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Dark Chocolate Caramel Cupcakes

Dark Chocolate Caramel Cupcakes

The recipe is titled “Brownie Cupcakes With Salted Caramel Frosting” in the cookbook, “Joy The Baker Homemade Decadence” by Joy The Baker.  For simplicity, recipe is titled Dark Chocolate Caramel Cupcakes.

These are beautiful cupcakes with a delicious favor combination.  You’ll want to lick the crumbs with these cupcakes especially the sweet and salty frosting.  The cupcakes taste like brownies and are so chocolatey.

Hardback “Joy The Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats” Cookbook Gift For People Who Love To Bake

Must have cookbook for bakers who love out of this world sweet desserts.

Recipes for brunch, cookies, pies, cupcakes and other goodies are included in this favorite.

Joy Wilson, author, is a food blogger and self-taught baker.  Her passion is sweets learned from her parents.

Many have received her cookbooks as gifts and have continued to purchase others.



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Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting

Dark Chocolate Caramel Cupcakes Recipe

Servings: 12 cupcakes

Dark Chocolate Cupcake Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 8 ounces dark chocolate, chopped
  • 1 cup light brown sugar, packed
  • 1 teaspoon instant espresso powder (optional)
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup bittersweet chocolate chips

Salted Caramel Frosting Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 3 – 4 cups of sifted confectioners’ sugar

Cupcake Directions

  1. Preheat oven to 350 degrees (F). Line a cupcake pan with liners; set aside.
  2. Place the butter and chocolate in a heat-proof bowl and place that bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the simmering water. Stir until the butter and chocolate are completely melted. Add in the brown sugar, espresso powder (if using), and vanilla; whisk well to combine. Remove from heat and allow mixture to cool for a few minutes.
  3. Once the mixture has slightly cooled, add in the eggs, one at a time, beating well after each addition. Whisk in the flour, salt, and baking powder – careful not to over mix here! Fold in the chocolate chips.
  4. Divide the batter among the prepared cupcake cups.
  5. Bake until a wooden pick inserted in the center comes out clean, about 21-25 minutes. Allow the cupcakes to cool in the pan for 20 minutes before transferring them to a wire rack to cool completely.

Salted Caramel Frosting Directions

In a medium-sized saucepan over medium-heat, combine the butter, cream, vanilla, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes.

Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment.

Add 2 cups of confectioners’ sugar to the bowl and beat on medium-low speed until well combined.

Add in another 1-2 cups of confectioners’ sugar and beat until thick and fluffy; 4-6 minutes.

Frost cooled cupcakes as desired.

Source: Joy The Baker Homemade Decadence Cookbook


Special Thanks To Baker By Nature For Recipe Posting & Image Screenshots.


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