Chocolate Cupcakes with Salted Caramel Frosting

02.04.2013

Chocolate Cupcakes with Salted Caramel Frosting

Is it just me, or does butter seem to disappear almost as quickly as you get it home? I’m always opening my fridge to find that last stick of butter or sometimes worse, the last 2 Tbsp of butter – ahhh. That’s not going to get me far. I bought over six, one pound packages of butter last week. Already gone. Don’t worry, of course I didn’t eat all of what I make with that myself. Most of it I give to neighbors or friends. I cook a lot and bake a ton. A lot of that butter went to experimenting to create a delicious chocolate cupcake. I just recently posted a chocolate cupcake  - just yesterday actually (the Almond Joy cupcakes) but I figured with all of that hard work in recipe testing I was going to get two recipes out of such a delicious chocolate cupcake =). Really you could frost the chocolate cupcakes with any frosting you wanted. You can use the fluffy vanilla buttercream I have posted,  the chocolate cream cheese frosting, the chocolate buttercream frosting, or the cookies and cream frosting. But this time around, I wanted this to be a wow factor cupcake. An indulgent, melt away with each chocolaty bite cupcake. These are basically chocolate velvet cupcakes crowned with the most luscious caramel frosting. Their texture is so soft and so tender, and they are perfectly moist. I hate dry cupcakes and I hate spongy cupcakes so most likely you will never find any of the two here (unless it’s angel food cake).

I tried different piping and frosting methods on these cupcakes. First I did the basic dome like frosting  by hand and smoothed it with an icing spatula. I decided it definitely was not fitting enough for these cupcakes, as I think these require a fancy decoration to showcase such an intensely delicious cupcake. The second time around I piped the frosting with the 2D tip (my favorite) and didn’t know what to do with the caramel. I drizzled it over the top and it just turned it into a sloppy looking mess. Finally my favorite method was to pipe the frosting on, then drizzle the caramel along the edges of the lacy frosting. It may seem a little time consuming so if you don’t care about the look then simply frost them how ever you like. A quicker method would be to use the tip that I used on the Salted Caramel Apple Cupcakes I posted then drizzle the caramel over the top. How ever you decorate them, please just be sure you try these cupcakes. You wont regret it. Enjoy!

Wanna bite?? Make them. Now =).

chocolate cupcakes with salted caramel frosting

Chocolate Cupcakes with Salted Caramel Frosting

Yield: 2 dozen

Chocolate Cupcakes with Salted Caramel Frosting

Ingredients

  • 2/3 cup cocoa powder
  • 1 tsp baking soda
  • 1 cup boiling water
  • 1/2 cup butter, melted
  • 1/3 cup vegetable or canola oil
  • 1 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup heavy cream
  • 1 3/4 cup all-purpose flour
  • 1 recipe Caramel Frosting, recipe follows
  • Salted Caramel Frosting
  • 1 cup salted butter, at room temperature
  • 4 cups powdered sugar
  • 3/4 cup Caramel Sauce, recipe follows (cooled completely)
  • 1 tsp vanilla extract
  • 1 tsp coarse sea salt, for sprinkling
  • Caramel Sauce
  • 1 1 /2 cups granulated sugar
  • 1/4 cup + 2 Tbsp water
  • 6 Tbsp salted butter
  • 1 cup heavy cream

Directions

  • Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
  • Divide batter among 24 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with caramel frosting, drizzle with room temperature caramel sauce (I poured the caramel sauce in a small Ziploc bag and cut a very small tip off end to drizzle) and sprinkle with coarse sea salt. Store in an airtight container.
  • For the salted caramel frosting:
  • In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
  • For the caramel sauce:
  • Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely and refrigerate.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/02/chocolate-cupcakes-with-salted-caramel-frosting/

81 comments

  • Averie @ Averie Cooks: Gorgeous job decorating them! I will be honest, the #1 reason my blog lacks for cupcakes is that you can’t not decorate them. And I hate dealing with piping bags! I am the worst (not to mention the wasted frosting on the sides…eeekk, I cringe and hate to waste frosting) But seriously they’re stunning. With photography that’s drop dead beautiful!

