Chocolate Cupcake
  • Chocolate Cupcake

Chocolate Cupcakes with Caramel Frosting

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Prep Time

30mins

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Time to Table

1hr 45mins

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Serves

18

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Ingredients

  • 2 ounces bittersweet chocolate, chopped
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup unsalted butter, softened
  • 1 cup Daisy Sour Cream, divided
  • 3 large eggs
  • 1/4 cup milk
  • 11 ounce package caramels, unwrapped
  • 2 tablespoons unsalted butter
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon flaked sea salt

Tips

  • Cooking Tip:

    No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Ingredients

  • 2 ounces bittersweet chocolate, chopped
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup unsalted butter, softened
  • 1 cup Daisy Sour Cream, divided
  • 3 large eggs
  • 1/4 cup milk
  • 11 ounce package caramels, unwrapped
  • 2 tablespoons unsalted butter
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon flaked sea salt

Tips

  • Cooking Tip:

    No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Directions

  1. Heat the oven to 350 degrees. Line 18 muffin cups with muffin liners.
  2. Melt the chocolate in a microwave-safe bowl for 30 seconds or until almost melted; stir. Continue microwaving at 10 second intervals or until almost melted; stir until smooth. Cool to room temperature.
  3. Whisk the flour, cocoa, baking powder, baking soda and 1/2 teaspoon salt in medium bowl. Beat brown sugar, sugar, oil and 1/4 cup softened butter in a large bowl at medium speed for 2 minutes. Reduce speed to low; beat in ¾ cup sour cream and the melted chocolate.
  4. Beat in the eggs, one at a time, beating until well blended. Alternately beat in the flour mixture with the milk; beginning and ending with the flour mixture.
  5. Divide between the muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove the cupcakes. Cool completely.
  6. Meanwhile, place the caramels and 2 tablespoons butter in a medium saucepan; heat over medium-low heat until melted, stirring frequently until smooth. Cool slightly and pour into a large bowl. Beat in the remaining sour cream at medium speed. Slowly beat in the powdered sugar, adding additional if necessary for desired consistency.
  7. Using a pastry bag and tip or a zip-top plastic bag with a hole snipped out of the corner, pipe the frosting onto the cupcakes or spread with a small knife. Sprinkle with the sea salt. Garnish as desired.
  • Calories:418
  • Cholesterol:50
  • Dietary Fiber:2
  • Protein:5
  • Sodium:280
  • Total Carbohydrate:69
  • Total Fat:16

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