Dark Chocolate Salted Caramel Cupcakes

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateI started a new job a few weeks ago, which is always a huge adjustment. It was my new coworker’s birthday recently, and since she’s been SO nice and welcoming to me, I wanted to make her a batch of cupcakes to celebrate. After all, baking is basically how I make friends. 

I’ve made salted caramel cupcakes before but I felt that they were overly sweet, so I decided to take a slightly different approach this time with a dark chocolate cupcake base. Of course, dark chocolate is rich enough on it’s own that I didn’t want to overdo it on the frosting, so I kept it on the lighter side. You’re probably sitting there thinking, “how do you make caramel frosting LIGHT?” Honestly, you just add a little less caramel and as long as you beat the butter until it’s super fluffy, you don’t need to add as much sugar, which really helps tone down the flavor. Since you’re getting extra sweetness from the caramel, you don’t need the full amount of powdered sugar as a standard vanilla buttercream

All together and topped with some caramel and course salt, these dark chocolate salted caramel cupcakes are a total HIT in my book. In fact, I think these chocolate cupcakes will go done as one of my favorites of all time because they baked so perfectly! 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the cupcakes (makes 12 cupcakes): 

  • 1/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup dark chocolate cocoa powder (I use Hershey’s Special Dark)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup buttermilk
  • 1/4 cup hot water

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

In one bowl, whisk together the flour, cocoa powder, baking soda and salt. In another, mix together the buttermilk and hot water. 

Cream the softened butter and sugar until smooth. Add the egg and vanilla and mix for about 30 seconds. Slowly add the dry ingredients, alternating with the liquid mixture until completely combined and the batter is smooth.

Distribute the batter among the lined cupcake cavities and bake for about 18 minutes until an inserted toothpick comes out clean. 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the salted caramel buttercream:

  • 1 cup butter, room temperature
  • 2 1/4 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt (if not using salted caramel)
  • 2 tbsp heavy cream
  • 1/2 cup caramel sauce (homemade or store bought, salted is optional)
  • Course salt, optional (for topping)

You can use a salted or regular caramel sauce and just add a little salt to the frosting if you’re using regular sauce. Also, if you click the link above for homemade caramel sauce, you can follow my super simple recipe if you prefer to make your own rather than buy it at the store. 

In your mixing bowl fitted with a paddle attachment, whip the butter on medium speed for about 2-3 minutes until light and fluffy. Add the powdered sugar, vanilla extract,  salt and heavy cream and mix to combine. On medium-high speed, continue whipping the frosting for about 5 more minutes. Add in caramel sauce and mix until just combined.

Pipe the frosting onto cooled cupcakes (psst…you can also fill your cupcakes with caramel if you want!) and top with some additional caramel sauce and course salt. When you bite into one, it’s the perfect combination of sweet, rich and salty. Basically, it’s a match made in heaven. Enjoy!

Coconut Easter Egg Hunt Cupcakes

Coconut Easter Egg Hunt Cupcakes | RevamperateWith Easter coming up at the end of the month, I’m really excited to share a new recipe for these fun coconut Easter egg hunt cupcakes over on RecipeChatter’s website! 

These coconut cupcakes are topped with vanilla buttercream and green coconut shavings to look like grass and garnished with chocolate egg candies to look like an Easter egg hunt. They’re super easy to make, and you won’t believe how easy it is to dye coconut any color you want. 

So head over to RecipeChatter for the whole recipe, and stay tuned to the blog for more Easter ideas this month!

Green Velvet Cupcakes for St. Patrick’s Day

Green Velvet Cupcakes with Cream Cheese Frosting | Revamperate Green Velvet Cupcakes with Cream Cheese Frosting | RevamperateWith St. Patrick’s Day coming up, I wanted to fit in at least one themed dessert, and naturally, it had to be green. That led me to try making these green velvet cupcakes! Every recipe is more fun when you get to add almost a full bottle of food coloring to it, right?

So you’re probably thinking “what is green velvet?” Well, it’s like red velvet but green. OK, then what is red velvet? Well, I’m glad you asked because I decided to research it!

