Wednesday, September 25, 2013

Chocolate Cupcakes With Salted Caramel Frosting

As promised I will share a recipe for chocolate cupcakes with salted caramel frosting.  I have been wanting to try my hand at salted caramel frosting for a while now.  The initial plan was to make them for my hub's, or Bear's birthday cake.   Of course they had to act like it was their special day and make cake requests of their own. He he.  My next opportunity to make the cupcakes I wanted to make, was for the boxing party my hubs and I hosted.  I know, cupcakes don't exactly scream boxing party food.  However, who can resist sinfully rich chocolate cupcakes, topped with a healthy sized amount of salted caramel frosting, with a piece of caramel candy smooshed into the top? Not many.

I have made the these chocolate cupcakes many a time and topped them with everything from vanilla butter cream to Italian meringue white chocolate butter cream (yes, I about died too). But never, have I tried the creamy sweet, nutty flavored caramel frosting on top.  I searched pinterest and google to find the perfect recipe.  There are quite a few recipes that are simple, basically melting caramel candies and adding it to butter cream.  I needed more.  I really wanted the challenge and taste of a from scratch caramel frosting.  I found it here.   Anything that includes heavy cream, butter, and sugar has to be good, right?

The frosting was perfect!  So creamy and perfectly... caramelly(?)  The way the caramel frosting complimented the chocolate cupcakes was pure bliss. 

Beatty's Chocolate Cake Recipe (Ina Garten)

Salted Caramel Frosting
1/2  cup salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/4 tsp salt
2-3 cups powdered sugar
10 - 15 caramel candies, cut in half
Kosher Salt for sprinkling

Melt the butter and brown sugar in a small saucepan over low heat.  Add heavy cream.  Stirring constantly, increase heat to medium.  Add salt.  Allow mixture to bubble for 2 minutes.  Allow to cool. Once mixture is completely cooled, transfer to mixing bowl and beat in sifted, powdered sugar 1 cup at a time, until you reach your desired consistency.  I used all 3 cups, but it tasted wonderful after just 2 cups.  After piping frosting on all my cupcakes, I placed a caramel candy on top then sprinkled with a little kosher salt.  Um... Yum!


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