Chocolate Salted Caramel Cupcakes

You didn’t think that I’d tease you with salted caramel sauce yesterday and not provide you with something deliciously evil to do with it, did you? As I mentioned when we talked about the sauce, I’ve had a lot of fun with salted caramel baked goods over the last year, and I have loved each and every one of them. Yet, there was something missing. One crucial recipe that I had yet to perfect. Salted Caramel Buttercream Frosting. After seeing (and trying) tons of salted caramel cupcakes at various cupcake shops, I kept meaning to make my own. How something like that gets pushed to the back burner, I’ll never know. You all have Michelle C. to thank for getting salted caramel cupcakes back to the front and center of my mind, where it absolutely needed to be. Michelle shared a photo of her brand new KitchenAid mixer that she received as a Mother’s Day gift on the BEB Facebook page. When I asked her the first thing she made, she said she was waiting to break it in with a salted caramel cupcake recipe, and was waiting to see one from me. I can’t have me be the only thing standing in the way of a woman and KitchenAid bliss, so I made it my business to catapult salted caramel cupcakes to the top of my “to do” list. Well, Michelle, I hope you love these cupcakes as much as I did, and that they make your inaugural KitchenAid baking experience fun and delicious!

When it comes to salted caramel cupcakes, there is certainly no shortage of variations. Salted caramel cupcakes with salted caramel frosting. Brown sugar cupcakes with salted caramel frosting. Vanilla cupcakes with salted caramel frosting. Chocolate cupcakes with salted caramel frosting. As you can tell, there was definitely one constant – salted caramel frosting. That was perfect, since I already knew, without a doubt, that my cupcakes would be adorned with salted caramel buttercream frosting. Now, what type of base to use?

I thought long and hard about it, and at first was leaning towards an all-salted caramel cupcake, but then stepped back from the ledge. I thought it might be a little overkill. Salted caramel is awesome, but I think the essence of it really shines when it’s used in combination with a contrasting flavor and texture. That’s what makes it such an amazing pairing with brownies, ice cream, and hot chocolate. At the end of the day, I couldn’t ignore my infatuation with all things salted caramel and chocolate. A chocolate cupcake it was!

While there isn’t any salted caramel used directly in the cupcake itself, there is one part of the process that creates a caramel-like flavor, which adds to the recipe as a whole. Instead of beating together the butter and sugar in the mixing bowl as most recipes would call for, the butter and sugar are cooked slowly in a saucepan until the butter is completely melted. The result is a little bit of a mix between a nutty, caramel flavor and smell, and that of browned butter. I wish I could have supplied you with a scratch and sniff here! That one little step adds volumes in terms of flavor and how well the chocolate cupcake complements the salted buttercream frosting.

So, there you have it. An incredibly moist, amazing chocolate cupcake with just a hint of caramel undertones, topped with a salted caramel cream cheese buttercream frosting. Drizzle a little extra salted caramel sauce on top and finish off with a pinch of flaky sea salt, and you have one seriously phenomenal cupcake.

One year ago: Peanut Butter Brownies
Two years ago: Guacamole

Chocolate Salted Caramel Cupcakes

Yield: 22 to 24 cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

For the Cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

For the Salted Caramel Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup salted caramel sauce
4 cups powdered sugar

To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

Directions:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it's not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel. (Note: I used an Ateco #864 decorating tip to frost these cupcakes.)

(Cupcake recipe adapted from Martha Stewart's Cupcakes; Frosting recipe adapted from Baked Bree)

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177 Responses to “Chocolate Salted Caramel Cupcakes”

Comment Pages 1 2
  1. Averie @ Averie Cooks on May 23, 2012 at 1:32 am

    caramel sauce, chocolate cupcakes, lots of frosting..count me in!

    Reply

  2. Jolene @ Yummy Inspirations on May 23, 2012 at 1:40 am

    Wow! These look too good to eat! They are like caramel works of art… though maybe a tiny sample would be in order!

    Reply

  3. Lissa (Bellenza) on May 23, 2012 at 2:30 am

    These look absolutely scrumptious!

    Reply

  4. Nancy @ CouponClippingCook on May 23, 2012 at 2:56 am

    I just love how cupcakes look with drizzled goodies on them and this caramel sauce is so perfect. wow, does this ever look good. I would eat the frosting off the top first thing.

    Reply

  5. Kristen on May 23, 2012 at 3:00 am

    Oh my goodness! I wish I had one of these to eat right now

    Reply

  6. Kathryn on May 23, 2012 at 4:42 am

    These are probably the best cupcakes I’ve ever seen.

