Chocolate-Caramel Cupcakes
Wine Recommendation
Ruffino Prosecco
Ingredients
- 1 cup butter, melted
- 1¼ cups unsweetened baking cocoa
- 3 cups granulated sugar
- 3 large eggs
- 1 Tbsp vanilla extract
- 2¾ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1½ cups buttermilk
- 1½ cups boiling water
- 1 cup butter, softened
- ½ cup caramel ice cream topping
- 5 cups powdered sugar
- 6 Tbsp heavy cream
- ½ (16-oz) bottle chocolate syrup
- 2 cups chopped peanuts
Instructions
- Preheat oven to 350ºF. Line 30 muffin cups with paper liners.
- Whisk together melted butter and cocoa in a bowl. Beat sugar, eggs, and vanilla in a large bowl with an electric mixer until fluffy. Add butter mixture, beating until smooth.
- Whisk together flour, baking soda, and salt; gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until smooth. Stir in boiling water until blended.
- Divide batter among prepared muffin cups. Bake 20 minutes or until a wooden pick inserted in center of cupcakes comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
- Beat softened butter and caramel topping in a large bowl until blended. Gradually beat in powdered sugar until mixture is smooth. Add cream, beating until blended.
- Spread or pipe frosting onto cupcakes; drizzle with chocolate syrup, and sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 30 | |
| Calories |
396
|
396
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 6 | 6 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 184 | 184 |
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