    And butter. I tell people I go thru 3 or 4 lbs a week and they’re like huh? Yes, I bake alot too :) February 4, 2013 at 10:10pm Reply

    • Jaclyn: Thanks so much Averie! I know what you mean, not a drop of frosting should ever go wasted =), just turn the bag inside out and lick it clean haha. I may have been guilty of such before. Ah and butter, isn’t it just grand. February 7, 2013 at 7:35pm Reply

  • Kari@Loaves n Dishes: I’m trying with all my might not to lick the icing from my screen. De- vine! February 5, 2013 at 8:47am Reply

  • Michele: These are amazing! I LOVE all the butter! Made my day! February 5, 2013 at 12:34pm Reply

    • Jaclyn: Thanks Michele =)! February 5, 2013 at 10:56pm Reply

  • Chung-Ah | Damn Delicious: Wow, this looks so decadent! I really need to surprise the boyfriend with these. He’s not much of a cupcake eater but I’m sure he will devour this no problem! February 5, 2013 at 12:38pm Reply

    • Jaclyn: Thanks Chung-Ah! I hope you do make them for him – I think he may just really love them =). February 5, 2013 at 10:57pm Reply

  • Denny Felizzi: Alrightty then!!!!

    I just signed up for email updates yesterday,and look what’s in my in box today.

    That’s what i’m talking about!! :-D

    You’re the best. February 5, 2013 at 3:08pm Reply

    • Jaclyn: So glad you’re getting the e-mails from Cooking Classy, and even more glad you are liking what you get =). Thanks for your comment Denny! I hope you continue to enjoy what you find here! February 5, 2013 at 10:59pm Reply

  • Melanie: Wowzers jaclyn–these look fantastic!! YUM! By the way…I got the light you recommended and i LOVE IT!! Thank you so much!! February 5, 2013 at 8:02pm Reply

    • Jaclyn: Thanks Melanie and I’m so glad you love it! It makes a big difference I think on those dark days outside. Have a great weekend =)! Thanks for stopping by to leave a comment. February 8, 2013 at 5:10pm Reply

  • Kristy @ Sweet Treats & More: These just look Heavenly!! February 5, 2013 at 11:51pm Reply

  • Saskia: Wow,, this cupcake looks so elegant. I will try this for my brother’s marriage proposal. Jaclyn, may I know what the type of spuit u use for the frosting? They swirl beautifully. Thanks. February 6, 2013 at 1:29am Reply

    • Jaclyn: Thanks Saskia! I used the Wilton 2D tip for the frosting. February 7, 2013 at 7:52pm Reply

  • Ramona: Wow… that is one beautiful cupcake! I love the new frosting method… looks like ruffles. Well done. :) February 6, 2013 at 6:32pm Reply

    • Jaclyn: Thanks so much Ramona! February 7, 2013 at 7:47pm Reply

  • katie: Oh my… this looks to die for!!! February 7, 2013 at 5:14am Reply

  • Things I like Thursday | Crazy Jamie's Blog: [...] here you go! A pretty cupcake! I LOVE Cupcakes! Chocolate Cupcakes with Salted Caramel Frosting [...] February 7, 2013 at 1:50pm Reply

  • Rachel @ Bakerita: I’m making my best friend a birthday cake and I needed a recipe for salted caramel buttercream to go on the chocolate cake…found it! This looks sooo good! February 7, 2013 at 7:03pm Reply

  • Angela @ Another Bite Please: These photos are amazing…that top picture I just want to grab the cupcake right off the screen! I buy my butter in bulk…as in a case at a time. I just hate running out and lasts a long time so hey why not :-) February 7, 2013 at 8:17pm Reply

  • Catherine: Thank you for such a great recipe! I was hankering for a caramel frosted cake for a large group of dinner guests (being 8.5 months pregnant didn’t help), and this post popped right on time!
    So I only used the frosting and the caramel sauce (I will of course keep the cupcake recipe in mind for the next time I make treats), but they were amazing even on my white cake and received rave reviews from our guests! Thank you for making me look good. :) February 9, 2013 at 8:15am Reply

    • Jaclyn: That’s great to hear Catherine! Thanks so much for your comment, it does sound delicious with white cake as well =). February 10, 2013 at 10:32am Reply

