Chocolate Cupcakes with Salted Caramel Cream Cheese Topping
These decadent cupcakes are a delicious balance of salty and sweet. The rich chocolate, sweet caramel and salty tang of the cream cheese frosting will hit every flavour note.
Course Desserts
Cuisine American
Keyword Chocolate Cupcakes with Salted Caramel Cream Cheese Topping
Preheat oven to 350°F and line 24 muffin cups with cupcake liners.
In a bowl, whisk together flour, cocoa, baking soda, baking powder and salt.
In a mixing bowl, beat the sugar, mayonnaise, buttermilk and vanilla until well blended.
Add dry ingredients to the wet ingredients and stir to combine.
Spread batter into muffin tins and bake for 20 minutes or until a fork inserted into a cupcake comes out clean. Set aside and let cool.
To make the topping, stir together sugar and water in a saucepan and cook over medium high heat until mixture turns a deep golden colour (about 12 minutes). Remove from heat.
Slowly stir in cream, salt and vanilla and let cool.
In a mixing bowl, beat cream cheese until smooth. Then beat in caramel mixture (reserve ¼ cup for drizzle) until well blended.
Spread topping over cupcakes and drizzle remaining caramel over each. Refrigerate until ready to serve.