Ok, so I know what you’re thinking. Really Jocelyn? Another cupcake recipe? First you don’t give us any desserts for ages, and now you give us two cupcake recipes in the matter of a couple weeks? (In case you missed it, here’s the snickerdoodle cupcake recipe I shared recently) Are you trying to kill us with sugar?
I assure you, I am not. And I promise you, I have a good reason for making another batch of cupcakes again so soon.
As you may or may not know, my day job (when I’m not cooking, baking, and blogging) is as a nurse in a surgery clinic. One of our surgeons had a birthday this past weekend, and we decided that we needed to celebrate on Tuesday. The other nurse I work with decorated his office, we ordered pizza for lunch, and of course, I made dessert.
I was originally going to make a full-blown cake, but then I decided that I didn’t really feel like making a cake. So I settled on making cupcakes instead.
And boy, am I glad I did. These cupcakes were so delicious.
First of all, I love caramel. Like, LOVE love caramel. It is, without a doubt, my favorite flavor of sweet. You know the way some people love chocolate? That’s how I am with caramel. I’m a caramelaholic. And these cupcakes are soft, fluffy, and lightly flavored with caramel goodness. Plus, they’re made from a box mix (with a few tweaks to make them taste even better), which makes them super-duper simple to make! It took me all of 5 minutes to whip up the batter, which is ideal when you’re making cupcakes on a busy weeknight.
I was initially going to cover these cupcakes in a delicious caramel frosting (there’s no such thing as too much caramel, in my opinion), but I realized at about 9:00 at night that I was fresh out of caramel sundae syrup. Since there was no way I was going to run to the grocery store (because I’m lazy), I improvised and made some chocolate frosting instead.
Now this is not your typical chocolate frosting. There’s no melting baking chocolate or chocolate chips, so you don’t have to worry about accidentally burning the chocolate because you set the microwave for way too much time and then promptly forgot about it (not that that’s ever happened to me…). Instead, you add some chocolate sundae syrup and cocoa powder to a creamed butter and cream cheese mixture and then sweeten it up with loads of powdered sugar. The result is a creamy, decadently chocolaty frosting that is just to die for.
I brought the cupcakes in to work yesterday, and they were gone before I knew it. I had people asking me at the end of the day if I had stashed any extras somewhere because they just had to have one more. Looks like I’ll just have to make another batch of cupcakes again soon :)
Easy Caramel Cupcakes with Chocolate Syrup Frosting
Servings: About 20 cupcakes
For the cupcakes:
- 1 (16.5 oz) box caramel cake mix
- 3 eggs
- 1/2 cup (1 stick) butter, melted
- 1/2 cup milk
- 1/2 cup water
For the chocolate syrup frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 cup chocolate sundae syrup
- 1/4 cup unsweetened cocoa powder
- 6 cups powdered sugar
- Chocolate sprinkles/jimmies (optional)
- Preheat oven to 350. Line two muffin pans with cupcake liners and set aside.
- Using a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together cake mix, eggs, melted butter, milk, and water on medium speed until ingredients are just combined.
- Divide batter evenly between muffin cups, filling each about 2/3 full. Bake 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool in the muffin tins for about 5 minutes, then move to a wire rack to finish cooling.
- While cupcakes are cooling, prepare the frosting. Using a stand mixer fitted with the whisk attachment, or in a large bowel using a hand mixer, beat softened cream cheese until fluffy, about 2 minutes. Beat in butter until well combined, about another 2 minutes. Pour in chocolate syrup and mix until combined. Beat in cocoa powder, then powdered sugar, 1 cup at a time. Frost cupcakes and top with chocolate sprinkles/jimmies, if desired.
Inspired by: Tidy Mom