Tag Archives: Caramel

Day 360 – Perfect Chocolate Cupcakes with Caramel Buttercream

26 Jul

As the end of this year of cupcakes gets closer, I find that I crave some more basic cupcakes.  Let’s face it.  There have been some crazy flavors and combinations in the last 359 days.  But these Perfect Chocolate Cupcakes with Caramel Buttercream (recipe below from See Brooke Cook) sounded simple and yummy.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense with a nice moistness. They’re not sticky, but far from dry. They have a nice, darker chocolate flavor. Almost a little coffee-flavored, but not bitter.


The buttercream is soft and smooth. It has a dark caramel taste, but with a little sweetness. It is pretty dark, like the cupcakes. Almost a little coffee-flavored too, like the cupcakes.

Chocolate-Caramel-Cupcake     Mini-Chocolate-Caramel-Cupc

Together these cupcakes are very rich. And very dark. The chocolate cuts through the bitterness of the caramel. It’s definitely not an overly sweet cupcake. But it is rich and decadent.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3.5
  • TOTAL: 18.5



Perfect Chocolate Cupcakes with Caramel Buttercream (recipe from See Brooke Cook)

Chocolate Cupcakes:

  • 12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • 1/2 cup sour cream, room temperature
  • 2 Tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt

Caramel Buttercream:

  • 1 cup sugar
  • 4 Tablespoons water
  • 2 Tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 2 Tablespoons butter
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt, kosher or sea

For directions visit See Brooke Cook.

*Tomorrow: Banana Cream Cupcakes*

Day 337 – Salted Caramel Cupcakes

3 Jul

Sure.  Caramel may be a bit more fall or winter flavor.  But, I couldn’t let this final month go by without another caramel cupcake.  It’s just SO GOOD!  Salted Triple Caramel Cupcakes (recipe below from Sally’s Baking Addiction).

Caramel-Cupcake     Mini-Caramel-Cupcake

The cupcakes are light and chewy and oily. They have a fairly strong, sweet caramel flavor. Stronger than other caramel cupcakes I’ve tasted. But not dark or bitter.


The frosting is very, very thick. I added a fair amount of cream just to get it all mixed together. It has a sugary, sweet caramel flavor. Dark and smooth, but very sugary at the same time.

Triple-Salted-Caramel     Mini-Triple-Salted-Caramel

These cupcakes are very caramely! If you’re a caramel fan, you’ll really enjoy these. They’re dark, but not bitter. Pretty sweet. Simple and yummy.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19



Salted Triple Caramel Cupcakes (recipe from Sally’s Baking Addiction)

Caramel Cupcakes:

  • 1 and 1/2 cups (190g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 2 large eggs, must be at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk

Thick Salted Caramel Frosting:

  • 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter)
  • 1 cup (200 grams) dark brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 1/2 teaspoon salt
  • 2-3 cups (240-360 grams) powdered sugar, sifted
  • additional pinch of salt, as needed
  • salted caramel candies for decoration, optional

For directions visit Sally’s Baking Addiction.

*Tomorrow: 4th of July Cupcakes*

Day 324 – Samoa Cupcakes

20 Jun

So, yesterday I went with a lighter, fruitier cupcake.  Today, I dove right back into rich, bold flavors.  And, can you ever go wrong with Samoa Cupcakes (recipe below from Kathleen’s Confections)?  I mean, they’re Girl Scout cookies!  Always a good choice.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are moist and very, very sticky. They have a nice, sweet chocolate flavor. Very even. Not too dark, but not too light.


The caramel is thick and gooey. It has a nice, sweet caramel flavor. A little dark, but not bitter.

Note: Mine came out a lot darker than the original pictures, but it definitely isn’t burnt.


The frosting is fluffy and creamy. It has a sweet, sugary flavor with a mild caramel flavor behind it.


The ganache is thick but creamy. It has a smooth, slightly dark flavor.

Note: It was too thick to just drizzle onto the cupcakes. I put it into a baggie, cut the corner off and pipes rows onto the cupcakes.

