Photo Credit: Pippa Biddle

Today it was rainy. Now to be completely honest, almost every day is rainy. Welcome to the pacific northwest. But rain makes me want to bake! Today I made chocolate cupcakes with a caramel buttercream icing and caramel drizzle. I normally make 6 cupcakes instead of 18 so the recipe has both amounts.

Photo Credit: Pippa Biddle

Chocolate Cupcakes (yield 18 (6)) 

• Dutch Processed Cocoa Powder – 1/2 cup (3.6 tbsp)
• Flour – 2 1/4 cup (12 tbsp)
• White Sugar – 1 1/2 cup  (1/2 cup)
• Baking Powder – 1 tbsp (1/3 tbsp)
• Salt – 3/4 tsp (1 pinch)
• Softened Unsalted Butter – 16 tbsp (5.4 tbsp)
• Vanilla – 2 1/4 tsp  (1 tsp)
• Eggs – 3 (1)
• Boiling Water – 1 cup (6 tbsp)

1. Preheat oven to 350 degrees F.
2. Combine dry ingredients in a mixing bowl.
3. Scatter sliced butter into bowl, add vanilla, and hot water. Beat until fulling combined.
4. Add egg(s) and mix.
5. Grease cupcake pan or use cupcake liners. Fill each 2/3 of the way.
6. Bake for about 15 minutes or until a skewer comes out clean.

Photo Credit: Pippa Biddle

Caramel Buttercream (enough for 18 (6))

• Sugar – 1/2 cup  (1/4 cup)
• Water – 4 tbsp (2 tbsp)
• Heavy Cream – 1/2 cup (1/4 cup)
• Vanilla – 2 tsp (1 tsp)
• Softened Unsalted Butter – 12 tbsp (6 tbsp)
• Powdered Sugar – 2 cups (1 cup)

1. Bring sugar and water to boil over heat, cook till amber (6-7 minutes). Remove from heat and slowly add cream and vanilla stirring until smooth. Set aside to cool.
2. Separate 1/2 of caramel for drizzle.
3. Beat butter until light and fluffy, reduce speed to low and add powdered sugar.
4. Turn off mixer, add caramel, beat until combined and airy.

Assembly: Frost cupcakes once cool and drizzle on caramel.

Photo Credit: Pippa Biddle