  • Liz: Can you use a regular hand mixer for the caramel frosting? I don’t have a stand mixer (yet). February 12, 2013 at 6:48pm Reply

    • Jaclyn: Liz – Yes that would work fine. I hope you love them! February 12, 2013 at 11:18pm Reply

  • Katie: I tried making these last week to bring to some friends, and they were SO. GOOD. The frosting is especially amazing; thanks for sharing this recipe! February 15, 2013 at 8:59am Reply

    • Jaclyn: I’m so glad you enjoyed these Katie and that’s so nice of you to take them to friends – lucky friends you have =). Thanks so much for your comment! February 15, 2013 at 10:48am Reply

  • Flavor Friday: Try something new this weekend | South Jersey Cupcake: [...] Salted Caramel craze has taken the nation by a storm and it’s showing in the cupcake world. Cooking Classy debuted their version of the sweet/salty combination and if it tastes anything like the picture [...] February 15, 2013 at 1:00pm Reply

  • Chocolate Cupcakes with Salted Caramel Frosting: [...] via Cooking Classy [...] February 16, 2013 at 7:10am Reply

  • Lora: Just made your cupcakes and icing! They smell and look to die for… and I’ve already sampled the icing :) I was nervous about the caramel sauce but it turned out great. I made them for a friend’s baby shower tomorrow afternoon. I would like to wait to ice the cupcakes until just before the shower. How should I store the icing – just tightly covered on the counter? Thanks! February 16, 2013 at 11:13am Reply

    • Jaclyn: Lora – okay so I most often store my buttercream in an airtight container in the fridge if I’m not using it that day and then let it come to room temp and re-whip it a bit until it’s fluffy again when ready to use it. I wanted to see if that was just me so I checked around and found they also did it here:
      https://www.slice-heaven.com/store/show/SCIRecipe
      then also found this:
      http://www.ehow.com/how_8240553_store-buttercream-icing.html
      I not a trained professional so I just always go by the method I’ve felt works best from experience and I like how it stores in the fridge better. I hope that helps – oh and so sorry if this answer came too late! February 17, 2013 at 10:45pm Reply

  • Kailene: Would the caramel sauce be ok made with brown sugar instead of white? March 3, 2013 at 5:14pm Reply

  • sammy: Hi Jaclyn , I can’t wait to try this recipe. My son’s school is having a cake sale on Friday and I’m definitely trying these scrummies, just one question as I’m gonna make them, pipe the icing at night shall I put them in the fridge or just on the counter until next morning?? Thanks a lot and keep inspiring :) March 11, 2013 at 2:39pm Reply

    • Jaclyn: I’d recommend frosting them the following day or if you do decided to frost them the day before I’d store them in the fridge in an airtight container then bring them to room temp before serving. Sorry this comment is so delayed I’ve been on vacation. March 19, 2013 at 3:57pm Reply

  • Mary: I’m curious about the consistency of the frosting. Should it be soft frosting-like or should it be firmer?

    Thanks. March 31, 2013 at 8:47pm Reply

    • Jaclyn: Mary – It should be soft. Hope you like it if you try it! April 2, 2013 at 6:46pm Reply

      • Mary: Thanks. I am trying to find a recipe that has more firmness to it (not too runny)… any suggestions? April 2, 2013 at 6:55pm Reply

        • Jaclyn: I would say just to use less caramel to achieve the desired firmness, hope that helps! April 2, 2013 at 7:43pm Reply

  • aimee: I made these for a baby shower this weekend and they were heaven! I’m not a huge chocolate fan in general, but these turned me into one. dense and moist….so good! The frosting was to die for. This will forever be my go to chocolate cupcake recipe.

