Chocolate Cupcakes with Caramel Frosting
Fluffy moist Chocolate cupcake with a sweet caramel butter cream frosting. What better way to celebrate the holidays?
When I was younger I really didn’t have a sweet tooth. As a matter of fact, I was kind of picky about what candy bar and candy I would eat. Fast forward to me in my 50’s and I love almost anything chocolate and caramel, FORGET ABOUT IT!
This all started when I had a bit of extra candy bars in the house. I was going to toss them on top of my cupcakes, but they all got eaten. Along with the peanut butter. I did have a can of Dulce De Leche in the cabinet and all the ingredients for the cupcakes. I added a pinch of cayenne pepper to the chocolate mix. I know it sounds like a odd ingredient, but it really does add a bit of something to the chocolaty goodness of the batter.
Chocloate Cupcakes with Caramel Frosting
3/4 cup unsweetened cocoa
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cups milk chocolate chips
Pinch of Cayenne pepper
12 tablespoons unsalted butter a stick and a half
1 can Nestle Caramel Dulce De leche
4 cups powdered sugar
Sift together cocoa, flour, baking powder and salt in a medium bowl; set aside. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla
Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low-speed until blended after each addition. Stir in chocolate chips. Put 12 paper baking cups in a muffin pan. Spoon batter evenly into cups, filling all the way to the top.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Then transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with Caramel frosting.
Beat Butter and dulce de leche in a mixer on high. Beat until combined. Add the powdered sugar a cup at a time. Mix until light and fluffy.
Peace be with you,