Introducing: Foodie Fridays!

I’m up to my eyebrows in baking ideas. I have so many that its time we make this whole recipe sharing thing a regular occurrence. Let’s face it, I like dessert, Reese likes dessert and based on your tweets and facebook messages, you like dessert too. So, I’m turning Fridays into a dessert lovers dream with Foodie Fridays. A special day where I whip up something yummy to tease your taste buds. Chocolate Caramel Cupcake Recipe

Starting this month and every Friday going forward, I’ll share a new recipe perfect for your sweet tooth. If you’re not a cupcake fan, don’t worry. I’ll be sharing more than just cupcakes. Today might be chocolate cupcakes, next Friday might be homemade ice cream, the following Fridays might be a dessert cocktail. Either way, if you’re a sweets addict, you’re going to LOVE Fridays! Chocolate Caramel Cupcake Recipe

Chocolate Caramel Cupcake Recipe

So, that brings us to this Fridays and this Chocolate Caramel Cupcake recipe. Reese is a huge chocolate lover. I can take it or leave it but I do really like caramel. We came up with this one because we both love the candies Rolos. Here’s how to make them.

Ingredients

1 cup all-purpose flour
¼ cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup hot water

For the chocolate buttercream:

2 sticks butter, softened
3 tbsp cocoa powder
4-6 cups powdered sugar
1-2 tbsp milk

For the caramel drizzle:

1 stick butter
1 cup brown sugar, tightly packed
½ cup heavy cream

To make the cupcakes:
Preheat your oven to 350 and line a muffin pan with muffin cups. Set pan aside.
Sift dry ingredients in a large bowl: flour, cocoa powder, baking soda, and salt.
In a stand mixer, mix sugar, egg, and vanilla until smooth. Add vegetable oil.
In small amounts, add dry ingredients and buttermilk alternately into your wet ingredients.
Pour hot water into the cupcake batter. Fill each section of your muffin pan halfway with cupcake batter.
Bake for 12-15 min
Cool cupcakes on cooling rack.

To make the buttercream:

In a stand mixer, start mixing butter and powdered sugar. Slowly add milk and mix some more.
Once the buttercream starts to smoothen up, add cocoa powder. Add milk and/or powdered
sugar if needed (if you want your buttercream to be more liquid and/or stiff).

To make the caramel:

In a small saucepan, melt butter on medium heat. Add brown sugar. Whisk until well-combined.
Remove caramel from heat and add heavy cream. Whisk until combined and thickens.