Chocolate Cupcakes with Salted Caramel Frosting! Oh my!

I am not sure that I have ever met three better mates than chocolate, sea salt, and caramel! I am so happy to share the marriage of the three with you in this recipe! These cupcakes make my taste buds dance the happiest jig and I think yours just might want to join the party!

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Start with my favorite chocolate cupcake recipe:

My Favorite Chocolate Cupcake Recipe:

Makes about 20 cupcakes

Ingredients:

2/3 cup cocoa powder

1 tsp baking soda

1 cup boiling water

1/2 cup butter, melted

1/3 cup vegetable or canola oil

1 3/4 cup granulated sugar

1 1/2 tsp vanilla extract

3/4 tsp salt

2 large eggs

2 large egg yokes

1/2 cup heavy cream

1 3/4 cup all-purpose flour

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and wisk until bubbling subsides and mixture is well blended, allow to cool for 5 min. Meanwhile, in a seprate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined. Stir in eggs and yolks, mixing just until combined. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down the sides of the bowl.

Divide batter into lined muffin cups, filling each cup about 2/3 of the way full. Bake in preheated oven about 18-20 min. Remove from oven and allow to cool completely.

Now for the delicious frosting…

Salted Caramel Frosting:

1 cup salted butter, at room temperature

4 cups powdered sugar

3/4 cup caramel sauce topping (I use Smucker’s brand in the squeeze bottle)

1 tsp vanilla extract

1 tsp coarse sea salt, for sprinkling

In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.

Spread frosting on top of cooled cupcakes and drizzle with more of the caramel topping (this is where the squeeze bottle comes in handy), sprinkle with course sea salt.

Enjoy!

xx, Morgan

Mint Chocolate Chip Cupcakes

Something green…Mint! Who doesn’t love mint chocolate chip ice cream? This is my version of the ice cream in cupcake disguise! I made these cupcakes this week for a St. Patricks Day potluck at work and they were amazing! These cupcakes should not warrant a special occasion to be made. I will now find any reason possible to make these babies! If you enjoy these half as much as I did then I will be satisfied… thats how good they are!

It all starts with my favorite chocolate cupcake recipe:

My Favorite Chocolate Cupcake Recipe:

Makes about 20 cupcakes

Ingredients:

2/3 cup cocoa powder

1 tsp baking soda

1 cup boiling water

1/2 cup butter, melted

1/3 cup vegetable or canola oil

1 3/4 cup granulated sugar

1 1/2 tsp vanilla extract

3/4 tsp salt

2 large eggs

2 large egg yokes

1/2 cup heavy cream

1 3/4 cup all-purpose flour

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and wisk until bubbling subsides and mixture is well blended, allow to cool for 5 min. Meanwhile, in a seprate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined. Stir in eggs and yolks, mixing just until combined. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down the sides of the bowl.

Divide batter into lined muffin cups, filling each cup about 2/3 of the way full. Bake in preheated oven about 18-20 min. Remove from oven and allow to cool completely.

Now for the most amazing frosting I have tasted in a looooooong time:

Mint Chocolate Chip Frosting:

3/4 cup butter; partially softened

1 teaspoon mint extract (not peppermint)

1/2 teaspoon vanilla extract

2 1/4 cups powdered sugar

1 tablespoon heavy cream

7 drops green food coloring

1/2 cup of dark chocolate chips; finely chopped

Directions:

In the bowl of an electric stand mixer, using the paddle attachment whip the butter on medium to high speed until very fluffy and white, about 7-8 minutes, frequently scrapping down the sides of the bowl. Blend in the mint and vanilla extract. Add in powdered sugar and heavy cream. Mix until combined. Blend in the food coloring and turn up the speed. Whip until fluffy. Fold in chocolate. Spread on top of cupcakes.

Enjoy,

xx, Morgan

My Favorite Chocolate Chip Cookies

In honor of National Chocolate Chip Cookie Week, (yes this is a real thing, I don’t know who thought of it but when I find out I am going to kiss them right on the mouth!) I decided to share my favorite chocolate chip cookie recipe!

These don’t last long in our house and I can almost guarantee that wont last long in yours either! I can also almost guarantee that if I don’t share some of these with my dad this time I wont live to taste another warm gooey CCC again! Oh and side note, apparently I am now abbreviating chocolate chip cookie (CCC) because it takes too long to type! 🙂

Warning: These cookies are so delicious, it makes people mad!

Now on to the recipe…

2/3 cup (1 1/3 sticks) butter, room temp

3/4 cup granulated sugar

1/4 cup firmly packed dark brown sugar

1 large egg, room temp

1 teaspoon vanilla extract

1 3/4 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup dark chocolate chips

course sea salt for sprinkling

Preheat oven to 350 degrees.

Beat together the butter, granulated sugar, brown sugar, egg, and vanilla until smooth.

Slowly mix in flour, baking soda, and salt. Stir in chocolate chips.

Use a large spoon and scoop about 1 ounce of the cookie dough into your hand form into a ball and place on a ungreased cookie sheet about 2 inches apart. Sprinkle with course ground sea salt.

Bake for 10-11 min. Let cool on a wire cooling rack.

Enjoy!

xx,

Morgan