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  • Chocolate caramel cupcakes with Caramel Cream Cheese frosting and Bourbon Caramel Square
Image for Chocolate caramel cupcakes with Caramel Cream Cheese frosting and Bourbon Caramel Square from Ghirardelli
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    Chocolate caramel cupcakes with Caramel Cream Cheese frosting and Bourbon Caramel Square

      Servings:   12 Cupcakes

    Ingredients
      Cupcakes:
      1/4 cup Ghirardelli Unsweetened Cocoa
      1 10 oz Bag Ghirardelli Caramel Chips
      1 1/8 cups all-purpose flour
      1 1/4 teaspoon baking soda
      1/4 teaspoon salt
      1 large egg
      1/2 cup firmly packed light brown sugar
      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 Bourbon 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

    Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.

    To make the cupcakes:

    • 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 Caramel 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.

    To make frosting:

    • 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.

    After cupcakes are cool, spread frosting on top of cupcakes. Drizzle more Caramel Sauce and place Bourbon Caramel Squares on top.

    In this recipe: