Dark Chocolate Caramel Stuffed Cookies

Dark Chocolate Caramel Stuffed Cookies | Revamperate Dark Chocolate Caramel Stuffed Cookies | RevamperateWhen did life get so busy? Or did I just get lazy? I made these dark chocolate caramel stuffed cookies months ago and totally forgot to post them. Maybe I forgot because Andrew and I devoured them so quickly?

This chocolate cookie recipe is based on my double chocolate chunk cookies (one of my favs) but stuffed with caramel so they’re even BETTER! Dark chocolate and caramel are one of my favorite combinations, and a little salt is great too. I think I’ll use and tweak this cookie recipe to make more new recipes because it’s really one of my favorites, and it’s the perfect base for all sorts of add-ins. 

These cookies are a fun surprise to bite into, and as you’d probably expect, they are SO good when they’re still slightly warm so that the caramel in the middle is nice and sticky. Once they cool, the caramel will solidify more (like the photo above) but still delicious this way too. Dip cookies in a glass of milk, and they’re an unstoppable combination. 

Dark Chocolate Caramel Stuffed Cookies | Revamperate Dark Chocolate Caramel Stuffed Cookies | RevamperateIngredients (makes 14-16 cookies): 

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (or dark)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup cocoa powder (higher quality is better)
  • 1 cup + 1 tbsp flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp milk
  • 14-16 caramels 

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

Beat the butter with a paddle attachment until smooth (about one minute). Add the sugars and mix until creamy. Then add the egg and vanilla, mixing for about 15 seconds. Scrape the bowl and slowly add the dry ingredients. If it becomes too thick, switch to a spoon or spatula and mix until barely combined. Add the milk one tablespoon at a time until the dough softens. Chill the dough for at least one hour. 

Preheat the oven to 350 degrees. Line baking sheets with parchment or a silicone mat. Use a cookie scoop or spoon to scoop large pieces of dough from the bowl, press an unwrapped caramel into the middle and pinch the dough around it. Space seam side down on the cookie sheet. 

Bake for 12-14 minutes. They may not appear done yet, but remove them from the oven anyway and allow to cool for several minutes. When cool enough to move, place the cookies on a cooling rack to finish cooling. 

Like I said, they’re best when they’re still a little warm and gooey in the middle! Enjoy!

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!

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! 

Mini Caramel Apple Cookie Cups

Mini Caramel Apple Cookie Cups | Revamperate Mini Caramel Apple Cookie Cups | RevamperateWhile everyone else is busy freaking out over pumpkin season, I’m way more excited about apple season. I love apple flavored things, and I love them even more when you put them with fall flavors like caramel and cinnamon. Hence, today’s recipe include all of my favorite things in the form of these heavenly mini caramel apple cookie cups. 

Plus, this is the easiest caramel recipe I’ve ever made, and I’m pretty sure I’ll never make caramel sauce any other way after this. Topped with sweet and syrupy Granny Smith apple chunks, the flavors all come together with the light crunch of the cookie shell, baked with more cinnamon, nutmeg and brown sugar. Seriously, these are my new favorite thing, and I plan on making many more cookie cup inspired desserts now. 

Now, on to the recipe!

Mini Caramel Apple Cookie Cups | RevamperateCookie ingredients (makes 22-24 mini cups):

  • 3/4 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar 
  • 1 egg
  • 1 tsp vanilla extract 
  • 2 cups flour 
  • 1 tsp baking soda
  • 2 tsp corn starch 
  • 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 1/4 tsp salt

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

In one bowl, whisk together the flour, baking soda, corn starch, cinnamon, nutmeg and salt and set aside. In the bowl of your stand mixer, beat the softened butter and mix in the sugars, beating until creamy. Add the vanilla and egg, and mix well for bout 10 seconds. Slowly mix in the dry ingredients in batches until the dough becomes thick and slightly crumbly.

Scoop 1-inch balls of dough into the muffin cavity and press down lightly with your fingers to fill the cavity about 3/4 full. Bake for 9-11 minutes until barely brown around the edges. Remove from the oven and immediately press a tablespoon into the middle of each cookie to make them into cups. Careful not to burn yourself! 

Let the cookies cool on a wire rack while you make the fillings. 

For the caramel filling, make a half-batch of my 4-ingredient caramel sauce. If you make a whole batch, you’ll have lots left over, which is totally OK for a hundred reasons.

Pour the caramel into the cooled cookie cups and set aside. 

Carmelized apple topping:

  • 1 apple (Granny Smith preferred), chopped into small squares
  • 1 tsp cinnamon
  • 1/4 cup butter, melted
  • 3 tbsp brown sugar 

Melt the butter in a skillet on medium-heat. Toss in the apples and cinnamon and let simmer until apples are soft, about 4-5 minutes. Sprinkle the brown sugar and let simmer for another 2 minutes until the mixture becomes syrupy.  

