Chocolate. It’s a wonderful thing. It may, in fact, be my favorite thing in the whole world. Okay, maybe that’s a little extreme. But if I come across a chocolate recipe that I have not yet tried, it’s difficult for me not to drop everything and start baking! And, if you haven’t guessed already, that’s what happened to me today. Instead of paying bills and running errands, I baked 24 beautiful chocolate cupcakes with a decadent salted caramel frosting! They turned out beautifully. Now, my next challenge is not consuming them all in one sitting. 🙂
Makes 24 to 30 cupcakes.
- 2 1/4 cups flour (for these, I used all-purpose flour. But you can substitute cake flour if you wish)
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup butter, softened
- 2 1/4 cups granulated sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup buttermilk (or milk with 2 tsp. lemon juice)
- 4 tsp. vanilla extract
- 1 cup unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 1/2 cup salted caramel sauce
- 4 cups powdered sugar
- Preheat oven to 350 degrees F. Line 2 muffin tins and set aside.
- Combine flour, cocoa, baking soda, and salt in a medium bowl and set aside.
- Beat butter and sugar in a large bowl at medium speed for 5 minutes or until light and fluffy (if you have a Kitchen Aid, fit it with paddle attachment).
- Beat in eggs, one at a time.
- Mix in sour cream, buttermilk, and vanilla.
- Gradually beat in flour mixture on low speed until just blended.
- Spoon batter into prepared muffin cups, filling each cup 2/3 full.
- Bake 18 to 22 minutes, or until toothpick inserted in center of cupcake comes out clean.
- Beat the butter and cream cheese together for five minutes, or until light and fluffy.
- Add salted caramel sauce and beat until combined.
- Reduce speed to low and gradually add powdered sugar. I don’t always use the recommended measurements. I prefer to eye-ball it and add just enough to reach my desired consistency and sweetness.
- Garnish with salted caramel sauce and sea salt.
cupcake recipe adapted from: Carrot Top Mom
frosting recipe adapted from: Brown Eyed Baker