Tuesday, November 20, 2012

Salted Caramel Chocolate Cupcake

The combination of those three things: chocolate, caramel and salt just can't be beat! They are delicious - and ever since I tasted the best cupcake from a little cupcake shop in Arkansas called Fat-Bottomed Cupcake Girls, I have been craving this cupcake. So when the kids and I got up on our first day off this week and sat and watched two Cupcake Wars back to back it was inevitable. We had to bake some!

I got so many comments over my cupcake on Facebook that I had to post the recipe and of course I figure if I have to post it why not here on my blog?! So here it is. Now the only thing I will say is I am actually not a huge chocolate fan so I use a homemade chocolate cake recipe for the cake part so if you are a die-hard chocolate fan go ahead and just use the box mix. However, substitute the water with buttermilk and add an extra egg - you will never do it the box way again!

If you do want to try this recipe though here it is:

Chocolate Cupcakes
(Adapted from "Hello Cupcake" by Karen Tack)

1 3/4 Cup all-purpose flour
1/4 Cup unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks (12 TBLS) unsalted butter, softened (I used regular butter & it worked fine)
1 Cup of brown sugar
3-4 Tbls. sugar
2 large eggs
2 ounces unsweetened chocolate, melted (I actually used mini chocolate chips)
1 Cup buttermilk
1 tsp. vanilla extract

1. Preheat the oven to 350 degrees. Line the muffin cups with paper liners.

2. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In another medium bowl, with an electric mixer on high, beat the butter and sugar until light and fluffly, about 3 minutes.

3. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating just until belended. Stir in the vanilla.

4. Fill the paper liners 2/3 full with the batter and bake until a toothpick comes out clean, about 20 minutes. Remove the cupcakes from the baking pan, place on a wire rack, and allow to cool compltely.


1 package (8 oz) cream cheese, softened
1 stick (8 tbls.) unsalted butter, softened (again I used real butter)
1 box (16 oz, more or less as desired) powdered sugar
2-3 Tbls. Milk
2 tsp. vanilla extract
Heavy Whipping Cream
Caramel Sauce

1. Combine the cream cheese and the butter in a medium bowl. Beat with an electric mixer until luight and fluffy, about 3 minutes.

2. Gradually add the powdered sugar and 2 tbls of the milk and beat until smooth. Add 1 tsp. vanilla extract and the remaining 1 tbls. milk if the mixture is too thick.

3. Pour about a cup or two (I made this part up so sorry I didn't measure) of heavy whipping cream into a seperate medium bowl. (Depending on how your frosting came out decide upon amount of whipped cream you would like to add, mine came out very runny and not stiff like frosting so I added quite a bit of whipped cream. However if yours is already fairly stiff and holding form you may only want to add a little.) Beat cream with an electric mixer until soft peaks form. Add powdered sugar to desired sweetness and beat until stiff peaks form. Add in vanilla extract and beat just until combined. then pour the whipping cream into cream cheese mixture and gently fold it in.

4. Spoon frosting into a ziploc bag and seal. Cut 1/4 hole at corner of bag and begin piping frosting onto cupcakes.

5. Then gently chop pretzels and sprinkle pieces on top of each cupcake. Drizzle caramel sauce over entire cupcake and finish with a dash of sea salt on top - just a little! And indulge!