Salted Caramel Chocolate Cupcakes

Servings: 24 cupcakes

Ingredients

Chocolate Cupcakes

1 box Devil's Food Cake Mix
1 box (3 oz.) Jello chocolate instant pudding mix
4 large eggs
1/2 cup canola oil
1/2 cup milk
1 cup sour cream

Salted Caramel Frosting

1/2 cup butter use Irish butter, if possible
1 cup packed brown sugar
1/3 cup heavy cream
1/4 tsp salt
3 cups confectioner's sugar
garnishes (pretzels, caramel or chocolate caramel candy)

Instructions

Preheat the oven to 350°. Line cupcake pans with liners.
Using a stand mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes.
Scoop the batter evenly into cupcake liners. I prefer to use a retractable ice cream scoop or large baking scoop.
Bake for 20-25 minutes, or until a toothpick comes out clean. Remove the cupcakes from the tin and let cool.
Meanwhile, make the frosting. Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and cream. Stir constantly over medium heat until sugar is dissolved.
Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and cool.
Beat in confectioner's sugar 1 cup at a time, until you reach the desired consistency.
Frost the cupcakes using a pastry bag and tip or with an icing spatula. Top with a pretzel and drizzled caramel, or consider adding a chocolate caramel candy.

Notes

Recipe slightly adapted from Sally’s Baking Addiction

See? I told you, you would not be disappointed — but do try to share a few!

Blessings,
Tina

Le Cordon Bleu Tops the Chart!

Leave a comment June 9, 2019 Tina

What was my favorite part of our trip to Provence, France and Geneva, Switzerland? Hands down, cooking school! Within the first week, we spent 2 1/2 days in Paris, primarily eating very well, doing the tourist thing and revisiting sights we have seen a half a dozen times during our seven years living in Europe. It simply felt good (and comfortable) being back on the continent as we remembered what we most enjoyed during our travels. Before heading south to Lyon for the Rhone River cruise, we spent the morning at Le Cordon Bleu Paris making chocolate macaroons.

The class began by selecting from the 12 cooking stations and getting dressed in our aprons and hats. Chef Eric Verger demonstrated the mixing and baking process, to include using a pastry bag to press the cookie dough into perfectly round half dollars. The most important instruction was to not overmix the dough or the cookies will crack during baking. I took copious notes during the demonstration, intending to get this right the first time.

Ladies Day In

Leave a comment February 18, 2019 Tina

When we moved into our new house in December, a few of our good friends were unable to join us. Thankfully, I have an incredibly thoughtful friend for whom that scenario “just wouldn’t do!” So, we scheduled a ladies only brunch so they could see the new house and we could have a relaxing day indoors.

Well, today was the day! A snowy, very cold February Monday brought me three dear friends, a salmon fritatta, fresh fruit, blueberry bran muffins and plenty of chocolate! I provided the venue, mimosas (and of course, tea & coffee) and a warm fire and they brought brunch. I set the table with square Lenox Butler’s Pantry plates I purchased about 15 years ago at the factory in Italy over chocolate brown woven chargers topped with my grandmother’s ivory cloth napkins. I love, love these plates and I simply do not use them enough! I specifically bought them for ladies luncheons and so, they had to be featured on this special day. Please do keep in mind, I am not a stuffy ladies luncheon kind of person — but I was a military spouse for 25 years and sometimes you have the privilege (or responsibility) of hosting a whole lot of wives for a social or luncheon and I wanted to be prepared. Read More