    Reply

  7. Tanya Schroeder on May 23, 2012 at 6:18 am

    These are beautiful pictures! I’ve made salted caramel cupcakes only once, but after seeing these, I may have to try again!

    Reply

  8. Villy @ For the love of Feeding on May 23, 2012 at 7:08 am

    You put the salted caramel in good use! Beautiful!

    Reply

  9. Ellen @ The Baking Bluenoser on May 23, 2012 at 7:26 am

    This is a perfect way to use the caramel sauce! My mouth is watering, they look so good :)

    Reply

  10. Jennifer on May 23, 2012 at 7:29 am

    Can’t wait to test out this recipe, and soon!

    Reply

  11. Katrina on May 23, 2012 at 8:13 am

    Sweet goodness, YES!

    Reply

  12. Meghan @ After the Ivy League on May 23, 2012 at 8:55 am

    Salted caramel + chocolate rivals chocolate + peanut butter in my book. These look fantastic!

    Reply

  13. Paula on May 23, 2012 at 9:15 am

    Very envious that these are in your kitchen and not mine!

    Reply

  14. Catalina @ Cake with Love on May 23, 2012 at 9:22 am

    OMG these are the perfect cupcakes for memorial day!!! :)

    Reply

  15. Maria on May 23, 2012 at 9:27 am

    You need to stop with all of this salted caramel business! I am dying over here:)

    Reply

  16. Lauren on May 23, 2012 at 9:41 am

    HEAVEN!!

    Reply

  17. Emilie @ Emilie's Enjoyables on May 23, 2012 at 9:42 am

    I wish you could give us a scratch & sniff too!! Looks divine :)

    Reply

  18. Kristy on May 23, 2012 at 9:48 am

    These look delicious! Definitely a recipe to try out. :)

    Reply

  19. Jessica@AKitchenAddiction on May 23, 2012 at 10:33 am

    These are perfect! My mouth is watering!!

    Reply

  20. Jean (Lemons and Anchovies) on May 23, 2012 at 10:50 am

    This is the most enticing cupcake recipe I’ve seen in a very, very long time and it’s partly due to my love of salted caramel. I never even considered using it in frosting. I agree that it would be wonderful with a variety of cupcake flavors but who am I kidding? I’d eat this frosting on its own!

    Reply

  21. Ashley @ Wishes and Dishes on May 23, 2012 at 10:56 am

    I desperately want to eat one of these right now! They look yummy

    Reply

  22. Stephanie on May 23, 2012 at 11:44 am

    Oh wow, these look amazing…

    Reply

  23. Beth Cook on May 23, 2012 at 12:07 pm

    Really?? You couldn’t have made this back in October or November when bathing suit season is far off?

    thanks… ;)

    Reply

    • Michelle on May 23rd, 2012 at 2:08 pm

      Haha! The taste buds know no such thing as bathing suit season ;-)

      Reply

  24. Lauren at Keep It Sweet on May 23, 2012 at 12:19 pm

    These look like cupcake heaven!

    Reply

  25. Char James-Tanny on May 23, 2012 at 1:32 pm

    Oh my goodness…this looks so good!

    Think the frosting would work with red velvet cake? (After all, it is still a cream cheese frosting…)

    Reply

  26. Lynna on May 23, 2012 at 3:13 pm

    yay~ been looking for a good salted caramel cupcake for awhile since I had sprinkle`s one. even though this cupcake is not caramel cake, from reading your post, i feel like it`ll be close enough to satisfy my craving! :)

    Reply

  27. Dina on May 23, 2012 at 3:29 pm

    these look delish!

    Reply

  28. Suzi on May 23, 2012 at 4:20 pm

    These look fantastic and I really want to make that salted caramel sauce. Beautiful!

    Reply

  29. Lisa {Sweet 2 Eat Baking} on May 23, 2012 at 6:49 pm

    Heavenly chocolate salted caramel cupcakes, Michelle. I was so excited to see your recipe for the sauce yesterday that I’ve already planned on making salted caramel cupcakes with PB frosting drizzled with this sauce. I’m also intending on coring the cupcakes and having salted caramel inside. Yum!

    Reply

  30. Tracy {Pale Yellow} on May 23, 2012 at 9:49 pm

    Beautiful! What a great use for all that wonderful salted caramel!

    Reply

  31. Connie the Cookie Monster on May 23, 2012 at 10:44 pm

    i love anything and everything salted caramel!!

    Reply

  32. devoted4life on May 23, 2012 at 11:10 pm

    oh my goodness!!! those look amazing!