Here’s the basic rundown on red velvet cake. A red velvet cake has three key ingredients: unsweetened natural cocoa powder (usually a small amount), buttermilk and vinegar. Then, of course, food coloring gives it its signature deep red look. All three flavors combine to give velvet cakes (since there’s also blue, black, etc.) a slightly chocolate taste that is hard to describe. Red or green velvet is just a type of chocolate cake, but because it uses less cocoa powder, the buttermilk and vinegar give it the signature flavor that seems more rich and creamy and less chocolatey than your average chocolate cake. In short, a green velvet cake has all the same ingredients but uses different food coloring, which is why you can make a velvet cake in multiple colors.

Best of all, it still pairs best with cream cheese frosting, but you can also go for a standard vanilla buttercream and it’s just as delicious. If you want to go all out with the green, save a couple drops of food coloring for your frosting too.

Green Velvet Cupcakes with Cream Cheese Frosting | Revamperate Green Velvet Cupcakes with Cream Cheese Frosting | RevamperateFor the cupcakes (makes 12-14):

  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 tbsp cocoa
  • 1/2 tsp salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 1 oz green food coloring

Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside.

In one bowl, stir together the flour, sugar, cocoa, salt and baking soda and set aside.

In the bowl of your mixer fitted with a whisk attachment, mix the eggs on low speed until bubbles form. Add the buttermilk, oil, vinegar and vanilla and mix on medium speed until all are blended together (do not overbeat). Slowly add in the dry ingredients, mixing until the batter is smooth. Scrape the bowl.

Then add A LOT of food coloring. The batter should be a deep green color, which means most of a bottle should go into the batter. Warning: too much food coloring can give the cake a metallic taste so use your best judgement. The baked cupcakes will appear a bit darker than the uncooked batter. Scrape the bowl in between to ensure the green is well-distributed. 

Divide the batter among 12-14 lined cupcake cavities and bake for about 15 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan.

Green Velvet Cupcakes with Cream Cheese Frosting | RevamperateFor the frosting, try using my favorite cream cheese frosting recipe, which you can find here. OR you can also try a good ‘ol fashioned vanilla buttercream, like this one.

Pipe your frosting onto cooled cupcakes and top with sprinkles or meringues. I made some clover (ish?) meringues last time I baked just in case I could use them for St. Patrick’s Day. Enjoy! Just try not to end up with green all over your hands and kitchen 馃檪

Lemon Cupcakes with Cream Cheese Frosting

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | RevamperateToday’s recipe was made at the request of my lovely coworker Lisa for her birthday last month. After bringing a batch of lemon cream cheese cookies to work (don’t worry, that recipe is coming soon too!), she requested a batch of lemon cupcakes with cream cheese frosting. Well, when people ask, I accommodate! Best of all, experimenting with this cupcake recipe was so worth it because I swear these are THE BEST lemon cupcakes. The combination of lemon extract, lemon juice and lemon zest made for a perfectly tart cupcake that’s not too overpowering. 

Cream cheese frosting is, as I’m sure you’ll agree, the mightiest of frosting and I could eat an entire batch by itself, but it’s even better on top of these cupcakes. Sprinkled with a little lemon zest or a tiny slice of lemon, it’s pretty darn amazing. I also kept the cream cheese frosting on the fluffy, less sweet side so that it wouldn’t overpower the tartness of the cupcake. I think these cupcakes will have to be one of my go-to recipes in the future! 

Plus, how cute are those cupcake liners?! I’ve had them in the cupboard for a long time and I’m so glad I finally got to use them.

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | Revamperate For the lemon cupcakes (12 cupcakes): 

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature 
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 tsp pure lemon extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk 
  • 5-6 tbsp lemon juice (approx. 2 lemons)
  • 2 tbsp lemon zest (approx. 2 lemons + more for topping)

Preheat the oven to 350 degrees. Line a cupcake pan with liners. 

In one bowl, whisk together the flour, baking powder and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the butter and sugar until smooth. Add the eggs and egg white and mix well. Mix in the vanilla and lemon extracts. Slowly mix in the dry ingredients until barely combined. Then add the lemon juice, lemon zest and buttermilk until barely mixed. 