    Thank you for posting! April 10, 2013 at 1:57pm Reply

    • Jaclyn: I am glad you enjoyed them! Thanks for the comment! April 13, 2013 at 6:02pm Reply

  • Catherine: This recipe was amazing, the frosting was to die for! Yummy!! Thanks so much May 4, 2013 at 11:03am Reply

    • Jaclyn: I’m so glad you thought so Catherine :) thanks for your comment and you’re very welcome! May 11, 2013 at 10:57pm Reply

  • emily: that looks amazing!! im going to try this tomorrow, did you use muffin pan to make them hold in shapes? because mine were always fell apart and came out not evenly May 10, 2013 at 4:25am Reply

    • Jaclyn: Yes they need a muffin pan and line the muffin pan with paper muffin liners. Hope you love them! May 11, 2013 at 8:24pm Reply

  • Danielle: I love the look of the frosting. Could you tell me what tip you used? May 19, 2013 at 2:27am Reply

    • Jaclyn: I used the wilton 2D its one of my favorites. May 19, 2013 at 8:15pm Reply

  • Alexandra @ Confessions of a Bright-Eyed Baker: Gorgeous cupcakes!! I’m totally in love with salted caramel, and chocolate cupcakes are my favorite, so these are like something from my dreams. :) Sometimes I feel the same way about the butter in my house… I know I’m not eating it all myself but I still cringe when I realize how quickly it’s going! May 28, 2013 at 12:05pm Reply

    • Jaclyn: Thanks Alexandra! Yes the butter problem… But I just can’t live without :). May 29, 2013 at 10:11am Reply

  • Jun Omar: Hi! Juz wondering if I could substitute the heavy cream with whipping cream cos I couldn’t find any heavy cream at my place. :( June 19, 2013 at 5:43pm Reply

    • Jaclyn: Yes that would be fine. I hope you love these! June 19, 2013 at 7:44pm Reply

  • Jun Omar: Thks alot! Can’t wait to give it a try! :D June 20, 2013 at 12:24am Reply

  • Georgia: These cupcakes look amazing, like the ones you would get at a high-class restaurant. I would love to make these on Friday when my in-laws come to visit but I’m afraid that they might be too salty. Is the saltiness overpowering? Can I use a 1/2 C of salted butter and 1/2 C of sweet butter to cut down on the saltiness? I just don’t want them to be too salty :( August 5, 2013 at 3:28pm Reply

    • Jaclyn: I don’t find the saltiness overpowering but everyone has a different taste so you could definitely cut back and use half of each. I hope you and your in-laws love them Georgia! August 11, 2013 at 7:09pm Reply

  • Jo: tried these last week and they are just perfect. i love the texture and taste of the cupcake, has to be on of the best chocolate cupcakes i’ve tried. the frosting was so yummy and the caramel, don’t even have words to describe that! a winner in my books! August 9, 2013 at 3:40am Reply

    • Jaclyn: That is so great to hear Jo! I’m so happy you thought they were perfect :)! Thanks so much for leaving a comment! August 14, 2013 at 8:33pm Reply

  • Monica: Hi. I am planning on making this frosting but have 2 questions: do I let the caramel sauce cool completely before adding it into the frosting, or chill it…or what method works best? Also, I plan to make them tomorrow afternoon for a contest at the office the next morning–can I frost them and leave in tray with a lid, overnight? Will they be ok? Oh, and I am making mini-cupcakes. Thanks! August 18, 2013 at 7:11pm Reply

    • Jaclyn: I think for the caramel sauce either chilled or at room temperature is best. Frosting them the night before should be fine, I’d wait to drizzle caramel over the tops though until the next day. I hope everyone loves them and I hope you win :)! August 22, 2013 at 12:54pm Reply

  • Keryn @ walking on travels: OK, so I am NO domestic goddess. As you may have guessed I hone my skills towards travel more than my cooking, but oh man is this frosting good. I had to make the caramel a little differently since my first batch didn’t work, but the frosting really made my 4 year old’s cupcakes. Yes, I make chocolate caramel cupcakes for my 4 year old. He was in heaven. Thanks for making me look so good in front of my awesome baking mom friends :-) August 24, 2013 at 7:49pm Reply

    • Jaclyn: I’m so glad they were enjoyed Keryn :)! Now I want to go make some of this frosting again just to eat a few spoonfuls! September 1, 2013 at 12:48pm Reply

  • Tara: I will NEVER use any other chocolate cake recipe again. I bake a lot, and this is the most incredible chocolate cake I’ve ever produced. I used coffee instead of water because I find that the coffee makes for a richer, more complex chocolate flavor, and also I didn’t use my kitchenaid, since I find that using an electric mixer for cake batter tends to lead to over mixing, thus producing tough, dry cakes. I used a wire whisk and some light elbow grease instead :) This cake is somehow moist and dense, and light and fluffy all at once. Amazing!! Thank you so much! September 14, 2013 at 12:56am Reply

