Chocolate Caramel Cupcakes
A moist, fluffy, chocolate cupcake with a sweet caramel buttercream frosting. What could be better?
Ingredients: Cupcakes (Makes 30- I suggest halving it) from Hershey’s.
2 cup granulated sugar
1 and 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs, room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 sticks unsalted butter, room temperature
5 cups powdered sugar, sifted
2 cups caramel bits, melted with 1 teaspoon milk
1/2 cup whole milk
1 teaspoon vanilla
Heat oven to 350°F. Line muffin cups with paper cups and lightly grease.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
Bake 22 to 25 minutes or until toothpick inserted into centers comes out clean. Cool completely before frosting.
Cream butter for 3-5 minutes or until very light and fluffy. Add powdered sugar and mix until slightly crumbly. Beat in melted caramel. When crumbly add milk and beat until smooth and creamy. Frost cupcakes.