Double Chocolate Cupcakes with Salted Caramel Frosting. 

In the season of pumpkin spice everything I thought I would kick off the season with a nice rich chocolatey dessert. These cupcakes are decadent and moist and fluffy and cakey and just plain amazing! I made them earlier this year with sort of a spring theme, but I figured they would be a perfect fall treat!

I took some to work today to share with my awesome team and they got rave reviews! Yay!

Makes 24 cupcakes

Ingredients:

  • 1 Box Devils Food Cake Mix
  • 1 Package Jello Instant Chocolate Pudding
  • 1 Cup Sour Cream
  • 4 Eggs
  • 1/2 Cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1/2 Cup Milk
  • 6 oz Chocolate Chips

Frosting:

  • 1 Cup Butter, room temperature
  • 1 tsp Vanilla Extract
  • 1 Cup Caramel Melts
  • 2 Tbsp Heavy Cream
  • 3 1/2 Cups Powdered Sugar
  • 1/2 tsp table salt
  • 1 Tbsp Coarse Salt

To make Cupcakes:

Preheat oven to 350 degrees.

To make the cupcakes add the cake mix and pudding into a stand mixer and mix on low. Add oil and eggs. Mix well. Add milk, vanilla and sour cream. Mix well for 2 minutes scraping down the sides of the bowl. Mix in the chocolate chips. It’s very important to make sure that the sides of the bowl are scraped down because if the batter isn’t evenly mixed your cupcakes will have inconsistent texture and bake.

Line cupcake pan with cupcake papers. Fill each cup about 2/3 full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Let cool completely before frosting.

To make Frosting:

In a stand mixer beat the butter until smooth. Add 1 cup powdered sugar and vanilla. Mix completely. In a microwave safe bowl melt the caramel with the cream in 30 second increments stirring in between each round until completely melted. Slowly add caramel with the mixer on low. Add table salt. Slowly add the rest of the powdered sugar until you have a light and fluffy frosting. I had to put my frosting in the fridge for just 5 minutes to get the right texture. Pipe frosting onto the cooled cupcakes. Sprinkle coarse sea salt on top of each cupcake.

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