Samoa-Cupcake     Mini-Samoa-Cupcake

This cupcake is sugary sweet! Wow!! Having said that…all of the flavors go really well together. They each have a part to play. And it works really well. I feel like it’s slightly more complex than the Girl Scout cookie, and perhaps it doesn’t need to be. But it’s yummy just the same. The caramel and the coconut are great contrasts to the 2 chocolates. The cupcake offers a nice palate, without being too thick or doughy, while the ganache is actually the “heaviest” part of the cupcake.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3 (nothing hard, just lots of parts)
  • TOTAL: 19



Samoa Cupcakes (recipe from Kathleen’s Confections)

Caramel Sauce:

  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/4 to 1 1/2 cups heavy cream
  • 1/2 teaspoon pure vanilla

Chocolate Cupcakes:

  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp butter
  • 1/3 c cocoa powder
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup water
  • 1/4 cup milk

Caramel Buttercream:

  • 1-1/2 sticks butter, room temperature
  • 2-1/2 cups powdered sugar
  • 2 tsp milk
  • 3 tbsp caramel sauce

Chocolate Ganache:

  • 3 oz heavy cream
  • 6 oz bittersweet chocolate (or milk, if that’s your preference), chopped uniformly
  • 1 tbsp butter

For directions visit Kathleen’s Confections.

*Tomorrow: Vanilla Bean Cupcakes*

Day 317 – Ballpark Caramel Cracker Jack Cupcakes

13 Jun

Today is the opening ceremony for the College World Series.  I know.  I’ve never mentioned sports on this blog.  They’re not really my favorite. But, growing up in Omaha I went to the College World Series every year.  I loved it!  So, I couldn’t let this event pass without a special cupcake.  And, any excuse to eat some Cracker Jacks, right?  Ballpark Caramel Cracker Jack Cupcakes (recipe below from Suitcases & Sweets).

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are pretty dense and sticky. The have a sweet flavor. The peanut candy inside really gives the whole thing a peanut butter kinda flavor, which is cool and unexpected.


The peanut candy filling is sticky and crunchy. Not gooey, like caramel. Just a sticky candy. A little bit like honey roasted peanuts. Sweet and salty. Dangerous to have in the house…


The frosting is light, smooth and creamy. It sticks well, even though it looks like it may be a little on the thin side. It has a nice, sweet caramel taste. But very smooth. Not a lot of bite.

Cracker-Jack-Cupcake     Mini-Cracker-Jack-Cupcake

This is a flavor-packed cupcake. So simple and so complex at the same time. It’s salty and sweet right off the bat. Crunchy and smooth. The flavors all go really well together. Very tasty overall!


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 20



Ballpark Caramel Cracker Jack Cupcakes (recipe from Suitcases & Sweets)

Butter Cake:
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

Crunchy Peanut Candy Filling:

  • 12 ounces lightly salted peanuts, coarsely chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 2 1/2 tablespoons corn syrup
  • 1/2 cup dark brown sugar
  • 1 tablespoon molasses

Salted Caramel Frosting:

  • 1/4 cup sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 1 cup powdered sugar
  • 1 bag Cracker Jacks

For directions visit Suitcases & Sweets.

*Tomorrow: Chocolate Cherry Cupcakes*


Day 204 – Banoffee Cupcakes

20 Feb

Banana and caramel.  Ok.  Not an overly common combination.  But I’m curious about it.  Banoffee Cupcakes (recipe below from Good Food Channel).  But first, check out today’s tip video!

Alright.  Time to see how our combo works out.

Banana-Cupcake     Mini-Banana-Cupcake

The cupcakes are very much like a sponge cake. Thick and sticky. They aren’t particularly sweet, which is unexpected. And they have a light banana flavor.


The caramel is very thick. It actually tastes and feels more like a caramel-flavored fudge, than a caramel sauce. (My caramel came out really thick, not gooey at all, so I added a little bit of regular caramel I had left over from my Samoas cupcakes. It worked perfectly!)

The frosting is thick and smooth. Extremely easy to pipe. It tastes like a traditional buttercream with a light caramel flavor. Not strong or dark at all. Very sweet!