    Reply

  33. Michelle C. on May 23, 2012 at 11:51 pm

    THANK YOU, THANK YOU, THANK YOU!!!! I can’t wait to make these!!! I’ll post pics the second they’re frosted :-)

    Reply

  34. Mei-i @ gastronomic nomad on May 24, 2012 at 2:26 pm

    You are a girl after my own heart. I am loving the flood of recipes lately with salt, chocolate and caramel. YUMMMMM. I made a note for myself to pick up the Ateco #864 decorating tip since I made delicious cupcakes over the weekend, but frosting decorating turned out horrendous. I needed a larger tip for sure! Thanks!! You’ve been buzzed.

    Reply

  35. Vicki @ WITK on May 24, 2012 at 4:18 pm

    The amount of salted caramel in and on these should be illegal! :)

    Reply

  36. Evan Thomas on May 24, 2012 at 5:08 pm

    These are mouth-watering!

    Reply

  37. Christine on May 25, 2012 at 11:43 am

    they look & sound delish! Can’t wait to get back home for baking. Happy weekend!

    Reply

  38. Debra Kapellakis on May 26, 2012 at 12:06 pm

    drooling…

    Reply

  39. RisaG on May 26, 2012 at 11:38 pm

    Some of the prettiest cupcakes ever! I love the combination of sweet and salty and especially salted caramel. I am not big on cupcakes but I want to try these. They look so good. What a way to break in the Kitchenaid Mixer!

    Reply

  40. natasha@perfectpantry on May 27, 2012 at 7:51 pm

    Wow these look beautiful..hmm makes 24 to share or not to share..these would go down with no trouble. Salted caramel frosting is next on my reciepe to do list!

    Reply

  41. Lester @ CupcakeIdeasForYou on May 28, 2012 at 3:50 pm

    Great idea! Sweet caramel with a touch of salty flavor. It can neutralize too much sweetness on this cupcake.

    Reply

  42. Yolanda on May 28, 2012 at 5:16 pm

    Made these last night. They are fabulous! I could drown in the frosting. (swoon)Thanks for sharing the recipe.

    Reply

  43. Beth V. on May 30, 2012 at 11:19 am

    Hey Michelle!

    I’m making a fondant cake, and want to use this frosting. But I think that the cream cheese component will not be good since the cake will need to be unrefrigerated. Do you think I can make the frosting the same way, but without the cream cheese?

    Reply

    • Michelle on May 30th, 2012 at 11:33 am

      Hi Beth, You definitely can! Just replace the cream cheese in the recipe with an equal amount of butter.

      Reply

      • Beth V. on May 31st, 2012 at 5:38 pm

        So instead of 2 sticks of butter, use 4?

        Reply

  44. Rachel on June 3, 2012 at 12:41 am

    I just made these cupcakes. The salted caramel was easy to make – success on the first try without a thermometer. The cake recipe was easy to follow and rose beautifully, and the icing was amazing! My partner who does not like cake, really liked them!

    Reply

  45. kubaa434 on June 3, 2012 at 12:01 pm

    I want to taste it!

    Reply

  46. Tina on June 4, 2012 at 6:13 pm

    I made these for a party and they were a huge hit! The caramel sauce is divine! Thanks for sharing!!!

    Reply

  47. callum on June 5, 2012 at 4:54 pm

    does not make 22 to 24 cakes.

    Reply

  48. Amy on June 7, 2012 at 2:21 pm

    Hi Michelle! I’d love to turn these cupcakes into my birthday cake? Any tips Re baking time, etc. for using this recipe for a standard round layer cake? Thanks!

    Reply

    • Michelle on June 8th, 2012 at 10:29 am

      Hi Amy, You’ll need to increase the baking time; I would start checking around 30 minutes or so just to be sure you don’t overbake. I would probably lean toward 8″ cake pans, but if all you have is 9″ that will work too.

      Reply

  49. betty on June 10, 2012 at 4:25 pm

    I made the salted caramel chocolate cupcakes and i have to say the sauce and frosting were amazing. My cupcakes texture were a tad bit dry, i made exactly as outlined on your recipe. I’m wondering if the butter/sugar mixture temp had anything to do with it. In your recipe it says to let cook 4-5 mins, but the mixture was not cooled completely – should it be? I proceeded as recipe outlined. The flavor of the cupcakes, though, was outstanding, I used Penzey’s high fat dutch process cocoa and it was incredible depth of flavor.

    Reply

    • betty on June 10th, 2012 at 4:50 pm

      *cool (not cook) 4-5 minutes (typo)

      Reply

    • Michelle on June 10th, 2012 at 11:55 pm

      Hi Betty, Yes, you should let it go until it is completely cool. Depending on how hot your mixture got (this will vary from stove to stove), it could take less time or more time. I’m glad that you did enjoy the flavor of the cupcakes!

