Did you know I use to hate cake? Hated it. Birthdays would come around and I would say, "Cheesecake, brownies anyone?" I did not like cake at all. Well apparently that can change when you make these chocolate cupcakes. They are little bites of Chocolate. Caramel. Heaven. Chocolate and caramel, caramel and chocolate are like best friends! And yes these are from scratch and they are 110% worth all the effort.
Cupcakes:
½ C unsweetened cocoa (sifted)
1 C
hot water
1 C
buttermilk
2 C
sugar
2
eggs
½ C
vegetable oil
1 ½
tsp vanilla
2 ½
C flour
2 tsp
baking powder
1 tsp
baking soda
½
tsp salt
½ C
whipping cream
Salted
Caramel Buttercream Frosting:
¾
C softened butter
½
tsp sea salt
1
package dream whip (dry)
3 C
powdered sugar
½
C Mrs. Richardson's butterscotch caramel sauce
CHOCOLATE
CUPCAKES:
Add
the sifted cocoa powder to a bowl and pour in the cup of hot water.
Whisk until completely dissolved. Next add the buttermilk and sugar to the
mixture and whisk until incorporated. Add the
eggs, oil and vanilla and mix again.
In
a small bowl, stir flour, baking powder, baking soda and salt. Mix
this into the wet mixture until you no longer see any lumps. Stir in
heavy cream until mixed in.
¼
C will fill a cupcake, pour into cupcake tins and bake at 350
degrees F for 17 minutes or until done. Let cool and chill in fridge
for at least 30 minutes.
FROSTING:
Beat
butter and salt together until lightened and fluffy. Reduce speed to
low and add dry Dream Whip until combined. Next beat in powdered
sugar. Mix until thoroughly combined. Scrape down the side of the
bowl. Warm caramel slightly in microwave (40 secs) so you're able to
pour it, but not be runny and add the caramel. Beat on medium high
speed until light and airy, and completely mixed. Mixture should be
ready to use without refrigeration. If your caramel was too hot when
added, it will cause your icing to be runny. If this happens
refrigerate for 15-20 minutes. Once cupcakes have cooled, frost onto
cupcakes.
Adapted from: Chef in Training
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