Monday, June 10, 2013

Deep Dark Chocolate Cupcakes with Salted Caramel Frosting

Reputation is an important thing.  I always hoped to be known as the crazy cat lady who lived with too many animals to be allowed, but it seems my reputation is turning out to be the crazy cupcake lady instead.  I guess I'm fine with that.  I mean, it's better than being known as the lady who dumpster dives for birthday presents, or the lady who secretly has a tail.

The funny part is that I don't even like cupcakes that much.  Give me a cookie over a cupcake any day.

Anyway, these are deep dark chocolate cupcakes with caramel frosting, a caramel drizzle and a pinch of salt on top.  When I first tried one I thought it was just okay.  I had another about 6 hours later once the caramel flavor had really developed in the frosting and it was So.Yummy.  Make these at least a few hours in advance before serving.

The caramel frosting is only going to be as good as the caramel you use, so I highly recommend making your own (It's easy peasy, I promise.  Just follow the link in the recipe below).  If you are pressed for time, or are just really really afraid of caramel, you can use some store-bought caramel topping, but buy something good like Mrs. Richardson's Butterscotch Caramel.

Next time I make these I'm going to try a pretzel crust on the bottom like is used for Raspberry Pretzel Jello Salad.

What's your reputation?  Is it what you wish it was?


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