Chocolate Caramel Cupcakes

Servings: 20

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 cups all-purpose flour

cup Cocoa Powder, unsweetened

3/4 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Butter, unsalted, at room temperature

cups Sugar

1 teaspoon Vanilla Extract

2 Eggs

3 ounces Semi-Sweet Chocolate, melted and cooled

1 cup Milk, at room temperature

1/2 cup Butter

1 cup Packed Brown Suger

3/4 cup Milk, divided

3 cups Powdered Confectioners' Sugar, plus a little extra if needed

Equipment:

oven

whisk

bowl

hand mixer

toothpicks

sauce pan

mixing bowl

Cooking instruction summary:

Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them. Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside. In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate. Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium. Fill cupcake wells 3/4 of the way. Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs. Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely. To make frosting: in a 2-quart saucepan melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly, reduce heat to low. Boil and stir 2 minutes. Stir in 1/2 cup Milk. Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes. Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency. Store in refrigerator for 15 minutes before frosting to help it firm up. For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.

 

Step by step:


1. Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.

2. Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.

3. In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes.

4. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.

5. Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.

6. Fill cupcake wells 3/4 of the way.

7. Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.

8. Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.

9. To make frosting: in a 2-quart saucepan melt butter over medium heat. Stir in brown sugar.

10. Heat to boiling, stirring constantly, reduce heat to low.

11. Boil and stir 2 minutes. Stir in 1/2 cup Milk.

12. Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.

13. Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.

14. Store in refrigerator for 15 minutes before frosting to help it firm up.

15. For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.


Nutrition Information:

Quickview
323 Calories
4g Protein
12g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
323k
16%

Fat
12g
20%

  Saturated Fat
7g
48%

Carbohydrates
50g
17%

  Sugar
30g
34%

Cholesterol
43mg
15%

Sodium
124mg
5%

Caffeine
13mg
5%

Get Enough Of These
Protein
4g
9%

Manganese
0.67mg
33%

Copper
0.27mg
13%

Magnesium
48mg
12%

Phosphorus
114mg
11%

Vitamin B1
0.16mg
10%

Fiber
2g
10%

Selenium
7µg
10%

Iron
1mg
10%

Vitamin B2
0.14mg
8%

Folate
28µg
7%

Vitamin A
344IU
7%

Vitamin B3
1mg
7%

Zinc
0.84mg
6%

Potassium
169mg
5%

Calcium
44mg
4%

Vitamin B6
0.08mg
4%

Vitamin B5
0.38mg
4%

Vitamin B12
0.18µg
3%

Vitamin D
0.41µg
3%

Vitamin E
0.36mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

In 2006, Shari’s Berries pioneered the concept of delivering chocolate dipped fruits nationwide in freeze packs.

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