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    Chocolate Cupcake with Caramel Cream Cheese Frosting and Dark Chocolate Sea Salt Caramel Square

    SKU:  REC1173
    This product is currently not available.
    Price pending
      Servings:   12 Cupcakes

    Ingredients
    Directions
    CUPCAKES
    1. Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
    2. Sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar.
    3. Whisk in the milk, coffee, and melted butter.
    4. Whisk in the dry ingredients.
    5. Mix in 60% Bittersweet Chocolate Chips.
    6. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
    7. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean.
    8. Cool for 10 minutes.
    9. Using a small spatula or knife, remove the cupcakes from the pan.
    10. Continue to cool on a wire rack to room temperature.

    FROSTING
    1. Mix together butter and cream cheese.
    2. Add vanilla and caramel sauce until thoroughly mixed.
    3. Gradually add powdered sugar, beating at a low speed until well combined.

    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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