• Ingredients
  • Chocolate Cupcakes:
  • unsweetened cocoa 1/2 cup
  • hot water 1 cup
  • buttermilk 1 cup
  • sugar 2 cups
  • eggs 2
  • vegetable oil 1/2 cup
  • vanilla 1 1/2 tsp.
  • flour 2 1/2 cups
  • baking powder 2 tsp.
  • baking soda 1 tsp.
  • salt 1/2 tsp.
  • heavy cream 1/2 cup
  • Caramel (for frosting):
  • butter 1/2 cup
  • sugar 1 cup
  • dark brown sugar 1 cup
  • light corn syrup 1 cup
  • sweetened condensed milk 14-oz. can
  • Pinch salt
  • vanilla extract 2 tsp.
  • Buttercream:
  • butter, softened 1/2 cup
  • Dash salt
  • powdered sugar 3 cups
  • heavy cream, if needed 1/4 cup
  • Garnish:
  • Pirouline cookies, dark chocolate or hazelnut
  • Caramel drizzle
mm Jane Winspear Published 35 recipes

  • Information
  • Duration 1 hour
  • Intended for 24
  • Difficulty level Easy
  • Prepares in 6 steps
  • Ingredients 25

Steps to Complete

Step 1

21 minutes
Prepare caramel for frosting: In a large saucepan, melt butter over medium heat. Stir in sugars, corn syrup, and condensed milk. Bring to a light simmer. Let sit for 3 minutes. Stir and let sit another 3 minutes. Continue process until caramel has been on stovetop for 15 minutes total. Whisk in vanilla extract. Set aside to cool. This will make a lot of caramel. Half a cup will be used in frosting, and a small amount as garnish in the end. Remaining caramel can be stored in fridge in covered container and microwaved for later use as a dip or drizzle.

Step 2

While caramel is cooling, prepare cupcakes: Preheat oven to 350-degrees. In a large bowl, combine cocoa and hot water. Whisk until completely dissolved. Add the buttermilk, cooling the mixture down, then add sugar and whisk until all is combined.

Step 3

Next add the eggs, one at a time, whisking after each addition. Stir in the oil and vanilla. Add the baking powder, baking soda, and salt

Step 4

18-22 minutes
Stir in the flour, whisking just until you no longer see any clumps. Stir in heavy cream. Pour into a lined cupcake tin, filling each cup about 3/4 full. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes before removing to a wire rack to cool completely.

Step 5

8 minutes.
While cupcakes are baking, prepare frosting: Beat butter and salt together until light and fluffy, about 5 minutes. Reduce speed to low and add powdered sugar, 1 cup at a time, beating well after each addition. Beat in heavy cream. Add 1/2 cup cooled caramel (should no longer be hot, but still warm enough to pour scoop into frosting) and beat until completely mixed and fluffy, another 3 minutes.

Step 6

Transfer frosting to a piping bag. Pipe frosting onto each cupcake. Drizzle additional barely-warm caramel sauce over frosting and garnish by inserting a Pirouline cookie broken into two pieces. Makes 24 servings.

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