Distribute the batter between the lined cupcake cavities. Bake for 20-22 minutes until an inserted toothpick comes out clean. 

Let cool completely while you prepare the frosting. 

For the cream cheese frosting:

  • 1/2 cup butter, room temperature 
  • 1 8oz. packages of cream cheese, room temperature 
  • 5-6 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream 

Beat the butter and cream cheese for about 2 minutes until smooth and fluffy. Using room temperature butter and cream cheese will help reduce the lumps in the frosting. Mix in the powdered sugar one cup at a time, scraping the bowl in between. Then add the vanilla and heavy cream and mix until completely smooth. 

Pipe the frosting onto cooled cupcakes and top with extra lemon zest or a small slice of lemon! Then enjoy!

Chocolate Cupcakes with Coffee Buttercream Frosting

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateAnyone else need a pick-me-up on this Monday morning? 

If you’re like me and need some chocolatey coffee in your morning, then these chocolate cupcakes with coffee buttercream are for you. So it’s OK to have cupcakes for breakfast if there’s coffee, right?! Right?

These are some darn good cupcakes, but the frosting is probably the best part. I’m still not the biggest coffee-lover (just a caffeine-lover), but the balance between coffee and chocolate is perfect. To dress them up a bit, I used a round tip to pipe the frosting and coated the it in chopped chocolate covered almonds. Plus, how cute are those cupcake liners?!

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateI used the chocolate cake recipe from my chocolate espresso cupcakes because the espresso added some extra richness to the cake, which pairs really well with the coffee frosting. 

Coffee buttercream ingredients: 

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1-2 tbsp milk

Bring water to a boil. Then combine the hot water water, coffee granules, and vanilla extract in a small bowl and stir until the coffee dissolves. Set aside to cool. 

Beat the butter with a paddle attachment on medium speed for about 2 minutes until the butter is pale and fluffy. Add the powdered sugar a little at a time, scraping the bowl as you go, until fully mixed and airy, about 3 minutes. Mix in the coffee mixture followed by the milk until the frosting is fully mixed. 

Chocolate Coffee Cupcakes | RevamperatePipe the frosting onto cooled cupcakes and top with sprinkles, crushed nuts or even chocolate covered espresso beans!

Death by Chocolate Cherry Cake with Spiked Chocolate Ganache

Chocolate Cherry Cake with Chocolate Rum Ganache | Revamperate Chocolate Cherry Cake with Chocolate Rum Ganache | RevamperateHappy chocolate cake day! It seems fitting for chocolate cake to have it’s own special day, so I’m celebrating it today with an extra chocolatey cake made with cherries and topped with a rum chocolate ganache. This cake is TO DIE FOR and I don’t normally like cherries that much, but let’s be honest, the rum makes it. A little rum takes anything to the next level! 

It uses melted butter and melted chocolate to make it extra rich, so it tastes like a truly chocolate cake. Luckily, the melted butter and buttermilk keep it moist too, so it sort of tastes like an extra rich boxed mix (but SO MUCH BETTER). Then it’s filled with dark pitted cherries and topped with a smooth chocolate ganache spiked with rum. The tastes of the chocolate, cherries and rum go so well together, and the dark cherries really bring out the richness of the cake. 

I baked mini bundt cakes so it would be easy to drizzle the ganache over the top, and one cakelet makes the perfect dessert for two! Valentine’s Day idea, anyone?

Chocolate Cherry Cake with Chocolate Rum Ganache | RevamperateChocolate cake ingredients (makes 10-12 cakelets):

  • 1/2 cup unsweetened cocoa powder 
  • 3 oz. semi-sweet chocolate 
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 3/4 cup hot water
  • 1/4 cup melted butter
  • 2 tsp vanilla extract
  • 1 cup flour 
  • 1 canned dark pitted cherries

Preheat the oven to 350 degrees. Grease a mini bundt cakelet pan or silicone mold with butter and sprinkle with cocoa powder and set aside. 

In a medium sized bowl, combine the cocoa powder and chopped chocolate. Pour in the hot water and stir with a whisk until smooth. Set aside to cool. 

In a separate bowl, whisk together the flour, sugar, salt, baking soda and baking powder. Set aside.

