Okay, this sounds way too delish for words. Thanks to Natasha! I’ll let her tell you about this:
I made these and then couldn’t stop eating them. I LOVE sweet and salty.
So, chocolate cupcakes with salted caramel frosting.
I found both recipes online and put them together.
One Bowl Chocolate Cupcakes
from Martha Stewart’s Baking Handbook
Makes 2 dozen
2 1/2 cups all purpose flour
1 1/4 cups dutch process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs, plus 1 large egg yolk
1 1/4 cups milk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoon vanilla extract
1 1/2 cup warm water
Preheat the oven to 350.
Sift together flour, cocoa, sugar, baking soda, baking powder and salt into the bowl of an electric mixer.
Attach bowl to a mixer fitted with the paddle attachment. add the eggs, egg yolk, milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes.
Divide evenly among the muffin cups, filling each about two thirds of the way. Bake for 20-25 minutes.
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 teaspoon kosher salt
1 cup powdered sugar
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.