Chocolate Cupcakes with Vanilla-Salted Caramel Buttercream

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

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
Read more:  Caramel Delights a.k.a. Samoa Bars

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
Read more:  Carrot Cake

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.

Chocolate cupcakes with vanilla salted caramel buttercream (2)

Chocolate Cupcakes with Vanilla-Salted Caramel Buttercream

Leave a Comment