      Reply

      • betty on June 12th, 2012 at 1:00 am

        Thank you michelle, I’m going to make these again next week so I’ve taken note!

        Reply

  50. Cupcake Betty on June 10, 2012 at 5:44 pm

    oh my look at all that cupcake caramel drizzle, its baking time and time to put on some calories!

    Reply

  51. Jennifer on June 11, 2012 at 12:05 pm

    Seriously phenomenal cupcake indeed!.. by far my favorite chocolate cupcake recipe, even my friend who dislikes chocolate cake enjoyed these… as always thank you for the wonderful recipe Michelle.

    Reply

  52. Tabby on June 12, 2012 at 12:26 am

    Made the salted caramel sauce and made the buttercream frosting tonight and turned out great! I used my own chocolate cake recipe with a chocolate ganache filling! Perfect!

    Reply

  53. Michelle C. on June 16, 2012 at 1:02 am

    OK, so I finally had a chance to make these and they were TO DIE FOR!! It took two tries with the caramel sauce but it was well worth it! It came out fantastic!!! So good in fact that I think I ate 1/2 cup while baking :-/
    Everything came out great! I tried two variations though and may only make one change next time……
    1/4 of the cupcakes were done to the recipe specifics (delish)…..3/4 I used the smaller diameter Wilton frosting tip (big end) and took a chunk out of the cake middle. I filled the hole with the caramel and frosted as usual. I must say that the caramel filled ones were probably the best thing I’ve ever tasted!!! I think next time I MAY leave the cream cheese out of the frosting and add more butter…..we’ll see though.
    Thank you so much Michelle for this recipe!! It’s everything I wanted and more!

    Reply

  54. Jayme on June 19, 2012 at 2:12 pm

    Thank you so much for sharing this recipe! I have never made caramel and found the directions to be a big help. I didn’t have a candy thermometer but because of the detailed instructions managed to get it right! I also didn’t have a piping bag so I just used a plastic ziploc bag and cut the corner. They turned out perfect! These cupcakes are so delicious and everyone loved them. Thank you again!!

    Reply

  55. Lynda GS on June 30, 2012 at 8:41 am

    These cupcakes are absolutely delicious….tested this recipe for an upcoming work bake off…everyone loved the sweet salty chocolately flavors all together! I needed to make some adjustments after having trouble making the homemade caramel sauce…decided to try stirring in butterscotch pudding mix to taste (2T) with 1 tsp vanilla and 1 tsp Fleur de sel. I also thought the cupcake needed some richness added inside so I injected some thick chocolate salted caramel sauce I found at my local store…before frosting them and drizzling with slightly warmed caramel sauce and a dash or two of the Fleur de sel. Brought the remaining cupcakes to the salon with me to share and they were a huge hit with many requests for the recipe. Thank you for sharing this delicious recipe…I will be entering this cupcake in my work bake off and will let you know how we do!

    Reply

  56. Korri on June 30, 2012 at 6:53 pm

    Holy moly!!!! Where have these been all my life!!!
    I must say this is one of my all time favorite recipes. I will say that I had some trouble when caramelizing the sugar. More like LOTS of trouble. I used a non-stick pan and followed the recipe to a T. Well, I tried it 5 times to be accurate. The sugar was melting beautifully but would not deepen in color and of course, the more time I waited, it turned into a rock hard mess! This happened every time so Im sure you can imagine my frustration. I refused to waste the 10 bucks worth of heavy cream and vanilla beans. Thans heavens I dont have a live video blog. I did a good hours worth of youTube-ing and Google-ing and am convinced I did everything correctly. I went to my mother in-laws house to borrow a different pan and was practically in tears over this damn sugar issue. My husband decided to help and wouldnt you know…….it worked perfectly the first time!!!! He, however, did NOT follow the recipe and did not use the water. Just the sugar
    Sorry for making a short story a long one :)
    Love this site!!!! Its my ultimate fave!!!

