Fluffy moist Chocolate cupcake with a sweet caramel butter cream frosting. What better way to celebrate the holidays?
When I was younger I really didn't have a sweet tooth. As a matter of fact, I was kind of picky about what candy bar and candy I would eat. Fast forward to me in my 50's and I love almost anything chocolate and caramel, FORGET ABOUT IT!
This all started when I had a bit of extra candy bars in the house. I was going to toss them on top of my cupcakes, but they all got eaten. Along with the peanut butter. I did have a can of Dulce De Leche in the cabinet and all the ingredients for the cupcakes. I added a pinch of cayenne pepper to the chocolate mix. I know it sounds like a odd ingredient, but it really does add a bit of something to the chocolaty goodness of the batter.
Chocloate Cupcakes with Caramel Frosting
Ingredients:
3/4 cup unsweetened cocoa
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cups milk chocolate chips
Pinch of Cayenne pepper
Caramel Frosting4 cups powdered sugar
Directions:
Peace be with you,
Veronica