Banoffee-cupcake     Mini-Banoffee

The frosting and the caramel bring out the best in the cupcake. I’m very glad now that the cupcake isn’t too sweet, because the frosting and caramel have sweetness covered! It is still like a frosted sponge cake, because the cake is so thick and dense and the frosting is so light and creamy.

Banoffee-top     Mini-Banoffee-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 2.5
  • TOTAL: 17


Banoffee Cupcakes (recipe from Good Food Channel)

For the cupcakes

  • 250 g unsalted butter, soft
  • 250 g caster sugar
  • 4 eggs
  • 1 ripe banana, mashed to pulp
  • 250 g self-raising flour

For the frosting

  • 250 g unsalted butter, soft
  • 550 g icing sugar
  • 9 tsp caramel, plus extra to decorate

For the caramel

  • 300 g caster sugar
  • 80 ml water
  • 350 ml double cream
  • ½ tsp vanilla extract

For directions visit Good Food Channel.

*Tomorrow: Coconut Lovers Cupcakes*

Day 188 – Caramel Cupcakes

4 Feb

Wow! It is a winter wonderland here! (In New York, that is.) I think something rich and gooey might be called for today. To counter the wintery weather! How about these Caramel Cupcakes (recipe below from My Food Trail)?

Cupcake     Mini-Cupcake

The cupcakes are super moist!! Dense and squishy. They are sweet with a light caramel flavor. Not overly strong or dark.


The frosting hardens really fast, so get it straight onto the cupcakes. Mine didn’t flow quite evenly over my cakes. It has a much stronger caramel flavor than the cupcake.

Caramel-Cupcake     Mini-Caramel-Cupcake

Together, the cupcake tastes just like a sweet cake, not really caramel at all. The frosting shines through a lot. It’s a very sweet, simple cupcake. Nothing fancy. No frills. Light caramel taste.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 4 (so interesting. Both are 1 bowl, but the bowl is a pot…)
  • TOTAL: 17


Caramel Cupcakes (recipe from My Food Trail)


  • 90g white eating chocolate, chopped coarsely
  • 90g butter, chopped coarsely
  • ½ cup (110g) firmly packed brown sugar
  • 2 tbsp (40ml) golden syrup
  • ½ cup (125ml) milk
  • ¾ cup (110g) plain flour
  • ¼ cup (40g) self raising flour
  • 1 egg


  • 30g butter
  • ¼ cup (50g) firmly packed brown sugar
  • 30ml milk
  • ¾ cup (120g) icing sugar

For directions visit My Food Trail.

*Tomorrow: Double Truffle Chocolate Cupcakes*

Day 183 – Pumpkin Cupcakes with Caramel Frosting

30 Jan

More accurately Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe below from Tracey’s Culinary Adventures).  Quite a name, right?  But an interesting combination.  And a whole lot of flavors that I like!  So, check out the Tip Thursday video and then see how all those flavors come together.

Pumpkin-Cupcake     Mini-Pumpkin-Cupcake

Pumpkin cupcakes are always so pretty! They seem to come out with that perfect top every time. I love it! They are squishy and dense. And somewhere between moist and oily.  They have a surprisingly strong pumpkin flavor. Not as much of the spices as pumpkin cupcakes usually have. Which isn’t a bad thing. It’s just a sweet, pumpkin cupcake.


The frosting is smooth and creamy. A little soft, but no softer than a typical cream cheese frosting.  It has a nice caramel flavor, but you get a lot of the cream cheese still too. Which is really interesting.

Note: My frosting was thick enough to pipe without needing to refrigerate, which is what the recipe suggests.

Pumpkin-Caramel-cupcake      Mini-Pumpkin-Caramel-side

When I put them together, I’m surprised at how strong the caramel and the pumpkin flavors remain. And how well they seem to go together. It’s not a combination I had considered in the past, but, at least according to this cupcake, it totally works. It’s smooth and creamy. It’s really sweet, so consider yourself warned. But this would make a lovely addition to any holiday meal for sure! As long as you have pumpkin and/or caramel fans at the table.

