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Ingredients
- Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
- Sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar.
- Whisk in the milk, coffee, and melted butter.
- Whisk in the dry ingredients.
- Mix in 60% Bittersweet Chocolate Chips.
- Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
- Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean.
- Cool for 10 minutes.
- Using a small spatula or knife, remove the cupcakes from the pan.
- Continue to cool on a wire rack to room temperature.
- Mix together butter and cream cheese.
- Add vanilla and caramel sauce until thoroughly mixed.
- Gradually add powdered sugar, beating at a low speed until well combined.
| 1/4 cup | Ghirardelli Unsweetened Cocoa |
| 1 10oz Bag | Ghirardelli 60% Bittersweet Chocolate Chips |
| 1 1/8 cups | All-purpose flour |
| 1 1/4 teaspoon | Baking soda |
| 1/4 teaspoon | Salt |
| 1 | Large egg |
| 1/2 cup | Light brown sugar, firmly packed |
| 1/2 cup | Granulated white sugar |
| 5/8 cup | Whole milk |
| 1/3 cup | Strong brewed coffee or espresso |
| 1/2 cup or 1 stick | Unsalted butter |
| 12 | Ghirardelli Caramel Squares |
FROSTING
| 4 oz | Soft butter |
| 4 oz | Soft cream cheese |
| 2 cups | Powdered sugar |
| 1/2 cup | Ghirardelli Caramel Sauce |
| 1 teaspoon | Vanilla |
Directions
CUPCAKES
FROSTING
After cupcakes are cool, spread frosting on top of cupcakes. Drizzle more Caramel Sauce and place Ghirardelli Caramel Squares on top.
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