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Salted Caramel Frosting on the Best Chocolate Cupcakes Ever
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
 

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!

Course: Dessert
Author: Julia Robarts
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

  1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tins, or line with cupcake liners.


  2. Sift all dry ingredients (flour through instant coffee) into a large mixing bowl. 

  3. 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. 
  4. 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.

  5. 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
  1. Over medium heat, melt the butter in a small saucepan.  Add brown sugar and heavy cream, stirring constantly until sugar is dissolved. Add salt. 
  2. 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). 
  3. 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!