Go big or go home.
True in life, and also true when it comes to dessert. Of course, I don’t mean ‘big’ as in “GET YOUR HANDS OFF THAT MONSTER PIECE, IT’S MINE!” What I do mean is this: Go real. Go fresh. Go decadent. When you crave a few bites of something with the richness of real butter, brown sugar, cream, and chocolate, really would an Oreo satisfy? Not flippin’ likely.
A dessert like this, the best chocolate cupcakes covered with salted caramel frosting, doesn’t come along every day. And that’s also why a dietitian like me can reconcile the idea of sharing this recipe with you. Let’s reveal these miniature mountains of heaven…
Start with the Best. Chocolate. Cake. Ever. A previously test-driven recipe so good it could easily stand alone. A touch of instant coffee in the batter really enhances the rich chocolate flavor without screaming “Coffee! There’s coffee in hereeeee!” There’s also a cup of sour milk. If you don’t have any, just add 1 teaspoon of vinegar to regular milk and let it sit for 5 minutes before mixing it in. Buttemilk would also work well.
Nex, morph the batter into adorable cupcakes and/or mini-cupcakes (I made both!). Cute cupcake cups don’t hurt 😉
Next, get your hands on the recipe for a redunkulously amazing salted caramel frosting and dream about eating it with your fingers slather it all over said cupcakes. That’s what I did a few weeks ago for Valentine’s Day. I left them arranged ever-so-nicely on the kitchen table for my family that morning before sneaking out very early for work.
Hm, it’s just occurring to me that the kitchen table is also the breakfast table. Did they eat them for breakfast?? {hands over ears} La la la la la la la la la! I DON’T WANT TO KNOW!
A few tips for the baker. This cake recipe, as it turns out, makes a LOT of cupcakes, even though it makes just one bundt cake. In total it made 18 regular cupcakes and 24 mini’s. If you don’t want to be overrun with chocolate cupcakes, feel free to halve this recipe. Or, make the whole batch, and freeze some of the unfrosted cupcakes for that last-minute “Mom? I have to bring something for the bake sale today” moment.
The frosting is so simple, just 5 ingredients, and if you have any extra, it will keep in the fridge for at least a week, and in the freezer for a few months. If you want to be really fancy, save a little of the caramel mixture (before beating in the sugar) and drizzle it over the top of the frosted cupcakes. Ooh la la. The frosting recipe make enough for 2 dozen cupcakes.
What are you waiting for? Create a special occasion and get to it 🙂
Salted Caramel Frosting on the Best Chocolate Cupcakes Ever
When you want a decadent dessert, go big, go fresh, go rich! These are the best chocolate cupcakes ever and we're serving them up with salted caramel frosting. Ooh!
Ingredients
Best Chocolate Cupcakes Ever
- 3 cups all purpose flour
- 2 cups sugar
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 1/2 tablespoons instant coffee
- 1 cup canola oil
- 1 cup sour milk or buttermilk
- 1 cup hot water
- 2 whole eggs lightly beaten
- 1 tablespoon vanilla extract
Salted Caramel Frosting
- 1/2 cup salted butter 1 stick
- 1 cup dark brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 2 1/2 cups confectioner's sugar sifted
Instructions
Best Chocolate Cupcakes Ever
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Preheat oven to 350 degrees Fahrenheit. Grease muffin tins, or line with cupcake liners.
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Sift all dry ingredients (flour through instant coffee) into a large mixing bowl.
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Add the remaining ingredients (oil through vanilla) and stir to combine. Either stir vigorously for 2 minutes with a large spoon, or beat with mixer on medium speed for 2 minutes.
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Fill each muffin cup 2/3 full. Bake at 350 degrees F for 22-24 minutes. Cupcakes are done when toothpick comes out clean. Cool in pans for a few minutes then remove to rack to finish cooling. If you are planning to frost them the following day, store in an airtight container to prevent drying.
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1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/4 tsp salt
2 1/2 cups powdered sugar, sifted
Salted Caramel Frosting
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Over medium heat, melt the butter in a small saucepan. Add brown sugar and heavy cream, stirring constantly until sugar is dissolved. Add salt.
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Continue to cook and stir over medium heat. Once it begins to bubble, cook for just 2 minutes more. Remove from heat and allow to cool for 10-15 minutes (stirring occasionally will help to release some heat).
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With an electric hand mixer, beat in powdered sugar 1/2 cup at a time, until you reach desired consistency. Adjust the sugar accordingly for a looser (less sugar) consistency, or a stiffer (more sugar) consistency. Frost cooled cupcakes and store in airtight container.
Recipe Notes
I hope you enjoy this cupcake recipe, which was given to me as a gift for my wedding! The frosting recipe is a sure-fire win from the amazing Sally over at Sally's Baking Addiction!
100% AGREED with Michelle. Despite a lifelong preference for savory over sweet (give me second helpings of casserole over a dessert any day) I had a hard time stopping at just one!
Awww! And, I didn’t peg you for a casserole girl. Must be a Midwestern thing?? 🙂
I’m sold! I’m hosting an event soon and need a dessert treat! Can’t wait to try them! Thanks, Julie!!
Wow!! Thanks 🙂
I can attest to the fact that these are AMAZINGGGGGGGG and I could have eaten 10 of them 🙂 Thanks Julie!!
Spoken like a true dietitian 🙂 Thanks, Michelle!!