The Morning Skinny

Yum, right!? Who doesn’t love caramel and chocolate? It’s one of my favorites. I think you’re going to loves these chocolate salted caramel cupcakes. I have tried a lot of chocolate cake recipes and found that the best recipe includes sour cream. It makes the cake super moist, and that’s what we all strive for when it comes to cake. I will never without it again. I also learned not to over-stir. It can cause your cake to be dry.

I’m addicted to buttercream frosting and just the thought of adding salted caramel to it made my eyes roll into the back of my head. It is just amazing! I wanted to make it from scratch so I found the recipe to make salted caramel at home on sugarandsparrow.com. It was ridiculously easy to make and so delicious! Enjoy!

Ingredients For Chocolate Cupcakes

1 3/4 cup all-purpose flour

2/3 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

1 cup granulated sugar

1/2 cup packed light brown sugar

3/4 tsp salt

2 large eggs

1/2 cup canola oil

3/4 cup sour cream

1 tsp pure vanilla extract

1 cup coffee/water

Directions

Preheat oven to 350 degrees Fahrenheit. Add liners or silicone cups to your cupcake tins. Sift flour, cocoa, baking powder, and baking soda into a large mixing bowl. Next, combine your eggs, oil, sour cream, and vanilla in a medium bowl then whisk to blend. Now, combine the wet and dry ingredients and beat on low until combined. Lastly, you will add the coffee. Do this gradually to avoid clumping. Coffee will deepen the rich, chocolatey flavor. Whisk until combined. Do not over stir or blend. Lastly, fill cupcake liners 2/3 of the way and bake for 18-20 minutes. Allow the cupcakes to cool completely on a cooling rack before frosting.

Ingredients For The Salted Caramel

1 cup granulated sugar

6 tbs unsalted butter, room temp

1/2 cup heavy whipping cream, room temp

1 1/4 tsp kosher salt

Directions For Salted Caramel

Make sure to measure everything out and have it handy, as this is a quick process with constant stirring. First, place the sugar into a medium saucepan and melt over med-high heat constantly stirring. Once it’s fully melted it will turn brown. Nest, reduce heat to medium, and add the butter in, still stirring the whole time. It will bubble and take just 2-3 minutes to fully melt. Now, add the heavy whipping cream slowly and continue to stir until it is incorporated. Remove the pan from heat, add your salt, stir, and let stand until cool before using in the frosting.

Ingredients For Buttercream Frosting

1 cup unsalted butter, room temp

4 cups powdered sugar

2 tsp vanilla extract

1/2 cup salted caramel, room temp

1/4 tsp kosher salt

Instructions For Buttercream Frosting

In your mixer whip the butter at a slightly high speed until fluffy. I’m in love with my KitchenAid and use it for everything. Turn it off, scrape the sides and add the powdered sugar a cup at a time, mixing on low. Once all the sugar is completely mixed in add your vanilla. Next, you add the caramel. Mix on medium for 2 minutes.

I used a baker’s piping device to frost the cupcakes and dipped one side in chocolate sprinkles. Decorate however you like! If you like this you will love our Dark Chocolate Chip Banana Bread.