Scoop the apple chunks on top of the caramel filling and serve warm! Next to a scoop of ice cream or a cup of coffee, these little guys are the stuff of miracles. If you can’t eat them right away, store in an airtight container in the fridge, and reheat in the microwave for about 10 seconds to reheat before eating. Enjoy!

Mini Caramel Apple Cookie Cups | Revamperate Mini Caramel Apple Cookie Cups | Revamperate

Easy 4-Ingredient Caramel Sauce

Easy Homemade Caramel Sauce | Revamperate Easy Homemade Caramel Sauce | RevamperateLet’s talk about caramel today! So far I can honestly say I’ve never met anyone that didn’t like caramel, and it’s a staple in fall desserts. After trying several different caramel sauce recipes over the years, I’ve officially settled on a favorite. Not only is it the easiest recipe I’ve tried, it also tastes rich and sweet, just how I like my caramel. You can check out my recipe for bourbon caramel sauce over on RecipeChatter, and I thought that was pretty hard to beat, but this simple caramel recipe still tops it for me.

This caramel sauce is the perfect addition to the top of a cookie, the middle of a cupcake or just on a spoon by itself, and by adding a 1 teaspoon or less of sea salt, you can make this into a luscious salted caramel sauce. 

Easy Homemade Caramel Sauce | RevamperateCaramel ingredients: 

  • 1/2 cup butter
  • 2 cups brown sugar
  • 2/3 cup heavy cream
  • 2 tsp vanilla extract 

Melt butter in a saucepan on medium heat. As it melts, stir in the brown sugar, cream and vanilla. Cook for at least five minutes, whisking occasionally until the caramel is thick. It will bubble heavily, so keep an eye on it so that it doesn’t boil over. Continue cooking the caramel on low heat until the caramel reaches your desired thickness. 

Let it cool before eating, drizzling or filling. It will thicken as it cools, so don’t worry if it appears thin after 5+ minutes of cooking. Store in an airtight container in the fridge for several days, preferably a glass container, and reheat as necessary. 

Easy Homemade Caramel Sauce | Revamperate

No Machine Caramel Espresso Ice Cream

No Machine Caramel Espresso Ice Cream | Revamperate
Remember when I shared my recipe for whipped no-machine chocolate ice cream? Well, I thought that was easy…now I found an even easier way to make ice cream without a machine! It’s not exactly top secret, but it’s an easy base recipe that you can use to make a million different kinds of ice cream – all without a machine. I used to always want an ice cream maker, and now I’m reassured that I don’t need one. If you make ice cream this way, you’ll see that it taste exactly like it’s supposed to and the consistency is right. 

(shoutout to my fresh manicure that day!)

This recipe for no-machine caramel espresso ice cream might as well be called caramel macchiato ice cream. I swear it’s worthy of Starbucks if they sold ice cream. 

No Machine Caramel Espresso Ice Cream | RevamperateNo Machine Caramel Espresso Ice Cream | Revamperate
Espresso ice cream ingredients: 

  • 1 pint heavy whipping cream 
  • 1 can sweetened condensed milk (14 oz.)
  • 1 tsp espresso powder
  • 1 tsp vanilla extract 

For the caramel:

  • 1/2 can sweetened condensed milk (7 oz.)
  • 4 tbs butter 
  • 1/4 cup brown sugar
  • 1 tbs light corn syrup 

First, make the caramel. Combine the butter and sugar in a saucepan on medium heat. Stir in the corn syrup and condensed milk and bring to a bowl. Then let it simmer on low heat for about 5 minutes until the color changes to a deep brown. Stir constantly and remove from heat when you see the color change. Let sit on the stove while you make the ice cream. 

In a mixing bowl, beat the heavy cream on high speed until it forms peaks. Add the condensed milk and beat until combined. Dissolve the espresso powder in the vanilla until it forms a paste, and mix it into the ice cream. Lastly pour the caramel sauce into the mixture in ribbons (should still be hot). Using a spoon instead of your mixer, mix in the caramel. After it freezes, it should create caramel ribbons in the ice cream. 

No Machine Caramel Espresso Ice Cream | Revamperate
Move the cream mixture into a freezer safe container and cover. Freeze for about 6 hours and then it’s safe to scoop and serve! 

Chocolate Bourbon Brownies with Bourbon Caramel Frosting

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | RevamperateChocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
So this weekend is National Bourbon Day, and I figured we should celebrate. I guess you could call me a whiskey girl? I thought the best way to celebrate would be with combining chocolate and bourbon to make a deliciously sweet combination in these bourbon chocolate brownies. Even better, let’s throw some caramel in there. Bourbon and caramel go together surprisingly well…are you hungry yet?!

