Holy Mother of Yum Cupcakes
Prep time
Cook time
Total time
Salted Caramel Recipe from Brown Eyed Baker (just halved)
Recipe type: Dessert
Serves: 36 cupcakes
  • 2 cups Cake Flour
  • 2 cups granulated sugar
  • ¾ cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine ground sea salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • 1 Cup salted butter (room temperature)
  • 1 Cup butter flavored Crisco shortening
  • 2 Tsp pure vanilla Extract
  • 2 lbs of Powdered Sugar
  • ¼ cup milk
  • 2 cups granulated sugar
  • 12 tablespoons unsalted butter, at room temperature, cut into pieces
  • 1 cup heavy cream, at room temperature
  • 1 tablespoon fleur de sel (or any other flaky sea salt)
  2. Preheat the oven to 350 degrees F. Line 3 cupcake tins with cupcake liners and set aside.
  3. In a stand mixer combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until well combined.
  4. In separate bowl, whisk together the buttermilk, oil, eggs, and vanilla.
  5. With the mixer on the lowest speed, slowly pour the wet ingredients to the dry. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on low speed and add the hot coffee. Mix just to combine, it is very important not to over mix.
  6. Pour the batter into the cupcake tins ¾ full and bake for 30 to 40 minutes, turning half way. Remove from oven when toothpick comes out clean.
  7. Cool in the tins for 30 minutes, then move to a cooling rack and cool completely.
  9. Cream together butter, shortening and vanilla extract on high speed until no lumps remain (3-5 minutes).
  10. Add Powdered sugar slowly until combined and then add in the milk. Stir on medium high speed for 8 minutes until frosting is fluffy.
  12. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.
  13. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
  14. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
  15. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
  16. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
  17. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
  18. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.
  20. Once cupcakes have cooled completely, place frosting in a pastry bag fitted with a large opening frosting tip of your choosing. Frost each cupcake then drizzle with caramel sauce. Lastly sprinkle with toffee.
  21. SIDE NOTE- I've found that after a couple days the toffee sprinkles can give the buttercream a different flavor. I recommend sprinkling cupcakes with toffee right before serving.
Recipe by Caleigh's Kitchen at http://caleighskitchen.com/2015/05/29/black-and-white-cupcakes-with-salted-caramel-drizzle-and-toffee-bits.aspx