    Reply

  57. Korri on June 30, 2012 at 6:55 pm

    Holy moly!!!! Where have these been all my life!!!
    I must say this is one of my all time favorite recipes. I will say that I had some trouble when caramelizing the sugar. More like LOTS of trouble. I used a non-stick pan and followed the recipe to a T. Well, I tried it 5 times to be accurate. The sugar was melting beautifully but would not deepen in color and of course, the more time I waited, it turned into a rock hard mess! This happened every time so Im sure you can imagine my frustration. I refused to waste the 10 bucks worth of heavy cream and vanilla beans. Thanks heavens I dont have a live video blog. I did a good hours worth of youTube-ing and Google-ing and am convinced I did everything correctly. I went to my mother in-laws house to borrow a different pan and was practically in tears over this damn sugar issue. My husband decided to help and wouldnt you know…….it worked perfectly the first time!!!! He, however, did NOT follow the recipe and did not use the water. Just the sugar
    Sorry for making a short story a long one :)
    Love this site!!!! Its my ultimate fave!!!

    Reply

  58. Bre de with on July 6, 2012 at 3:23 pm

    Hi! I am hoping to make this into a cake but I only have a 9 X13 cake pan. What would you recommend I do to the recipe?!

    Reply

    • Michelle on July 21st, 2012 at 1:51 pm

      You can use the recipe as-is, but will need to increase the baking time slightly. I would just check it every few minutes until it is done, so you don’t overbake it.

      Reply

  59. Jocelyn on July 8, 2012 at 12:14 am

    Hi B.E.B,

    Quick question…what do you think is the difference between these cupcakes and your other chocolate cupcakes that incorporate cocoa and semi-sweet chocolate?

    Thanks for your posts.
    Jocelyn

    Reply

    • Michelle on July 24th, 2012 at 11:41 am

      Hi Jocelyn, Because you cook the butter a little here, they have a little bit more of a browned butter/caramel flavor; the others have more of a pure chocolate flavor.

      Reply

  60. Teri on July 18, 2012 at 7:00 am

    Hi,
    These cupcakes are great! I love the deep chocolate flavor. I was just wondering if you have ever doubled this recipe and how it worked out. I noticed that it is already larger in volume than your other cupcake recipes.
    Thanks

    Reply

    • Michelle on July 28th, 2012 at 3:30 pm

      Hi Teri, I have never double the recipe; if you do so, let me know how it turns out!

      Reply

  61. tammi on July 18, 2012 at 4:43 pm

    Hi Michelle! I have been having so much fun browsing through your recipes! Thank you for all of your inspiration! Quick question about eggs in general – should they be added cold or at room temperature? Thank you!!!!

    Reply

    • Michelle on July 28th, 2012 at 3:28 pm

      Hi Tammi, Unless stated otherwise, room temperature is always best. You can put them in a bowl of lukewarm water for 5 to 10 minutes and you’ll be good to go!

      Reply

  62. Beth on July 31, 2012 at 10:19 am

    When you say 3/4 c. sour cream for the cupcakes is that the solid form of sour cream or SOURED cream (liquid)? Can’t wait to try this out this wknd!
    Thanks!

    Reply

    • Michelle on August 3rd, 2012 at 11:56 am

      Hi Beth, Sour cream in “solid” form – you know, the typical topping for baked potatoes, etc. Definitely not any sort of liquid cream.

      Reply

      • Beth on August 3rd, 2012 at 12:04 pm

        Wonderful – thanks for your prompt reply!

        Reply

  63. Melissa on August 11, 2012 at 3:56 pm

    Just finished making these for a party tonight and I think I am in love! My new favorite! I cannot believe how delicious they turned out. They’ll be the hit of the party!

    Reply

  64. Michelle on August 15, 2012 at 1:41 am

    I halved the frosting recipe as I wanted to pipe only 12 cupcakes. The frosting turned out too soft to pipe, almost runny. 1) Could it be I left the cream cheese on my countertop too long to come to room temp? When I beat the butter and cc, it was very lumpy, so I beat it for long time after I added the caramel. 2) could it be I over beat the frosting that caused it to be runny? I only used 1.5 cups of icing sugar which already made the frosting sweet, so can’t imagine if I were to use 4 cups of it. Please advice as I would really like to try this frosting again! Thanks

    Reply

  65. Michelle on August 15, 2012 at 1:48 am

    Sorry, I used even less icing sugar than that since I only made a small batch of the frosting. In fact I only used 3/4 cups icing sugar which was still sweet.. :-p

    Reply

    • Michelle on August 18th, 2012 at 4:05 pm

      Hi Michelle, The icing was definitely runny because you used less than a quarter of the sugar called for in the recipe. The sugar thickens the frosting and gives it a sturdy texture, so that it can be spread, piped, etc. If you want to use less sugar, you need to decrease the other ingredients by the same amount in order to achieve the proper texture.

