These Chocolate Caramel Cupcakes are rich and sweet treats!
Course Dessert
Cuisine American
Keyword caramel, chocolate, cupcake
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 12
Calories 663kcal
Author Michelle
Ingredients
1cupall-purpose flour
¼cupcocoa powder
1tspbaking soda
½tspsalt
1cupsugar
1large egg
1tspvanilla extract
½cupvegetable oil
½cupbuttermilk
½cuphot water
For the chocolate buttercream:
2sticks buttersoftened
3tbspcocoa powder
4-6cupspowdered sugar
1-2tbspmilk
For the caramel drizzle:
1stick butter
1cupbrown sugartightly packed
½cupheavy cream
Instructions
To make the cupcakes:
Preheat your oven to 350 and line a muffin pan with muffin cups. Set pan aside.
Sift dry ingredients in a large bowl: flour, cocoa powder, baking soda, and salt.
In a stand mixer, mix sugar, egg, and vanilla until smooth. Add vegetable oil.
In small amounts, add dry ingredients and buttermilk alternatively into your wet ingredients.
Pour hot water into cupcake batter. Fill each section of your muffin pan halfway with cupcake batter. Bake for 12-15 min
Cool cupcakes on cooling rack.
To make the butter cream:
In a stand mixer, start mixing butter and powdered sugar. Slowly add milk and mix some more.
Once the butter cream starts to smoothen up, add cocoa powder. Add milk and/or powdered sugar if needed (if you want your butter cream to be more liquid and/or stiff).
To make the caramel:
In a small saucepan, melt butter on medium heat. Add brown sugar. Whisk until well-combined.
Remove caramel from heat and add heavy cream. Whisk until combined and thickens.
To assemble the cupcakes:
Using a piping bag, pipe chocolate buttercream generously on chocolate cupcakes. Drizzle with caramel and enjoy!