Sometimes you just gotta make cupcakes. Am I right, or am I right? And sometimes those cupcakes just need to straight-to-the-point, without extra thrills, and just down-right good. Like most bloggers I’m sure, I am always trying to outdo myself with the next best innovative recipe, an ultimate, over-the-top dessert, or a crazy re-interpratation of a classic. Not today. Today calls for Classic Chocolate Cupcakes and Caramel.
My brain had been on over-drive working on recipes for the book. All the holidays and seasons are starting to blend together now (bless Michael’s for stocking Christmas decorations 3 months early!). Autumn is my most favorite season, and although I am busy baking away everyday, I didn’t want to miss out on fall baking. While this recipe is not necessarily festive nor whimsical for Halloween, baked in some cute spidery liners makes these Caramel Chocolate Cupcakes perfectly party-approved.
For these cupcakes, I used my go-to caramel sauce. Trust me – it is waaaaay better than anything you can find at a grocery store, is not too difficult to make, and any leftovers can be stored in your refrigerator for all of your caramel drizzling needs. This recipe contains some salt, so adjust buttercream accordingly. If your caramel does not contain salt, feel free to add in some fine sea salt to your liking, or sprinkle the tops of the cupcakes with flake salt. Yummm… salted caramel cupcakes…. You can find the recipes here:
- 4 ounces egg whites
- 1 1/4 cups granulated sugar
- 2 cups unsalted butter, softened
- 1 teaspoon vanilla
- 1/4 cup caramel sauce, or to taste
- pinch sea salt (optional)
- Place the egg whites and sugar in the bowl of an stand mixer. Whisk to combine.
- Place a few inches of water in a saucepan and heat over medium.
- Place the mixing bowl on top of the saucepan to create a double-boiler. Heat until sugar dissolves and mixture is hot to the touch - about 150 - 160 degrees F on a candy thermometer.
- Once hot, return the mixing bowl back to the stand.
- Whisk on high until the outside of the bowl returns to room temperature.
- Stop mixer and swap out the whisk for the paddle attachment.
- With the mixer on medium-low, add in the butter, a few tablespoons at a time.
- Add in the remaining ingredients and turn mixer up to medium-high until buttercream is smooth and fluffy.