Okay, so who among us is not hooked on the Salted Caramel kick? There is Salted Caramel flavored frosting, coffee drinks, alcohol drinks, chocolates and so much more. I found an amazing recipe on the website Table for Two for Salted Caramel Chocolate Cupcakes that is to die for! I made them last night and thought I would share the recipe with you.
I ran to the grocery store and Van de Walle’s Candies after work and picked up all the supplies for these delightful little morsels. Little did i know how amazing these would be!
Ingredients for the cake, because of course you can’t use just a cake mix!
1 box chocolate cake mix
1 package of Jello Chocolate INSTANT pudding
1 cup sour cream
1 cup vegitable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
You can add 1 1/2 cups of mini chocolate chips if you would like… but they certainly are not needed. I did not put them in my cup cakes. Preheat oven to 350 degrees, divide batter out into your cupcake papers and bake for 18-22 minutes. I did all my baking while I worked out on the treadmill! 🙂 15 minutes on, couple minutes off while pulling them out and filling up more cupcakes and then back on the treadmill!
Now for the amazing, absolutely spectacular Salted Caramel buttercream frosting! I went to our local Candy store and purchased fresh caramels for this!
Ingredients for frosting:
15-20 caramel candies (make sure you unwrap them….melting them with papers on might not taste to good)
3-4 tsp heavy whipping cream
2 sticks unsalted butter at room temperature
1 1/2 tsp kosher salt (divide into 2)
4 cups powder sugar
Now this is a bit more intricate than baking the cupcakes, so no treadmill this time.
Place your heavy whipping cream,1/2 of the kosher salt and caramel into a small sauce pan, melting caramels over a medium heat. You will need to stir periodically so that it does not burn on the bottom.
While this is melting, place your butter and the remaining salt into a bowl and mix until creamed. I used a hand held mixer but if you have a hands free one, even better for this project!
Once your butter has been creamed add 2 cups of powdered sugar, mix until completely mixed together.
Once your caramel has melted completely, slowly drizzle in the caramel while the mixer is on low (this is why a hands free mixer is helpful). If Caramel hardens as pouring put back on heat just enough to be able to pour into bowl with easy.
When Caramel and first part of powdered sugar and butter is mixed, add the additional 2 cups of powdered sugar.
The one main thing I learned was to make sure when you frosting your cupcakes, both the cupcakes AND frosting need to be cool, otherwise, no matter how pretty you make the frosting on top, it is just going to turn into a nice tan blob! 😦 I even used a piping bag to make the frosting all pretty and fancy for y’all, but failed miserably because the frosting was still slightly warm. While it doesn’t hurt the taste of the cupcakes, the presentation doesn’t look as great as these babies taste!
I hope y’all enjoy this recipe as much as we LOVED eating them! They are truly worth the time to make!