    • Jaclyn: I’m so happy to hear that Tara! So glad you liked them! Thanks for your comment! September 14, 2013 at 7:10am Reply

  • jo: do these cupcake freeze? September 30, 2013 at 4:50am Reply

    • Jaclyn: Yes they could, I never prefer to freeze most baked goods like cake but I’d imagine they’d freeze fine. October 1, 2013 at 5:04pm Reply

  • The Great Cupcake Adventure | Lemony Fresh: […] time to make the frosting, which to me was the most labor intensive part.  I pretty much followed this recipe for the frosting.  Confession: I usually don’t even LIKE frosting.  I’m the one who […] October 14, 2013 at 8:45am Reply

  • ashti: These cupcakes look divine…i feel like baking right now :D November 2, 2013 at 4:22am Reply

  • Stephanie Sorensen: I am dying to make these, but I was wondering what tempature to set the oven to?? It says put thrm in a pre-heated oven, but it doesnt mention what tempature?!:) Cant wait to make them, they look heavenly! November 6, 2013 at 7:41am Reply

    • Jaclyn: It’s at the very beginning of the directions – 350 :). I hope you love them! November 7, 2013 at 7:15pm Reply

  • mays: Jaclyn , can I use the recipe for the caramel sauce to make salted caramel fudge?? if not do you have a recipe that I can use?? I’ll be grateful if you do …thanks a lot November 6, 2013 at 12:43pm Reply

    • Jaclyn: If the recipe calls for caramel sauce then I’d imagine this would work fine, I don’t have a salted caramel fudge recipe though but I’d love one :). November 16, 2013 at 9:26pm Reply

  • louise: Can I use Caramel syrup and add sea salt to this instead of making a homemade caramel sauce? December 1, 2013 at 7:35pm Reply

    • Jaclyn: I wouldn’t use caramel syrup as I believe the kind from the store has a thinner consistency. A store bought caramel sauce would work though. December 7, 2013 at 9:59pm Reply

  • Andrea: I tried out this recipe today, and it was absolutely delicious! The chocolate cupcakes were moist, the frosting was creamy and fluffy, and the caramel turned out great (which is saying something since I’ve ruined many a caramel before). I will definitely be making these again! :) April 2, 2014 at 2:55pm Reply

    • Jaclyn: I’m so happy to hear you liked these Andrea and will make them again! Thanks so much for your feedback! April 10, 2014 at 8:40pm Reply

  • Chocolate Cupcakes with Peppermint Meringue Frosting | Food, Fun, etc.: […] used the same cupcake recipe as I did in the last post I […] April 11, 2014 at 6:02pm Reply

  • Izzy: All of your cupcakes look delicious, but how do you make you icing and swirls look so good? May 21, 2014 at 2:47pm Reply

    • Jaclyn: I just pretend to know what I’m doing :). I just bake a lot of cupcakes I guess and obsessive about they way they look. June 22, 2014 at 10:34pm Reply

  • Sandy: This is the second time I made these and they are a hit. This time I needed a few more than 24, so using a medium size cookie scooper, I placed one scoop into 30 reg size cupcake papers, then added a small cookie scoop and refilled the papers, making 30 reg size cupcakes. I baked at 350 for exactly 14 minutes, no longer! Very moist and great!!! June 4, 2014 at 7:19am Reply

    • Jaclyn: Thanks for the tips Sandy! I’m glad you liked the recipe! June 4, 2014 at 9:25am Reply

  • Lindsey: Hi! I’ve never made a cupcake from scratch before and I was confused on the 2 large eggs and 2 large yolks part of the recipe. Does it need 2 eggs with yolk and then 2 more yolks? Thanks! June 19, 2014 at 5:18am Reply

    • Jaclyn: Yes you add the 2 whole eggs plus 2 yolks. It gives the cake a softer texture as the extra yolks adds more emulsifiers plus it allows to add more fats in a recipe (what the baking books say that I’ve read anyway). I hope you try these and love them Lindsey! June 19, 2014 at 9:22am Reply

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