Wednesday, June 12, 2013

Chocolate Salted Caramel Cupcakes

Last weekend I baked these Chocolate Salted Caramel Cupcakes for my mum's birthday. Salted caramel is my mum's favorite flavor cupcake at Georgetown Cupcakes, so I googled some recipes that I could make. Many of the recipes included chocolate caramel, as well, so that's what I decided to do. They turned out so delicious. Even Drew ate one, and he never eats cupcakes.

These are caramel cupcakes with a chocolate caramel frosting sprinkled with sea salt. I used the recipe from Sally's Baking Addiction for the caramel cupcakes. The instructions on the site are very easy to follow. FYI I used Half-and-Half instead of whole milk. 

I used a recipe from The Domestic Rebel for the chocolate caramel frosting. The recipe calls for caramel coffee syrup, such as Torani or Monin brand. I couldn't find it in the grocery store and ended up buying the totally wrong thing. Turns out, these brands are the types that coffee shops like Starbucks use. No wonder I couldn't find them in an average grocery store! Instead I used Hershey's caramel syrup, like the kind you use as an ice cream topping. It worked just fine, but I ended up using a little more of the caramel sauce and a little less of the powdered sugar. You'll know what I mean when you start mixing and the frosting gets really thick if you go by the recipe on The Domestic Rebel.
Aside from some ingredient issues, the cupcakes turned out so good! You can really taste the chocolate, caramel and salt. They are very rich despite their yumminess though. What do you think of these Chocolate Salted Caramel Cupcakes? Will you try them? I think I may eat one right now!
By the way, GO BRUINS!


  1. Yum! I've heard salt really brings out the sweetness. They look delish!


    1. Thanks Taylor! The salt definitely made the cupcake so gooood! I think it would've been way too sweet without the salt.


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