Description
These Easy Chocolate Caramel Cupcakes combine rich cocoa flavor with a luscious caramel buttercream frosting for an indulgent treat. Moist chocolate cupcakes are topped with a creamy caramel buttercream and garnished with caramel sauce, chocolate sauce, and chopped Twix candy bars for delightful texture and sweetness.
Ingredients
Cupcake Ingredients
- 1 Cup All Purpose Flour
- ¼ Cup Dutch Process Cocoa Powder
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Teaspoon Espresso Powder (Optional)
- ½ Cup Brown Sugar (Packed)
- ½ Cup Granulated Sugar
- ⅓ Cup Vegetable Oil (Or Canola)
- ½ Cup Buttermilk (or ½ cup milk mixed with 1.5 teaspoons vinegar or lemon juice)
- 1 Egg
- 1 Teaspoon Vanilla Extract
Caramel Buttercream Frosting Ingredients
- 1 Cup Unsalted Butter (Softened)
- 3 Cups Powdered Sugar
- 4-6 Tablespoons Heavy Cream
- 1 Teaspoon Vanilla Extract
- 1 Pinch Salt
- 2 Tablespoons Caramel Sauce
Garnish
- Additional Caramel Sauce
- Chocolate Sauce
- Twix Candy Bars (for sprinkling and decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, Dutch process cocoa powder, brown sugar, espresso powder (if using), granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the vegetable oil, buttermilk, egg, and vanilla extract to the dry ingredients. Stir gently until just combined to avoid overmixing the batter.
- Fill Cupcake Liners: Using a ladle or spoon, fill each cupcake liner about two-thirds full with the batter to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare Caramel Buttercream: In a large mixing bowl, beat the softened unsalted butter with vanilla extract, salt, and caramel sauce until the mixture is light and fluffy. Gradually add powdered sugar a little at a time, continuing to beat until smooth and fluffy. Add heavy cream as needed, 1 tablespoon at a time, to achieve the desired frosting consistency.
- Frost Cupcakes: Spread, scoop, or pipe the caramel buttercream frosting evenly onto the cooled cupcakes. Using an ice cream scoop is recommended for consistent portions.
- Garnish: Drizzle additional caramel sauce and chocolate sauce over the frosted cupcakes. Finely chop a few Twix candy bars to sprinkle the cupcakes with “Twix dust” and place one larger piece on each cupcake for a decorative and tasty finish.
Notes
- If you don't have buttermilk, you can substitute with milk mixed with vinegar or lemon juice to achieve similar acidity.
- The espresso powder is optional but enhances the chocolate flavor without making the cupcakes taste like coffee.
- Ensure cupcakes are fully cooled before frosting to prevent the buttercream from melting.
- Adjust the amount of heavy cream in the frosting to get your preferred texture: less cream for thicker frosting, more for softer, spreadable frosting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
