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)
- Preheat oven to 350 degrees F.
- Combine dry ingredients in a mixing bowl.
- Scatter sliced butter into bowl, add vanilla, and hot water. Beat until fulling combined.
- Add egg(s) and mix.
- Grease cupcake pan or use cupcake liners. Fill each 2/3 of the way.
- 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)
- 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.
- Separate 1/2 of caramel for drizzle.
- Beat butter until light and fluffy, reduce speed to low and add powdered sugar.
- Turn off mixer, add caramel, beat until combined and airy.
Assembly: Frost cupcakes once cool and drizzle on caramel.
Photo Credit: Pippa Biddle
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