      Reply

  66. Bella on August 22, 2012 at 11:19 pm

    These are amazing! They have just the perfect sweetness and chocolatiness to them, and making the salted caramel sauce from scratch is worth all the way. Mine was a little runny, but it meant it nestled neatly in the grooves of the frosting which was a bonus :) I’m thinking to infuse some rosemary with the caramel sauce next time and just use it over plain vanilla icecream….have you ever tried any other flavour-infusions with the caramel sauce?

    Reply

    • Michelle on September 27th, 2012 at 12:07 pm

      Hi Bella, I haven’t played around with any flavor infusions yet, but I love your ideas!

      Reply

  67. Dany on August 27, 2012 at 11:22 am

    I made these for a wedding party and they turned out absolutely incredible. I did have to try making the salted caramel twice as the first time, although I waited for a candy thermometer to read 350 degrees, it burned! well worth the effort though

    Reply

  68. susan on September 8, 2012 at 9:02 pm

    I have not made too many cupcakes in my baking career..would rather bake a cake and frost it…UNTIL now! made this recipe today and they turned out sooo nice! Everything came out the way it should have which made it fun and easy to do! Love your site…keep it up!

    Reply

  69. Koko Brown on October 14, 2012 at 2:56 pm

    your blog is just beautiful!

    I was searching for a strawberry ganache to make for my white chocolate cupcakes and found your website.

    Can I convert the cups measurements into UK measurements and still get the same results?

    x

    Reply

  70. Me And My Sweets on October 21, 2012 at 11:48 am

    Hi,
    I posted your cupcake on my blog with a link back to your lovely blog. I hope you don’t mind and maybe would like to become a new and happy follower:-)

    Cheers!

    Reply

  71. Leah on October 29, 2012 at 6:35 pm

    Super exited to try this one too! I have to make cupcakes, so I’m making your vanilka cupcake with vanilla frosting one, the lemon curd one with limoncello and lastly…these beauties.

    Reply

  72. Andrea on November 11, 2012 at 10:31 am

    Dangerously delicious is how my husband described them. I asked him if he would likes cupcake with his salted caramel sauce, as they are completely smothered!! I wanted tow make your red velvet cupcakes as I’ve just bought some red food colouring gel but wasn’t sure about quantity. Also have a hankering to try your cinnamon roll biscuits. I’m intrigued as biscuits in the UK are your equivalents of cookies, though having read your recipe I see that they are not. Will let you know how I get on.

    Reply

  73. Andy on November 21, 2012 at 8:09 pm

    Since the frosting contains cream cheese, do the cupcakes require refrigeration? I’m worried that if I need to make the cupcakes a couple days in advance and refrigerate them that it’ll dry out the cupcakes.

    Reply

    • Michelle on November 22nd, 2012 at 8:43 am

      Hi Andy, I keep my house on the cool side, so I tend not to refrigerate even cream cheese-frosted cupcakes. Like you said, refrigeration tends to dry them out. If you’re going to eat them within a couple of days, I’d just leave them at room temperature in an airtight container.

      Reply

  74. bridget on November 30, 2012 at 8:40 pm

    I am having a problem melting the butter and sugar together its lumpy and oily?? help!

    Reply

    • Michelle on December 2nd, 2012 at 11:03 am

      Hi Bridget, I’m not sure how it could be lumpy? You want to cook it over low heat, stirring as needed, until the sugar is melted, which will eliminate any lumps.

      Reply

  75. Jade on December 4, 2012 at 9:27 pm

    Made these for my new man friend last night. He said they were the best cupcakes he’s ever had. Sentiment was repeated when I brought them to work today! Your pumpkin spice cupcakes were amazing as well. On to lemon limoncello for my Italian guy. Thanks!

    Reply

  76. Bagel girl on December 31, 2012 at 6:23 pm

    Made these cupcakes! They are so good, definatly a keeper

    Reply

  77. Von on January 4, 2013 at 12:36 am

    I’m so not a cake person. I wanted to make something that my husband would love. Well, these were great!!! Although we could have cut the cream cheese frosting and the Carmel sauce in half, I couldn’t stop eating them. My husband remade the cupcake recipe without the coco and made a cake so we could use the rest of the frosting. Great cupcake recipe!!!!!

    Reply

  78. DeluxuryQueen on January 28, 2013 at 8:01 am

    oh so…. lovely…. my feedback will follow soon..

    Reply

  79. Bridget on January 31, 2013 at 2:20 pm

    The only problem i had and i even cooked it under bake time wS that it
    Came out dense/muffin like. Not very moist
    Or cakelike. Help??