Even if you’re not really a bourbon-lover, you’ll love these brownies. They don’t actually taste like bourbon, but the taste compliments the chocolate and caramel really well, creating a flavor you wouldn’t expect. Gotta try them to find out!

Bourbon chocolate brownies ingredients (makes one 8×8 pan):

  • 1/2 cup butter, melted
  • 4 oz. dark baking chocolate
  • 1 cup sugar
  • 3 eggs
  • 1/4 cup bourbon whiskey
  • 1/4 cup cocoa powder, sifted
  • 1 cup flour
  • 1/2 tsp salt

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Melt the butter in a saucepan on the stove. Mix in the chopped chocolate and stir until fully melted. Set aside to cool before pouring into  a mixing bowl. In a separate bowl, combine the flour, salt and sifted cocoa powder. Take the cooled butter and chocolate mixture, and mix in the sugar and then the eggs, beating well between each addition. Add whiskey. Lastly, fold in the remaining dry ingredients and stir until only a small amount of white is showing. Pour the batter into a parchment lined 8×8 square pan and bake on 350 degrees for about 30-34 minutes until the brownies begin to pull away from the sides and an inserted toothpick comes out almost clean.

Let your bourbon brownies cool while you start making the frosting.

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Bourbon caramel frosting:

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1/4 cup milk (I used low fat)
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla
  • 2 tbs bourbon whiskey

First, melt the butter in a small saucepan on medium heat. Stir in the brown sugar and heat for about 2 minutes. Pour in the milk and bring to boil, stirring often. Let cool and pour into a mixing bowl. Mix in the powdered sugar until fully combined. Then add the vanilla and bourbon and mix until creamy. Spread the frosting onto cooled brownies and serve with a glass of milk (or, you know, bourbon?) and enjoy!

 

Caramel Macchiato Cookies

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
The caramel macchiato is definitely a Starbucks favorite – it’s Andrew’s, hands down. Personally, I’m not a coffee person but Andrew is. I stick to coffee that doesn’t taste anything like coffee. Basically, I’m all about peppermint mochas. Although Andrew’s caramel macchiatos taste alright, I have to say I definitely prefer my caramel macchiato cookies to the actual drink. They are COOKIES, after all.

Anyway, there is a story to these cookies. Sometimes when Andrew and I get up on the weekends, I’ll ask him what he thinks I should bake that day and he spits out random ideas for me. Sometimes they’re helpful…sometimes not so much. One morning recently, he told me caramel macchiato cookies. I gave him a confused look and asked how exactly I was supposed to do that. Well, I figured it out!

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, soft
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 tbs espresso
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups flour
  • 1 package of caramel candies

Caramel Macchiato Cookies | Revamperate
First, combine the flour, salt, baking soda and baking powder in one bowl. In a separate bowl, beat together the softened butter and sugars until creamy. Mix in the egg. In a small bowl, combine the espresso powder and vanilla, and mix until it forms a paste. Then add to the dough and beat – dissolving the espresso powder in vanilla first keeps it from giving the cookies a powdery taste. Once combined, slowly mix in the remaining dry ingredients until a small amount of white is still visible.

Scoop out 2-inch balls of dough and place on a lined cookie sheet. Bake on 350 degrees for 8-12 minutes until the edges are slightly brown and the middles soft.

As the cookies bake and cool, melt the caramel candies with about 2 tablespoons of water in a saucepan on low heat. Stir constantly until the caramels have completely melted, making sure to keep the heat turned low so that the caramel doesn’t bubble. It should drip off a spoon easily – add more water as necessary.

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
Drizzle the melted caramel over cooled cookies and devour. Seriously, these caramel macchiato cookies are de-lici-ous. Good call, Andrew. Enjoy!

We’re putting on a huge conference for work this week, so it’s going to be “goodbye social life” for the week as it has been for a while now, really. See you next week, cyberspace. I’ll miss you.

Homemade Twix Bars

Homemade Twix Bars | Revamperate Homemade Twix Bars | Revamperate Homemade Twix Bars | RevamperateRecently, I made these homemade butterfingers bars, and they were so popular that I thought it would be fun to make more candy. These Twix candy bars can be as easy or as difficult as you want them to be, depending on whether or not you make everything from scratch, and they make a nice last minute gift for someone! Plus, you know, they taste pretty good. Parts of this recipe you can make from scratch or purchase as a time-saver, such as the shortbread and caramel.

