There is nothing more comforting than a moist chocolate cupcake with sweet caramel buttercream frosting. The chocolate cupcake recipe is based on the moist and rich chocolate cake recipe I baked a couple of weeks back. Using the exact same recipe, I turned them into 24 decadent chocolate cupcakes.
I baked this for a friend’s birthday using the same chocolate cake recipe. Except I topped it off with a caramel buttercream frosting. This is definitely a crowd pleaser. How can anyone resist this?! Oh and the piping was done by the Husband. Who would have known. I was really surprised that he knew how to pipe the frosting onto the cupcakes. Found out later that he learned how to pipe potato puree during military service :)
For the chocolate cupcake recipe you could find the recipe here.
Icing for 24 cupcakes
226g ( 2 sticks) butter, softened
1 1/2 cup icing sugar, sifted
1/2 tsp salt
3 tbs caramel
Add butter to a bowl and with a hand mixer or a stand mixer, whisk butter on high for about 8 mins. Till light and fluffy.
Reduce whisk to medium low and add the icing sugar, 1 cup first, whisk till well incorporated before adding the remaining 1/2 cup icing sugar and salt. Whisk till well incorporated.
Slowly pour the caramel and the milk 1 tablespoon at a time.
Whisk on high speed for another 8-1omins till buttercream is light and fluffy.
(If the buttercream is too wet, you could add more icing sugar.)
If the buttercream is too soft to be pipped. Pop them in the fridge for about 10mins till buttercream hardens slightly.