Chocolate Cupcakes with Salted Caramel Buttercream Frosting

The year was 1942…the average cost of a car was $1,100, gas cost 19 cents/gallon, minimum wage was 30 cents/hour, the United States was engaged in World War II, Bambi, Casablanca & Yankee Doodle Dandy were in the theaters, White Christmas by Bing Crosby was a top hit record, Jimi Hendrix, Paul McCartney, Muhammad Ali & my father-in-law, John, were all born.  Wow, what a year!

I made these cupcakes for John’s birthday.  He typically likes a pecan pie, but I wanted to do something a little different this year.  After all, 70 deserves something special, and these cupcakes were.

I used Savannah’s Perfect Chocolate Cake for the cupcakes.  The recipe made 24 cupcakes and is a wonderfully moist cake.  The frosting was a first for me.  I love salted caramel and this frosting is no exception, it was FABULOUS!!  Click here to view the recipe for Savannah’s Perfect Chocolate Cake with her wonderful Chocolate Frosting.

 

Chocolate Cupcakes with Salted Caramel Buttercream Frosting
 
Author:
 
Ingredients
  • Cupcakes:
  • 2 c. sugar
  • 1¾ c. all-purpose flour
  • ¾ c. cocoa
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 c. milk
  • ½ c. vegetable oil
  • 2 tsp. vanilla extract
  • 1 c. boiling water
  • Salted Caramel Buttercream Frosting:
  • ½ c. heavy whipping cream
  • 2 tsp. vanilla extract
  • ½ c. granulated sugar
  • 4 tbsp. water
  • 1 c. salted butter, softened
  • ½ c. vegetable shortening
  • ¼ tsp. kosher salt
  • 4 c. powdered sugar
  • ½ tsp. meringue powder
  • Mix the heavy cream and vanilla and set aside.
  • Mix the sugar and water in a medium, heavy-bottomed saucepan. Cook over low heat for 5 - 10 minutes until sugar dissolves. Do not stir. Increase heat to medium and boil uncovered until the sugar turns a warm chestnut brown color (about 5 - 7 minutes), gently swirling the pan to stir the mixture. Watch very carefully because it will burn quickly! Turn off the heat and slowly add the heavy cream/vanilla mixture. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth. Set aside and let cool to room temperature.
  • Cream butter, vegetable shortening and salt with electric mixer until fluffy. Slowly add the powdered sugar and meringue powder and beat until combined. Add the caramel sauce and beat until fluffy and smooth, about 3 minutes. Frost cupcakes.
Instructions
  1. Cupcakes:
  2. Preheat oven to 350 degrees. Line cupcake pan with paper liners, set aside.
  3. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. With an electric mixer, beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill each cupcake liner with approximately ¼ c. of batter.
  4. Bake in preheated oven, 20 - 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire racks and cool completely. Frost when completely cool.
  5. Salted Caramel Buttercream Frosting:
  6. Mix the heavy cream and vanilla and set aside.
  7. Mix the sugar and water in a medium, heavy-bottomed saucepan. Cook over low heat for 5 - 10 minutes until sugar dissolves. Do not stir. Increase heat to medium and boil uncovered until the sugar turns a warm chestnut brown color (about 5 - 7 minutes), gently swirling the pan to stir the mixture. Watch very carefully because it will burn quickly! Turn off the heat and slowly add the heavy cream/vanilla mixture. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth. Set aside and let cool to room temperature.
  8. Cream butter, vegetable shortening and salt with electric mixer until fluffy. Slowly add the powdered sugar and meringue powder and beat until combined. Add the caramel sauce and beat until fluffy and smooth, about 3 minutes. Frost cupcakes.
Share Button
(Visited 30 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: