Nov 22, 2010

Chocolate Cupcakes with Vanilla-Salted Caramel Buttercream

I am pretty sure that I heard angels singing when I bit into these cupcakes. Honestly, I think I did. The combination of chocolate cake and caramel was perfect. So good. As usual, I sent most of these to work with James and as usual, I wish I had more at home. ;)

I used Hershey's Perfectly Chocolate Cake, as I usually do for chocolate cake. It always turns out moist and tender and perfectly chocolatey, as the title would suggest. I also used my stand-by vanilla buttercream and added caramel sauce to it. I cannot wait to make these again and find more uses for caramel sauce!

Chocolate Cupcakes with Vanilla-Salted Caramel Buttercream
Hershey's Perfectly Chocolate Cake
Vanilla Buttercream

For the cupcakes:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease muffin tin or line with paper liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl.
3. In the bowl of a stand mixer, combine eggs, milk, oil and vanilla. Mix until well blended.
4. Add flour mixture to large bowl and beat on medium speed for 2 minutes.
5. Stir in boiling water (batter will be thin). Fill prepared muffin cups 3/4 full.
6. Bake 20 to 24 minutes. Cool completely.

For the buttercream:

2 sticks unsalted butter, softened
2 ¾ cups confectioners’ sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
3 tablespoons caramel sauce
2 tablespoons heavy cream

1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
3. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, caramel sauce, and heavy cream. Beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.


Lisa said...

I wanted to tell you that I made this recipe a mere day or two after I saw them on your blog. I NEVER do that. I usually let them sit in my Google Reader for days or even weeks before I get around to them.

I made them for a friend's birthday and they were WELL RECEIVED. I heard things like "best cupcakes ever", 11 out of 10! Haha. So thank you. They were perfect and it gave me an opportunity to try the famous Hershey's cake recipe.

Lisa said...

Oh, here's a link to my blog entry about these cupcakes-

Lisa said...

Oh, here's a link to my blog entry about these cupcakes-

Lisa T said...

This is the best. I make these cupcakes for special occasions. I use Brown Eyed Baker's caramel sauce though, because its perfect and if it ain't broke...

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