Cooking Time: 15 Minutes
These cupcakes are frosted with caramel cream cheese frosting and topped with a milk caramel square.
Recipe by:
Ingredients
Directions
1. Wash hands with soap and water.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Line 12 cupcake molds or muffin tins with paper liners or spray with non-stick cooking spray.
4. To make cupcakes, sift together flour, cocoa, baking soda and salt in a small bowl.
5. In a medium bowl, whisk together egg, light brown sugar and cane sugar. Wash hands after handling raw egg.
6. Whisk in milk, coffee and melted butter. Add dry ingredients into medium bowl with wet ingredients and combine. Fold in chocolate chips.
7. Divide batter evenly among cupcake molds, filling each about three-quarters full.
8. Bake for 15 minutes, or until tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes.
9. Using a small spatula or knife, remove cupcakes from pan and continue to cool on a wire rack to room temperature.
10. To make frosting, mix softened butter and cream cheese together with a hand-held or standing mixer. Add vanilla and caramel sauce until thoroughly mixed.
11. Gradually add powdered sugar, beating at a low speed, until well combined.
12. Once cupcakes are completely cooled, spread frosting on top of cupcakes and drizzle with caramel sauce.
12. Embellish further by placing a caramel square on each cupcake top.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Facts
Recipe provided by Ghirardelli Chocolate Company. For more inspiration, please visit: http://www.ghirardelli.com/