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

Servings: 12 Cupcakes


  • 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
  • 4 oz Soft butter
  • 4 oz Soft cream cheese
  • 2 cups Powdered sugar
  • 1/2 cup Ghirardelli Caramel Sauce
  • 1 teaspoon Vanilla


  • CUPCAKES: 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.
  • 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 Ghirardelli Caramel Squares on top.

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