you want to add more American recipes to your recipe box, Chocolate Caramel Cupcakes might be a recipe you should try. One portion of this dish contains approximately 4g of protein, 13g of fat, and a total of 324 calories. For 45 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 20. Head to the store and pick up eggs, brown suger, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 3 foodies and cooks. Not a lot of people really liked this dessert. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. Similar recipes are White Chocolate Caramel Latte Cupcakes for National Chocolate Caramel Day, Karamel Sutra Cupcakes (Chocolate and Caramel Swirl Cupcakes), and Karamel Sutra Cupcakes (Chocolate and Caramel Swirl Cupcakes).
Ingredients
flour2 cups
cocoa powder1 cup
baking soda0.75 teaspoon
salt0.25 teaspoon
butter0.5 cup
sugar1 cups
vanilla extract1 teaspoon
eggs2
semi-sweet chocolate3 ounces
milk1 cup- butter0.5 cup
brown suger1 cup- milk0.75 cup
powdered confectioners' sugar3 cups
Instructions
Step 1
Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.
Step 2
Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.
Step 3
In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes.
Step 4
Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.
Step 5
Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.
Step 6
Fill cupcake wells 3/4 of the way.
Step 7
Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.
Step 8
Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.
Step 9
To make frosting: in a 2-quart saucepan melt butter over medium heat. Stir in brown sugar.
Step 10
Heat to boiling, stirring constantly, reduce heat to low.
Step 11
Boil and stir 2 minutes. Stir in 1/2 cup Milk.
Step 12
Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.
Step 13
Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.
Step 14
Store in refrigerator for 15 minutes before frosting to help it firm up.
Step 15
For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.
Categories
Cuisines: American
Dish Types: dessert