First, you’ll need to make shortbread with these ingredients (or you can buy shortbread cookies):

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1 teaspoon vanilla extract

You’ll also need:

  • 1 bag of caramel candies (I used Kraft brand)
  • 1 bag chocolate chips
  • 1 tablespoon of water

Start out by making the shortbread by creaming together the butter, sugar and vanilla. Once it’s completed mixed, slowly mix in the flour. It may begin to get really thick and hard to turn. If so, pull it onto a piece of wax paper and kneed with your hands until it’s soft and combined. With a floured rolling pin, roll out the dough onto the wax paper until it is about 1/4 inch thick. Using a ruler and a sharp knife, cut the dough into rectangles. You should be able to get 20-24 3×1 inch pieces out of the dough. Leave the pieces on a cookie sheet in the fridge for about 30 minutes.

Bake on 325 degrees for about 25 minutes until the edges begin to brown. Remove immediately and cool on a cooling rack.

Turning to the caramel middle of the candy – melt the caramel candy on low heat with 1 tablespoon of water, stirring constantly with a spatula so it doesn’t burn. When all of the pieces are melted remove the pan from heat, and use the spatula to spread caramel onto the shortbread while it’s hot. The caramel will harden on top if the cookies shortbread pretty quickly.

In a separate bowl, melt the chocolate chips in the microwave on defrost mode for 30 seconds, removing it to stir and continuing to microwave and stir until the chocolate is completely melted. If it’s too thick, add a small amount of vegetable oil.Homemade Twix Bars | Revamperate Homemade Twix Bars | RevamperateUse a fork to carefully dip the caramel-covered cookies and chocolate and let them dry on a sheet of wax paper. Then they’re ready to eat! Store the Twix bars in an airtight container on the counter or in the fridge for several days. Note, the caramel hardens in the fridge, so let them sit out for a few minutes before eating so the caramel has time to soften slightly. Enjoy!

You can also see this shortbread recipe in my sweet and salty pretzel shortbread bars.

I’ll be going off the grid for the rest of the week to celebrate Thanksgiving in Northern California with Andrew’s family. When I come back, you can expect to see lots of lots of Christmas ideas. I’m honestly so excited!

This is the first Thanksgiving I’ve been able to enjoy in at least five years because I always worked in retail during the holidays, and before that, my sister worked in retail, so my family got used to not really celebrating Thanksgiving. We’ve always been more into celebrating Christmas, so it’s really wonderful to be able to spend this week around family. Happy Thanksgiving!

Chocolate Coffee Bundt Cake with Caramel Glaze

Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | Revamperate I’ve never really thought of myself as a great baker, but recently I’ve found food to be the most inspiring thing around me. Although my blog is about so much more than recipes, you can see that I’ve picked up my baking game lately. I also never had a knack for homemade cakes – I’m all about boxed cake mix, but I’ve definitely hit a turning point in my baking. With this chocolate coffee bundt cake with carmel glaze, topped with butterscotch candy, I learned that I truly can make cake that beats up your average boxed cake mix. That’s not to say it’s not tough to make a good cake, but this cake is chocolate, coffee and caramel heaven.

For the cake:

  • 2 cups sugar
  • 1 cup milk
  • 1 cup brewed coffee, room temperature
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 baking cocoa powder
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Butterscotch candy, chopped (optional, for topping)

For the caramel glaze:

  • 1/4 cup butter (1/2 stick)
  • 1/2 cup brown sugar
  • 3 tablespoons of milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

First, preheat your oven to 325 degrees. Cream together the sugar, eggs, vegetable oil, milk, coffee and vanilla. In a separate bowl, combine the cocoa, flour, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture and continue to beat until completely mixed. Pour into a greased cake pan and bake for 30-35 minutes until a toothpick comes out clean.

In a small saucepan, melt the butter on low heat. Slowly add the brown sugar and milk, and turn up the heat to medium-to-high until the mixture begins to boil, stirring constantly with a spatula. Remove from heat and stir in vanilla. Let the mixture sit for several minutes before adding the powdered sugar a little bit at a time. Continue to stir until the powdered sugar has completely dissolved. If it’s too thick, add milk one teaspoon at a time until you reach your desired consistency.

Let the cake cool on a cooling rack until you can remove it from the pan. Bundt cakes can be difficult to remove cleanly, but there are some tips here. Otherwise, you can certainly try this recipe with other pans. As you can see above, I also made several cupcakes out of this batch because I use a smaller than average bundt pan. Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | RevamperateWhen the frosting reaches a glaze consistency, drizzle it over the cake and sprinkle butterscotch candy on the top. For best results, serve warm and with a side of coffee or milk. I made this for Andrew’s coworkers, and it was quite a hit. Despite not having a lot of experience with from-scratch cakes, this chocolate coffee cake came out perfectly moist and rich, just the way it should be. Enjoy!