They say there are a few things that you just need a taste of, and you’re set. No need to OD because a hit or two will get you going. No, we’re not talking about illegal substances. We’re talking about chocolate. Honestly, we can eat chocolate in massive quantities and be just fine. Bouncing off the walls from a sugar high? Whatever. Tooth decay? Bah humbug. Pudgy bellies? Eh. Chocolate is one of those things where you can give us a Hershey bar or quelquechose de Vosges, and we’ll tear it up. We’re not chocolate snobs, although we can take the time to appreciate the taste of a fine chocolate. And then we’ll ask you for another piece. These cupcakes are not made with the world’s finest chocolates. In fact, we called upon our friend Hersey for his cocoa powder and Trader Joe for his dark chocolate bar. No matter, they were good. You can’t fault us for just getting our fix.
If you like chocolate, you’ll like these cupcakes. If you like caramel, you’ll like these cupcakes. If you like chocolate and caramel, we hope you’ll like these cupcakes, although sometimes people don’t always sway in the direction you think is most obvious. The chocolate and caramel imps hidden deep in our bellies thought these cupcakes were the business! So fluffy and soft with clear and present, yet not overwhelming, chocolately goodness in each bite. The caramel glaze on top goes so well as caramel usually does. Make these for the chocolate lover in your life. They will praise your name.
Chocolate Caramel Cupcakes with Caramel Coffee Glaze – Approx. 12 to 16 cupcakes
1/2 cup unsalted butter, room temp
1/2 cup sugar
1/2 cup brown sugar
1 cup plus 2 tablespoons cake flour (or 1 cup all purpose flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup cocoa powder
1/2 cup milk
2 teaspoons Frangelico
1/3 cup caramel pieces (We used Kraft Caramel Bits)
1 ounce dark chocolate, shaved or chopped, plus extra for sprinkling
1/2 cup unsalted butter, room temp
1 cup brown sugar
1 1/2 cups powdered sugar
1 tablespoon ground coffee
1/2 teaspoon kosher salt
1/2 cup half and half, divided
1. With an electric mixer, beat butter and sugars until fluffy, approximately 3-5 minutes.
2. Add in eggs, one at a time, followed by Frangelico.
3. As wet ingredients mix, whisk together flour, baking powder, baking soda, salt and cocoa. Gradually add dry ingredients alternately with milk to the butter mixture until just incorporated.
4. Carefully fold in caramel pieces and dark chocolate shavings.
5. Pour into a cupcake lined tin, no more than 1/2-2/3 full. Bake in a preheated oven at 350 degrees for 15-20 minutes or until an inserted toothpick comes out clean. Cool in the lined tin for 10-15 minutes before moving to a wire rack.
6. Once cupcakes have cooled, melt butter in a sauce pan over medium heat. Add brown sugar and bring to a boil, stirring the entire time.
7. Once boiling, reduce heat and carefully add 1/4 cup of the half and half. Keep stirring. Once it reaches a boil, remove from the heat and set aside.
8. As it cools, whisk together powdered sugar, salt and coffee grounds in a separate bowl. Place powdered sugar mixture in a larger bowl filled with ice and water.
9. Pour caramel into powdered sugar, whisking quickly to incorporate. Continue to whisk (or use an electric mixer) until combined. Glaze will be thick, so add remaining half and half little by little until it reaches desired consistency. (Glaze will thicken as it cools, so keep that in mind.)
10. Spread evenly over cupcakes and sprinkle with chocolate shavings.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Joey’s Test Kitchen
Walking on Air
Just Another Experiment
The Better Choice for Holiday Fruitcake
We’re Playing Favorites