Note: I didn’t have any caramels, so I topped mine with caramel Nips and the caramel bits I had.

Pumpkin-Caramel-top      Mini-Pumpkin-Caramel

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3 (Easy cupcake! Caramel takes a bit of time though.)
  • TOTAL: 18


Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe from Tracey’s Culinary Adventures)


  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 2/3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature


  • 1 lb confectioners’ sugar, sifted divided
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (8-oz) package cream cheese, at room temperature
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature

For directions visit Tracey’s Culinary Adventures.

*Tomorrow: Amaretto Gluten-free Cupcakes*

Day 170 – Caramel Cupcakes

17 Jan

It’s Friday!!  Yay!!!  So, dig into these Caramel Cupcakes (recipe below from Babble) and prepare yourself for the weekend!

Cupcake     Mini-Cupcake

The cupcakes are dense, but airy and a little squishy.  They have a fairly even, sweet taste. I don’t get too much brown sugar or caramel, but nothing else sticks out either.


The frosting is thick, but smooth and easy to pipe.  It has a sweet, caramel flavor. Not too dark, but obviously caramel.

Note: I didn’t use anywhere near the 3 cups of powdered sugar that the recipe calls for and the frosting was plenty thick.

Caramel-Cupcake-side     Mini-Caramel-side

The frosting really brings out the caramel of the cupcake, while the cupcake counters some of that bite that the caramel frosting has. They complement each other very nicely. They may not be as exciting as some of the cupcakes from the past couple weeks, but they are a classic, caramel cupcake.

Caramel-Cupcake     Mini-Caramel-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3
  • TOTAL: 18


Caramel Cupcakes (recipe from Babble)


  • 1/2 cup butter, at room temperature
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk


  • 1/2 cup sugar
  • 2 Tbsp. water
  • a few drops of lemon juice
  • 1/2 cup heavy (whipping) cream
  • 1/4 cup butter, softened
  • 3-4 cups powdered sugar

For directions visit Babble.

*Tomorrow: Texas Sheet Cake Cupcakes*

Day 149 – Dulce de Leche Cupcakes

27 Dec

There are so many different versions of the caramel (or dulce de leche) cupcake.  Some call for homemade caramel.  Some for a can of dulce de leche (which you can make yourself — see this Tip Thursday video).  So, I figure, I need to at least try a few (or a dozen) varieties. Can you blame me?

So, with that, I give you today’s Dulce de Leche Cupcakes (recipe below from Got Mixer?).

Dulce-cupcake     Mini-dulce-cupcake

The cupcake is dense, but not dry. Almost a muffin consistency. With extreme chewy parts, where the caramel bits are.  It’s a sweet vanilla flavor with bites of caramel tossed in.

Note: I couldn’t find the caramel bits anywhere in NYC. I did find them at the grocery store in Nebraska when I was home for Thanksgiving, so I got them there.


The frosting is a whipped cream consistency, as long as you are delicate when incorporating the dulce de leche.  It’s very yummy. A caramel whipped cream. What’s not to like, right? (And it may or may not be really good with Nilla wafers….)

Note: The hand stirring of the dulce de leche into the whipped cream is time-consuming, but not at all difficult. Just don’t try to do it in a hurry.

Dulce-de-Leche-cupcake      Mini-Dulce-de-Leche

The frosting really carries the flavor when you put them together. The cupcake doesn’t bring it down, per se, it just doesn’t add anything to it. It’s a nice, sweet, caramel-y cupcake. Just not overly exciting.

Dulce-top     mini-dulce-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19


Dulce de Leche Cupcakes (recipe from Got Mixer?)


  • 2 eggs at room temperature
  • 1 stick of butter at room temperature (1/2 cup)
  • 1/2 teaspoon on vanilla extract
  • 1/2 cup of milk at room temperature
  • 1 cup of sugar
  • 1/2 teaspoon of salt
  • 1 1/4 teaspoon of baking powder
  • 1 1/2 cup of flour
  •  about a 1/2 cup of Kraft Premium Caramel Bits


  • 1 1/2 cup of heavy whipping cream
  • 4 tablespoons of powdered sugar
  • 1/2 can of dulce de leche

For directions visit Got Mixer?.