In a large mixing bowl or your stand mixer, mix together the melted butter, buttermilk, vanilla and eggs with a whisk attachment until smooth. Mix in the chocolate mixture. Slowly add the dry ingredients and mix until smooth. 

Pour a small amount of batter into each cavity and then layer pitted cherries before topping each cavity off with more cake batter until the cakelets are 3/4 full. Bake for 18 minutes until an inserted toothpick comes out clean. Cool completely on a wire rack. 

To easily remove them from the pan, I leave mine in the refrigerator for about 30 minutes. Them remove and replace on a wire rack right-side up. 

Chocolate Cherry Cake with Chocolate Rum Ganache | Revamperate Chocolate Cherry Cake with Chocolate Rum Ganache | RevamperateChocolate rum ganache ingredients: 

  • 1 cup semi-sweet chocolate chips (or 8 oz. chopped chocolate)
  • 1/2 cup heavy whipping cream
  • 2 tbsp rum

Heat the cream until sizzling. Remove from heat and stir in chocolate chips until completely melted. Add rum extract and set aside to cool lightly. 

I find it easiest to pour with a measure cup with a spout. Pour the ganache over the cooled cakelets and enjoy! If you desire, sprinkle with cute sprinkles for a little color or decoration. 

Mini Creme Br没l茅e Cheesecakes

Mini Creme Br没l茅e Cheesecakes | Revamperate Mini Creme Br没l茅e Cheesecakes | RevamperateShow of hands – have you ever tried creme brulee? It’s such an odd but delicious dessert and I’ve only ever tried it when I’ve been on vacation and/or not paying for it myself. I guess that’s what makes it special though. I’ve only had it a few times, but it’s a delicious treat that always makes me feel like I’m celebrating a special occasion. 

For my birthday, my parents gave me a kitchen torch, which I was super excited about but didn’t really know what to use it for at the time. Creme brulee is a pretty advanced thing to make, and I haven’t given it a try yet (yes, it’s on my to-do list). Instead, I’m taking baby steps with the kitchen torch. Other than using it to make s’mores (highly recommended), it’s great for caramelizing things to achieve a similar look to broiling.

And that’s how I turned regular ‘ol cheesecake into fancy mini creme brulee cheesecakes. See what I did there? Yeah, it’s just super basic cheesecake with beautiful caramelized sugar, homemade whipped cream and beautiful berries. It doesn’t take much to make a beautiful dessert, and these mini cakes are the easiest type of cheesecake you could ever make because they use very few ingredients and don’t require any special methods like water baths or messing with oven temps. Easy peasy! 

Mini Creme Br没l茅e Cheesecakes | Revamperate Crust ingredients:

  • 1/2 cup vanilla wafer crumbs 
  • 2 tbsp butter, melted

Preheat the oven to 350 degrees and spray a mini muffin pan with cooking spray. 

Grind up the wafer cookies in a food processor until fine. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom of the cavities. Set aside.

Cheesecake ingredients:

  • 8 oz. cream cheese, room temperature
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract 

In the bowl of your stand mixer, beat the cream cheese for about 2 minutes until completely smooth. Add the sugar and beat well. Then mix in the egg and vanilla. Scoop spoonfuls of cheesecake into the cavities until it reaches the top and smooth it out as best you can. 

Bake for about 15 minutes until the filling does not jiggle. The outsides should not brown at all. 

Let cool for about 20 minutes until pan is cool to the touch. Cover with aluminum foil and move to the refrigerator to set for at least one hour.

Mini Creme Br没l茅e Cheesecakes | RevamperateTopping ingredients:

  • 2 tbsp granulated sugar
  • Whipped cream (see my recipe here
  • Strawberries, raspberries or other fruit

Line a baking sheet with foil or parchment. Remove the pan from the fridge and turn it over to flip the cheesecakes cleanly upside down onto the foil. Turn right-side up with your hands and sprinkle top with sugar. Using a kitchen torch, melt the sugar until it caramelizes. (If you do not have a kitchen torch, you can use a broiler setting on your oven but pay very close attention to the baking time so that you do not overcook the cheesecake.) 

