Salted Caramel Cupcakes

Author

NuWave

Servings

12

Category

Desserts

Ingredients

• 1c water
• ⅔ c cocoa
• 1 t vinegar
• ½ c butter, slightly softened
• 1¼ c sugar, granulated
• ¼ c, plus 1T vegetable oil
• 2 eggs plus 1 egg yolk
• 1¾ c all-purpose flour
• ½ t salt
• ½ t baking soda
• ¾ c butter, softened
• 3½ c powdered sugar
• ⅔ c salted caramel sauce, room temperature
• ¼ t salt
• 1-2 T heavy cream or milk, room temperature

Directions

1. Preheat oven to 350°F. Boil 1c water and whisk in cocoa and vinegar untilsmooth. Let cool.
2. While cocoa mixture cools, in a stand mixer, beat 1 stick butter for 4-5 minutes on high. Add sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
3. In a separate bowl, whisk together flour, salt, and baking soda.
4. Add to the mixer and mix until just combined.
5. Fill each Silicone Cupcake Liner about ⅔ full.
6. Bake at 350°F for 10-15 minutes or until tops spring back when lightly touched. Cool completely on a wire rack. Remove from Liners.
7. Beat butter until smooth, then mix in 3c of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Add in remaining ½ c powdered sugar and repeat steps.
8. Beat in caramel sauce, salt and enough of the milk or cream to reach a smooth consistency. Frost the cupcakes.