Monday, May 30, 2011

Satled Caramel Chocolate Cupcakes (mmmmm!)

These were a little on the time-intensive side, as far as cupcakes go. But TOTALLY worth it! I always have trouble w/ the icing tip clogging, whenever I add something solid (melted chocolate, melted caramel, etc). My tip always gets clogged....probably b/c I'm ADHD and impatient always in a hurry to eat one!Caramel Cupcakes: Ingredients
  • 1/2 cup butter, softened
  • 1/2 (8-oz.) package cream cheese, softened
  • 1 1/4 cups sugar
  • 3/4 cup firmly packed dark brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8-oz.) container sour cream
  • 8 ounces chopped semisweet chocolate
  • 1/4 cup whipping cream
  • 2 tablespoons whipping cream
  • 1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugars until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
  • 2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
  • 3. Bake at 350° for 20-25 minutes. These take a little longer to bake b/c they are so dense....mmmmm!
  • 4. After cupcakes are cooled, microwave semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp. whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes--I put mine in the freezer for a few minutes to speed the process). Pipe or spread Salted Caramel Buttercream onto cupcakes.
Caramel Frosting: Ingredients
  • 1/2 cup butter, softened
  • 1 (3-oz.) package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 (16-oz.) package powdered sugar
  • 3 tablespoons milk
  • 15 caramels
  • 1 tablespoon milk

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy. 2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition. 3. Melt caramels with 1 Tbsp. milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend.)
Related Posts with Thumbnails