Top with a small dollup of freshly made whipped cream and a strawberry slice, or use your favorite fruit or other toppings to finish it off! These little bites of heaven are a simple solution to any cheesecake troubles and they look/taste really fancy without the added effort. Enjoy!



Baking Basics | How to Make Cake Pops

How to Make Cake Pops | Revamperate How to Make Cake Pops | Revamperate
Happy Monday, everyone! It’s my first day back after the holidays and my extended hiatus, and I’m easing back in the game (after a few more cups of coffee). We just got home from Florida last night, so I’m hustling to put together a few things for the week, starting with a post on the basics of making cake pops. 

You’ve probably seen by now that cake pops are the new fad. I mean, they’re not that new, but they’ve gotten really popular to the point that people celebrate birthdays and weddings and many other occasions with cake pops. 

Whenever I bake layer cakes (which isn’t very often) I cut off the tops of the cakes and save it to make cake pops! After all, I wouldn’t ever want cake to go to waste. That’s just not right. Every time you bake a cake, just save the tops of them for making cake pops and you won’t have to do much extra work for a new batch of goodies. They’re really easy, and using the basics, you can make all sorts of flavor combinations and cute designs. 

How to Make Cake Pops | Revamperate
Ingredients:

  • Cake 
  • Frosting 
  • Candy melts or chocolate 
  • Sticks
  • Toppings 

The frosting you use can make a difference in the taste of your cake pops, so use something that compliments your cake. In these photos, I used leftover chocolate cake and vanilla frosting. To make it easy on yourself, you can use store bought frosting and it works just the same. 

If you’ve never worked with candy melts before, they’re not the same thing as chocolate. They are technically vanilla flavored candy that is very similar in taste to chocolate, and they come in a variety of colors. If you prefer the chocolate taste, you can use regular chocolate chips or baking chocolate and dye the white chocolate any color you want. 

How to Make Cake Pops | Revamperate How to Make Cake Pops | Revamperate
How to make cake pops:

  1. Bake a cake! Like I said above, save the tops of layer cakes. Check out my cake and cupcakes archives for recipes.
  2. Crumble the cake in a large bowl until it’s somewhat fine.
  3. Add frosting to the cake, a little at a time, and mix with your hands until it holds together but isn’t overly moist with frosting. 
  4. Form 1-inch balls with your hands and place on a lined baking sheet.
  5. Freeze or refrigerate the cake while you melt the candy coating.
  6. Melt the candy coating or chocolate and add a little vegetable oil to thin out the coating if needed. 
  7. Dip the sticks in the candy coating and press into the cake and let the candy coating inside the cake harden before you try coating, or the cake may fall off the stick. You can refrigerate it to speed up the process. 
  8. Dip the cake pops in the candy coating and either place head down on a lined baking sheet or let the excess chocolate drip off and stand the cake pops straight up in a glass or in styrofoam. 
  9. Sprinkle on toppings while coating is still wet and leave out to harden completely. 

Ta-da, that’s cake pops! It might take a few tries to get the hang of it and that’s OK. I’ve had plenty of failed attempts at cake pops, usually resulting in super lumpy cake or my cake falling off the sticks. Be patient and take it slow, and you’ll get the hang of it before you know it! 

Chocolate Funfetti Cupcakes

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateGoing into this recipe, I was a little iffy. Not about the cupcakes, but about the sprinkles. Whenever I’m planning a new recipe, I usually do searches on Google and Pinterest to see if anyone else has done it before and learn a little from their posts. Well, I was really surprised when I searched “chocolate funfetti” that I didn’t see a ton of chocolate funfetti cakes. Everyone always used vanilla, which of course made me wonder why no one else had tried it. It’s very difficult to be original anymore. Anytime I have an idea, I search it online and am instantly disappointed that I’m not the first to try it, but that’s just how it goes. Instead, I learn from other people and find a way to tweak an idea or put my own spin on it. 

