A moist chocolate cupcake is topped with a caramel salted buttercream and drizzled with caramel, making these Chocolate Cupcakes with Caramel Salted Buttercream a dream dessert come true!
INGREDIENTS
CHOCOLATE CUPCAKES
- 1/2 cup (1 stick or 113g) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 2 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup (42g) cocoa powder, unsweetened
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
CARAMEL SAUCE
- 1 bag (11 ounces) caramel bits
- 1/4 cup (1/2 stick or 57g) butter
- 1 tablespoon milk
SALTED CARAMEL BUTTERCREAM
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
- 4 cups (500g) confectioners sugar, sifted
- 1 teaspoon salt
- 1/2 cup caramel sauce
- 1 tablespoon whole milk, as needed
INSTRUCTIONS
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