Chocolate Caramel Cupcakes!

27 Sep

Start with your favorite from scratch chocolate cake or box mix. If you do want to use a box mix be sure to read my blog Lazy Cakes about making a box cake taste richer. I’ll include my basic chocolate cake recipe if you don’t have your own favorite.


2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 30 to 35 minutes.18- 23 mins for cupcakes.


1 Cup Packed Brown Sugar

4 Egg Whites

1 1/4 cups Salted Butter

1 tbsp Vanilla

Whisk sugar and eggs together in a double boiler using the bowl attachment of your stand mixer. Once the mixture is frothy and there is no longer any grit to the sugar move the bowl into your stand mixer and beat on high-speed with the whisk attachment until stiff peaks form. At that point switch to the paddle mixer and turn the speed to low. Add the butter a little at a time until it is all in there and give it about 10 minutes to mix together. At that point add the vanilla and mix until incorporated. For more detailed instructions on making Swiss meringue read this: Caramel Swiss Meringue!!

These are lovely cupcakes! I hope you enjoy making them as much as you enjoy eating them. I know I do!!

Happy cup-caking!!

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