So I set out to make chocolate funfetti cupcakes with the expectation that they probably wouldn’t turn out properly since, from what I could see, no one else had shared it. Would you be able to see the sprinkles through the chocolate? Would they taste good? Sorry, I get super dramatic about cake, ha. You get the point. Luckily, yes, they did turn out! Thus, I hope chocolate funfetti cake becomes a thing because it combines two favorites: chocolate and sprinkles. I made these for my coworker’s birthday and everyone seemed quite pleased with them. My coworkers are my taste testers, so if they approve, I usually know it’s a good recipe! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateIngredients (makes 24-26 cupcakes):

  • 2 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 3 eggs 
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 
  • 1/2 cup or more of colored sprinkles

Preheat the oven to 350 degrees. Line 2 cupcake pans with liners. 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed, and add the remaining water as it mixes. Mix in the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes until the batter is smooth. Stir in the sprinkles with a spatula. 

Distribute the batter between the cupcake cavities, filling about 1/2 full. The batter is fairly thick and bakes tall, so you don’t want the cupcakes to spill over. Bake for 18-20 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack. 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateChocolate buttercream: 

  • 1 1/2 cups butter, room temperature 
  • 4 cups powdered sugar
  • 1/2 cup unsweetened natural cocoa powder, sifted
  • 2 tsp vanilla extract 
  • 2 tsp heavy cream (optional)
  • Sprinkles, topping (optional)

Cream the butter for about 5 minutes until smooth and fluffy, and add the sifted cocoa powder. Then add the powdered sugar a little at a time, mixing until well-combined. Add the vanilla and mix until smooth. If too thick, add a little cream to smooth it out. 

Pipe the frosting onto cooled cupcakes and garnish with MORE SPRINKLES! I hope you love these as much as I do! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | Revamperate

Salted Caramel Cupcakes

Salted Caramel Cupcakes | Revamperate Salted Caramel Cupcakes | RevamperateWhile it’s still fall, all I want to do is eat caramel everything. I recently shared my recipe for the easiest homemade caramel sauce ever, and I use that same recipe for a delicious filling and drizzle on these cupcakes. These are a triple threat. Brown sugary cupcakes with caramel filling, topped with salted caramel buttercream frosting and drizzled with more salted caramel. 

Basically, I hope you like caramel! Salted caramel cupcakes will go down as one of my favorite cupcake recipes, but I’ll warn you, they’re extra sweet. The cupcakes come out perfectly light and moist, but the frosting is extra sweet, so a little bit on top of the cupcake will go a long way. Lucky for me, I love sweet! 

Salted Caramel Cupcakes | RevamperateIngredients (makes about 14 cupcakes): 

  • 1/2 cup butter, soft
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup + 2 tbsp buttermilk 

Preheat the oven to 350 degrees. 

Combine the flour, baking powder and salt in one bowl and set aside. Beat the butter and brown sugar until creamy. Add the vanilla and each egg, beating well between each addition. Mix in the flour mixture in 2-3 batches, alternating with the buttermilk.

Distribute the batter among lined cupcake cavities and bake for 20-22 minutes until an inserted toothpick comes out clean.

For the salted caramel filling and drizzle, visit my recipe for 4-ingredient caramel sauce.

Once the cupcakes are cooled, core them to fill with caramel. I prefer to use a knife to cut a small circle in the middle of the cupcake and use a spoon to fill with still slightly warm caramel. 

Salted Caramel Cupcakes | Revamperate Salted Caramel Cupcakes | RevamperateSalted caramel buttercream

  • 1/4 cup butter
  • 1 cup brown sugar
  • 2/3 cup heavy cream (divided)
  • 1 tsp vanilla extract 
  • 1/2 tsp salt
  • 3-4 cups powdered sugar

In a saucepan, melt the butter, 1/3 cup of cream, vanilla, brown sugar and salt. Simmer on medium heat until the sugar melts and the mixture bubbles, about 5 minutes. Remove from heat and let cool for about 5 minutes. Transfer to the bowl of your electric mixer fitted with a whisk attachment. Beat the caramel mixture, adding the powdered sugar and 1/3 cup of heavy cream until you reach your desired sweetness and the frosting is fluffy. Add more or less sugar or cream until you reach the consistency you prefer.

Pipe the frosting onto cooled cupcakes, covering the caramel filling, and drizzle with additional caramel. Now, indulge!