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Indulgent desserts have a special place in our hearts, evoking nostalgia and joy with every bite. Chocolate cupcakes, in particular, have an irresistible charm that transcends age and occasion. Whether it's a birthday celebration, a holiday gathering, or simply a treat for yourself after a long day, the combination of rich, velvety chocolate and a luscious topping is hard to resist.

Chocolate Cupcakes with Caramel Frosting

Discover the delectable world of indulgent chocolate cupcakes topped with a heavenly caramel frosting. This recipe transforms classic chocolate treats into an exquisite experience with rich, velvety cake and luscious caramel. Perfect for any occasion, these cupcakes are a breeze to make with everyday ingredients. Impress friends and family or treat yourself to this delightful baking adventure that fills your home with irresistible aromas and flavors.
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Ingredients
  

For the Chocolate Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup hot water

For the Caramel Frosting:

1/2 cup unsalted butter, softened

1 cup packed brown sugar

1/4 cup heavy cream

1/2 teaspoon vanilla extract

2 cups powdered sugar

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.

      Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until smooth. Gradually add the hot water to the wet ingredients and mix until fully combined.

        Combine Mixtures: Gently pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

          Fill the Cups: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

            Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

              Prepare the Caramel Frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cream, and bring to a gentle boil. Cook for about 2-3 minutes, stirring constantly. Remove from heat and add vanilla extract and a pinch of salt.

                Cool the Caramel Mixture: Allow the caramel mixture to cool for about 10 minutes. Once cooled, gradually whisk in the powdered sugar until you achieve a smooth frosting consistency. If the frosting is too thick, add a little extra cream to loosen it.

                  Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to frost the tops with the creamy caramel frosting.

                    Serve & Enjoy: Decorate with a sprinkle of sea salt or chocolate shavings if desired, and serve these delightful treats to your family and friends!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 cupcakes