Chocolate Cupcakes with Salted Caramel Frosting

Ok… So I was thinking about not posting these. BECAUSE I wasn't a huge fan. But the pictures were too good to let them go to waste. Darn you bad African baking ingredients. I think it was the brown sugar that wrecked it for me. When I get brown sugar there's two choices- either like brown colored granulated sugar, or sugar that's basically molasses flavored. And that's what we had at the time. SOOOO… It was more like molasses frosting. EEW. BUT! I can guarantee you these would be SO good if you have normal ingredients unlike yours truly… So here ya go. Give it a shot!

For some reason every time I make cupcakes they don't really turn out well. Is that even legal to be a baker and not be able to make cupcakes? Mehh.

{guess who doesn't have a future in professional cupcake frosting… That's not a job. But still.}

Chocolate Cupcakes

1 stick {1/2 c.} of butter

2 eggs

3/4 c. milk

one box/bag chocolate cake mix

1/3 c. flour

1 tsp. baking powder

Preheat oven to 350ºF. Line a muffin pan with cupcake liners. Set aside. 

Pop the butter in the microwave to soften. Add in the eggs and milk. 

Stir until combined. Mix in the cake mix, flour, and baking powder. 

Scoop the batter evenly into the prepared muffin cups. Bake for 20-25 minutes

or until a toothpick inserted in the middle comes out clean. After the cupcakes have cooled, top with salted caramel frosting. {recipe follows}

Naked cupcakes, what? That's almost as bad as… *shivers* coffee cake without a crumble topping. Let's fix that, shall we? 

Salted Caramel Frosting
Recipe from//Sally's Baking Addiction

1 stick {1/2 c.} butter

1 c. dark brown sugar

1/3 c. heavy cream

1/4 tsp. salt

2/3 c. powdered sugar

Melt butter in a saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium hear until sugar is dissolved. Add salt. Allow to bubble for about 1 minute. Remove from heat and allow to cool. {if you're as impatient as me, you sure could put it in the fridge to speed up the process.} Beat in powdered sugar 1 cup at a time, until you reach desired consistency. Pipe or frost cupcakes as desired.

Wishing you all better cupcake-making!

-Sophie