    Reply

  80. Heidi on February 4, 2013 at 11:54 am

    These cupcakes were just as amazing at advertised and the recipe was excellent, as always. You have a gift for creating excellent food that can be consistently replicated in the home kitchen!
    To make them even more yummy, I just HAD to hollow out the middle and fill them with the amazing Salted Caramel Sauce BEFORE I frosted them. Yep…..even better!!!!!

    Reply

  81. Janelle B. on February 8, 2013 at 1:19 pm

    Hello! I made this frosting and the caramel sauce it was such a huge hit! QUESTION: How long can this frosting stay out at (slightly cooler) room temperature (luckily San Diego is experiencing some cold weater!) inside a cupcake box wrapped in saran/clear wrap? I dont want to refridgerate the cuppies because they will dry out :).

    Reply

    • Michelle on February 10th, 2013 at 2:41 pm

      Hi Janelle, I would say probably a day, two days max. Enjoy!

      Reply

  82. Jess on February 13, 2013 at 3:25 pm

    This recipe looks delish, but I can’t find dutch process cocoa powder!

    Any chance I could use regular cocoa powder? Do I need to change anything else if I do this?

    Thanks!

    Reply

    • Michelle on February 14th, 2013 at 10:41 am

      Hi Jess, You could substitute natural unsweetened cocoa powder for the Dutch process without changing anything else. If you want to get Dutch process cocoa powder for future recipes (I highly recommend it!), you can order it from places like King Arthur Flour, Penzeys or Amazon.

      Reply

  83. pam on February 26, 2013 at 9:59 pm

    i am making several types of cupcakes for a bridal shower. I can’t possibly make all of them the day of the party. I’d like to freeze the cupcakes prior to icing/frosting them. Any tips?

    Reply

    • Michelle on February 27th, 2013 at 1:06 pm

      Hi Pam, I would wrap them individually in plastic wrap and place in a freezer bag.

      Reply

  84. Katie on March 26, 2013 at 2:11 pm

    These cupcakes are delicious! Burnt my fingers on the caramel sauce (whoops!) and my kitchen looks like a bomb hit it but the cakes are totally worth it. Will be making these again! Made way too many so I am taking a few round to the neighbours, guessing I’m going to be pretty popular this week :) Thanks for the recipe!

    Reply

  85. Zaynab on April 3, 2013 at 4:14 am

    Hmm….Looks Delicious ! Will make it to day ;-) I have made the salted caramel sauce. yesterday, and it was delicious……..But I have burned me in my finger and it really hurts it’s worse than you burn in the oven!

    Reply

  86. nels on April 10, 2013 at 5:52 pm

    I am so happy I made these! I used your recipe for dark chocolate cupcakes instead because it’s amazing and I love it! I halved the recipe for the dark chocolate cupcakes to make 6 cupcakes and I halved the caramel icing recipe but I forgot that half of this is for 12 cupcakes…now I have all this amazing icing left over and was wondering what else you recommend I do with it (besides eat it with a spoon). It’s siting in the fridge right now, how long will it last there before I should just bite the bullet and make more cupcakes to ice?

    Reply

    • Michelle on April 11th, 2013 at 12:41 pm

      It should last for about 5 days, covered or in an airtight container. Be sure to re-whip it before using!

      Reply

  87. sue griffore on April 17, 2013 at 9:25 pm

    Can I use just plain old fashion Hershey cocoa? I cannot find the Dutch cocoa. How will it affect the taste? Any suggestions? thanks, sue

    Reply

    • Michelle on April 18th, 2013 at 11:27 am

      Hi Sue, You can use regular unsweetened cocoa if you don’t have Dutch-processed. As for the taste, Dutch-processed cocoa powder provides a deeper, richer chocolate flavor.

      Reply

      • Jazz on July 4th, 2013 at 2:31 am

        I used unsweetened cocoa and they came out delish!

        Reply

  88. Cassie on April 29, 2013 at 3:05 am

    I just made these for my high school chemistry project that highlighted the carmelization process, and while it took me three tries to master the caramel sauce (I ultimately had to use the wet method, but didn’t alter the recipe), it was SO worth it in the end. However, the only issue I had with this recipe, and others that have add ins to their frosting, while this one wasn’t the drippiest frosting I’ve ever encountered, I could never get those stiff peaks that were seen in the picture. But don’t get me wrong, the cupcakes and frosting are a DELICIOUS duo, and totally compiment the sauce. So despite that minor problem, I really recommend people to try this, or in the very least the sauce. It’s to die for!

    Reply

  89. Lynette on May 5, 2013 at 4:35 pm

    If your in a pinch you can modify the caramel sauce by using pre made. Heat store bought caramel sauce over low and add sea salt to desired taste. Not as good as the homemade stuff but not a bad substitute if your in a hurry.

