My friend’s favorite cupcakes are chocolate with cream cheese. For her birthday, she requested this flavor. Knowing she loves caramel and how much she enjoyed Starbuck’s holiday salted caramel hot chocolate, I decided to add some caramel in the mix.
I made mini chocolate cupcakes with caramel sauce spread over the top, then frosted it with a caramel flavored cream cheese frosting, more drizzled caramel and a dash of kosher salt over the whole thing. It was a delicious!
As a side note: The caramel sauce is amazing and I’m planning to make more of it to go over homemade ice cream.
The first batch of caramel I made didn’t come out (boo!). The recipe calls for 2 Tbsp for a number of ingredients and I was just going down the “2 Tbsp” train and put 2 Tbsps of lemon juice in instead of 1/2 teaspoon! That’s a big difference. I knew it was wrong as soon as I put it in. So, I started over. But now I have this highly acidic and lemony tasting caramel that has actually separated. Any ideas of what to do with it? ha!
Also, a word to the wise… I started frosting the cupcakes before the caramel was entirely cooled/set and the frosting started sliding off – like this. Oops! I highly recommend letting the caramel fully cool after putting a bit on each cupcake before putting on the frosting. ha!
These Cupcakes are available at A Cupcake Co.
Ummm…… YUM.
They look very tasty! I love the blooper photo at the end too!
Purple – They ARE yum. You should make them!
apparentlyjessy – Thanks! I about died when I watched my beautiful frosting falling off. haha. Oh well, I was able to catch the problem and salvage them before it was too traumatic!
Where do you get the little cups you’re using here? Am I right that they’re smaller than regular cupcake liners?
Bethany – You’re right. They are smaller sized cups. I get them from Michael’s – Fruit and Nut cups – or the 3-4 oz cups that they use at big warehouse stores for samples sometimes. (I have a friend who worked there and just gave me a bunch).