*Tomorrow: Sparkling Cupcakes*

Day 117 – Turtle Cupcakes

25 Nov

I’ve got 5 words for you.  Hot Fudge Caramel Vanilla Chocolate.  Oh sure.  That might not make a lot of sense now.  But, when I tell you that’s the goodness packed into these Turtle Cupcakes (recipe below from Lemon Sugar)…you’ll be glad you read it.  Kinda like today’s book:  Mastering the Art of French Cooking by Julia Child.

But first, enjoy today’s Musical Monday video!!

You can find out more about Shauna on her website and Facebook page.

Now, onto the ooey, gooey cupcakes!

Chocolate-Cupcake     Mini-Cupcake

The cakes are dense, crumbly and extremely squishy.  They have an almost-dark chocolate flavor – like an in between of dark and semisweet.

Note: I have a larger-than-normal-househould mixer and, with all the ingredients in the bowl, it was almost to the top. So, I had to kind of pulse the ingredients together before turning the mixer to medium speed. Otherwise, my kitchen, my dog and I would have been covered in butter, eggs and cocoa powder.

Hot-Fudge-Cupcake     Mini-Hot-Fudge

I am kind of surprised that there wasn’t a recipe for caramel. For me (and my hubby) the turtle dessert is all about the caramel. I used leftover vanilla bean caramel, which was amazing, but a canned caramel would have changed the entire dessert. So, if you’re making these, make sure you make a good caramel to go with them.  The hot fudge was good, but nothing out-of-the-ordinary amazing.  (I did look at the original website, which called to add rum, instead of vanilla.  That might change my opinion…)


The frosting is fluffy and extremely easy to pipe.  It tastes like a typical buttercream. Very sweet and creamy.

Turtle-Cupcake     Mini-Turtle-side

I like the frosting and the cupcake with all the toppings. The hot fudge didn’t actually add to the overall flavor for me. I know! That sounds crazy. It’s a tasty cupcake, but I’m not sure it needed the hot fudge center. I would definitely make them again without the center or with caramel in the center instead.

Turtle-Cupcake-top     Mini-Turtle-top

Note: This recipe also makes enough for 24 full-sized cupcakes. This is perfect if you’re baking for a party or a bake sale, but keep that in mind if you’re baking for yourself.  Cause you can’t cut batter recipes in half.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5 (I mean, that’s a tasty-looking cupcake!)
  • Ease of Making: 3 (the batter & frosting are extremely easy to make, which is nice. The hot fudge is not difficult, but not as easy as a ganache.)
  • TOTAL: 18.5


Turtle Cupcakes (recipe from Lemon Sugar)

Cupcake Ingredients:

3 and 1/3 cups all purpose flour

2/3 cups dark unsweetened cocoa powder

2/3 cups regular unsweetened cocoa powder

1 tablespoon baking soda

1 and 1/3 cups brown sugar

1 and 1/3 cups sugar

1 teaspoon salt

1 and 1/2 cups (3 sticks) unsalted butter at cool room temperature

3 cups buttermilk

2 teaspoons vanilla

5 eggs at room temperature

Hot Fudge Ingredients:

4 ounces semi-sweet chocolate

3 tablespoons butter, unsalted

2/3 cup water

1/3 cup sugar

6 tablespoons corn syrup

Pinch of salt

1 tablespoon vanilla extract

Vanilla Buttercream Ingredients:

1 and 1/2 cups (3 sticks) unsalted butter at cool room temperature

2-lb bag of powdered/icing/confectioners sugar

1/4 to 1/2 cup heavy cream

3 teaspoons vanilla extract

dash of salt

Garnish ingredients:

1 cup finely chopped pecans

1/2 cup caramel sauce

For directions visit Lemon Sugar.

*Tomorrow: Brown Butter Pumpkin Cupcakes*

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