    Reply

  90. Danica on May 5, 2013 at 11:26 pm

    I made these to enter into a baking competition at my work to fundraise for cancer …. and they won the competition!! I am a very inexperienced baker, so can’t tell you how pleased I was with the result. I made one alteration to the recipe – I used normal thick cream instead of sour cream. The cupcake mixture was super fluffy, and the carmal sauce (although it took me 2 attempts) was delightful!! I found that the icing was perfect, and formed lovely peaks and piped beautifully… I think the key is mixing as long as the recipes says. Thanks for this amazing recipe!!

    Reply

  91. Dana on May 21, 2013 at 2:34 pm

    Adorable Blog!! And uh, these look incredible! I’m totally making these for my mother-in-law’s birthday coming up. She’s a chocoholic, but the salty caramel will make them that more special. YUM!

    Reply

  92. Jazz on July 4, 2013 at 2:28 am

    AMAZING CUPCAKES!! I just made these for my porker boyfriend and he ate 3 in one sitting! These cupcakes and the red velvet are his favorite!

    Reply

  93. Susan G on July 10, 2013 at 10:54 am

    I made these for a birthday party on Saturday. Although I used a different recipe for the cupcakes, I followed the recipe for the caramel sauce and frosting. These were amazing! The slight but distinct flavor of the salt is perfect. I will definitely make these again. Thank you, Brown Eyed Baker. I look forward to trying other recipes from your website.

    Reply

  94. Cindy on July 11, 2013 at 1:54 pm

    I made jars of your carmel sauce last year for neighbor Christmas gifts. It was a huge hit! Now I must try some cupcakes. I’m thinking I will make a hole in the middle of the cupcake and add in some hidden salted carmel. Yum!

    Reply

  95. Marysue on July 15, 2013 at 12:09 am

    Hi Michelle, I’ve never made cupcakes or a bundt cake (always sheet cakes or layer cakes), but I WANT to use this recipe to make a bundt cake. Do I need to adjust the ingredient portions, or baking time? Thanks so much!

    Reply

    • Michelle on July 15th, 2013 at 10:02 am

      Hi Marysue, You can use this recipe as-is, but you will need to increase the baking time. I can’t say for exactly how long since I haven’t made these in a bundt cake. Enjoy!

      Reply

  96. Elena on July 27, 2013 at 6:07 pm

    The deliciousness is mocking me!

    Reply

  97. Dawn on August 9, 2013 at 11:08 am

    Does anyone know if these cupcakes and the frosting be made ahead of time and frozen like the strawberry cupcakes and frosting?

    Reply

    • Michelle on August 12th, 2013 at 10:46 am

      Hi Dawn, You can freeze the cupcakes, but I wouldn’t recommend freezing the frosting.

      Reply

  98. Dawn on August 20, 2013 at 10:06 pm

    I have a couple of silly questions. What is the difference between unsweetened cocoa and Dutch processed cocoa? I want to make these yummy cupcakes but do not have this kind of cocoa. Can Dutch processed cocoa be purchased at a “regular” grocery store or do I need to go to a specialty store?

    Reply

    • Michelle on August 22nd, 2013 at 6:42 pm

      Hi Dawn, Dutch-process cocoa powder has been treated with an alkalizing agent, which gives it a mild, deep chocolate flavor. Some grocery stores carry it, but most folks find that they need to order it. I haven’t tried this recipe with regular unsweetened cocoa, but you can probably use it here.

      Reply

  99. Kiki on August 27, 2013 at 11:51 am

    Hi Michelle,
    I can’t wait to make these cupcakes for my family and friends. But I have a question. Why did you use all purpose flour instead of cake flour? I notice recipes vary with this and I never know which is best to use. Thanks in advance!

    Reply

    • Michelle on August 27th, 2013 at 9:27 pm

      Hi Kiki, I have made cupcakes that use all-purpose flour, cake flour and even bread flour. It all depends on what the other ingredients are, and how sturdy they need to be. I would stick with whatever the individual recipe calls for.

      Reply

  100. Kiki on August 27, 2013 at 12:04 pm

    Also, I found Hershey’s cocoa powder “Special Dark”- a blend of natural and dutched cocoas. Would that be the correct cocoa powder to use for this recipe?

    Reply

    • Michelle on August 27th, 2013 at 9:29 pm

      Hi Kiki, Hershey’s Special Dark is okay in a pinch, but I definitely recommend investing in some high-quality Dutch-process cocoa powder if you enjoy chocolate recipes!

      Reply

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