I’ve been on a bit of a salted caramel kick lately. And by a bit, I mean I have been making several batches of it and eating spoonfuls right out of the jar. In an effort to break my addiction, I used up some of the caramel sauce to make the buttercream that frosts these cupcakes. Somehow, I’ve just taken the addiction to a new level.
The only thing better than salted caramel is combining it with a chocolate cupcake. And then topping it with more salted caramel. If you’re feeling adventurous, you could fill it with some more caramel sauce.
I used this recipe for salted caramel sauce. It makes more than you will need for a batch of the frosting, so feel free to be liberal with the drizzling.
I used the Cook’s Illustrated Dark Chocolate Cupcake recipe, and I think it’s my new favorite. Have you ever noticed that it’s hard to make chocolate cake taste really chocolatey? Well, this recipe has that rich, fudgy quality that most recipes don’t, and it doesn’t require much more effort than a boxed mix. I love delicious recipes that still allow me to be lazy!
Note: This recipe makes enough to pipe large swirls of frosting on your cupcakes. If you are spreading the frosting, you may want to make half of the original recipe.
Cupcake recipe adapted from Cook’s Illustrated via Tracy’s Culinary Adventures