Cupcake Obsession

Chocolate Cupcakes with vanilla buttercream, walnuts, 
and lightly salted caramel topping. 

I love cupcakes. And for my first post I wanted to start with something I know, and something I know well. So it was only obvious that I needed to make it about cupcakes. Their perfect little proportions, their cute decorations, and best their delicious taste, all reason why cupcakes make a wonderful treat. These chocolate salted caramel cupcakes then are the perfect combo to satisfy any sweet tooth. My friends all loved them and I hope you will too!  

       

For these cupcakes I used this recipe for the cake, loving its use of coffee to bring out a rich chocolate flavor. To complement the chocolate, I drizzled a (lightly) salted caramel over vanilla buttercream frosting.  I'd tried a salted caramel cupcake once before with vanilla cake and thought chocolate would taste even better! 

Vanilla Buttercream Frosting

Frosts about 24 cupcakes

2 sticks unsalted butter

4 tablespoons whipping cream

4-6 cups confectioner's (powered) sugar

   1 tablespoon vanilla extract 

Soften butter and beat on a medium speed until light and fluffy. Add in confectioner's sugar, 1 cup at a time, lowering speed mixer speed (this helps from sugar flying everywhere). When the frosting begins to thicken, increase to a medium speed and add in whipping cream and vanilla extract. Add the the rest of the sugar to taste. For desired consistency add an extra tablespoon of whipping cream (to thin) or cup of sugar (to thicken).  

Caramel Topping

1/2 cup granulated sugar 

1/2 cup heavy whipping cream 

In a saucepan, heat the granulated sugar over medium high heat until it begins to melt. You want to make sure to CONSTANTLY stir the sugar as it won't melt evenly. When the sugar is completely caramelized, carefully pour the cream in. I found it helpful to heat the whipping cream a little before adding it, as cold cream will harden the carmel to much. The whole thing will bubble up and harden a bit, but not to worry! Just continue stirring until the caramel is smooth. Set aside to cool. 

 Wait for cupcakes to cool and frost them using a french star tip. 

   Add walnuts.

Finished Product! 
Using a squirt bottle or pastry bag to drizzle the caramel over the frosting. Lightly sprinkle sea salt over each cupcake.