Today's post is a recipe redo from my blog archives of 2010.
When I first started blogging in 2009 my camera was just a small point and shoot number.
It's funny to go back and look at some of those sad little photos.
Today I am sharing Chocolate Salted Caramel Cupcakes.
I love anything salted caramel and these cupcakes are awesome.
By doctoring up a box mix, you can make these in no time at all and impress all of your friends!
Feel free to use your favorite homemade chocolate cake recipe if you're not into a box mix.
While you're at it, you might want to try making my homemade Salted Caramel Sauce too.
Chocolate Salted Caramel Cupcakes
1 box Devil's Food or German Chocolate Cake mix
1/3 cup canola oil
1 cup buttermilk
Heath Toffee Bits
Caramel Sauce (I used Hershey's)
Preheat oven to 350 degrees. Line pan with 24 cupcake liners.Sift cake mix into a large mixing bowl.
Add eggs, buttermilk and oil. Using an electric mixer, mix until ingredients are all combined.
Using a large cookie scoop, fill liners 2/3 full. Bake for 18-20 minutes or until done.
Pour some caramel into a measuring cup or bowl. Add 1/2 teaspoon of sea salt per 8 oz. of caramel.
Warm in the microwave for 30-40 seconds. Stir. Pour the warm salted caramel in to a squeeze bottle. As soon as the cupcakes come out of the oven, inject caramel into each one.
Move them to a cooling rack to continue cooling.
Vanilla Buttercream3 sticks unsalted butter, at room temperature
6 cups confectioners sugar
1 T whipping cream
1 tsp. vanilla extract
In the bowl of your stand mixer add butter and mix for about 1 minute.Add confectioners sugar one cup at a time.
Add whipping cream and vanilla extract and beat until light and fluffy.
Pipe frosting onto cooled cupcakes (I use a Wilton 1M tip)
Top with toffee bits and drizzle with cooled salted caramel.