This is a classic chocolate cupcake recipe, because we all need the basics too. This one gets a twist from the caramel-flavored DeeBest chocolate. I served these with fruit dipped into the extra melted caramel-chocolate on the side (like those caramel chocolate-dipped gooseberries...yum).
Chocolate Caramel Cupcakes
Recipe By Victoria Dwek
- Cooking and Prep: 1 h 35 m
- Serves: 12
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Contains:
Ingredients (19)
Cupcakes (no mixer!)
Chocolate Caramel Frosting
Start Cooking
Prepare the Cupcakes
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Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners.
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In a large bowl, combine all dry ingredients. Add wet ingredients and mix to combine.
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Add batter to prepared pan. Bake 12 minutes for mini cupcakes; or 15–17 minutes for regular cupcakes, until tops are firm.
Prepare the Frosting
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In the bowl of an electric mixer, beat margarine and shortening until smooth and fluffy.
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Slowly add in sifted confectioners’ sugar and cocoa. Add vanilla, melted chocolate, and slowly add in milk, one tablespoon at a time, until frosting is desired consistency. You can add additional confectioners’ sugar or milk to thicken or thin the frosting as needed (thicker for piping, thinner for spreading).
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Pipe onto cooled cupcakes.
