Chocolate and Caramel Drizzled Chocolate Cupcakes
Chocolate and Caramel Drizzled Chocolate Cupcakes
Such a great combination of chocolate and caramel together on white frosting atop of a chocolate cupcake. I used what I had on hand to make these with my daughter. You can use a store-bought cake mix though if you are short on time !
**When looking at the recipe the Ingredients look like they are all ‘cake’ ingredients-but if you go mid-way you will see the frosting ingredients. Same goes with the instructions. For example- the frosting directions start at #8 in the instructions area.
- Cake Ingredients:
- 2 1/2 cups all-purpose flour
- 3 tsps baking powder
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 1/4 cups sugar
- 3/4 margarine or butter, softened (we used butter)
- 1 teaspoon vanilla
- 3 eggs
- 1 cup milk
- Frosting Ingredients:
- 1/2 cup shortening
- 1/2 cup butter or margarine (we used butter)
- 1 tsp. vanilla extract
- 4 cups (1#) sifted powdered sugar
- 2 tbsp. milk
- Drizzle:
- Hershey’s Caramel Syrup
- Hershey’s Chocolate Syrup
- *or something to the equivalent
- Cake Instructions:
- Heat oven to 350 degrees. Put 18 cupcake liners in cupcake pan(s).
- In medium bowl, combine flour, baking powder, salt, cocoa powder, mix well.
- In large bowl, combine sugar and margarine, beat until light and fluffy.
- Add vanilla and eggs, blend well. Alternately add dry ingredients and milk,
- beating well after each addition. Pour batter into cupcake liners.
- Bake at 350 degrees for 24 minutes or until tooth pick inserted in center comes out clean. Cool 1 hour or until completely cooled. Then frost.
- Frosting Instructions:
- Cream butter and shortening with electric mixer.
- Add vanilla, gradually add powdered sugar one cup at a time.
- Beating well on medium speed.
- Scrape sides and bottom well (often).
- When all sugar has been mixed in, (icing will appear dry).
- Add milk and beat at medium speed until light and fluffy
- Yields 3 cups.
When cupcakes are cooled and frosting is made- you are now ready to decorate them. I used a frosting bag with a flower type tip. I filled the bag (after I assembled from the directions), and started from the outside and worked my way in, then formed a bit of a peak. Abbey then drizzled chocolate syrup, and then caramel syrup to get the effects shown.
We then put them on a plate and into the fridge until they were ready to be served!
Enjoy!
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