Sometimes you don’t need 24 cupcakes. Sometimes 6 is plenty… These deeply chocolatey cupcakes with a sweet caramel frosting is garnished with toasted pecans, chocolate chips and a bit of caramel drizzle.
INGREDIENTS:
For The Cake:
- ½ cup all purpose flour
- ½ cup brown sugar not tightly packed — just loosely scooped into the ½ cup measure.
- 2 tablespoons cocoa
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon egg beaters or (one tablespoon of a whisked egg)
- 4½ teaspoons vegetable oil
- ¼ cup buttermilk (if you don’t have buttermilk use ¼ cup milk + 1 teaspoon cider vinegar and let sit for 5 minutes)
- ¼ cup hot coffee
For Caramel Frosting:
- ½ cup sugar
- ¼ cup whipping cream (do not substitute half and half or milk)
- 1 cup standard buttercream or cream cheese frosting
For Garnish:
- 1 tablespoon miniature chocolate chips
- 1 tablespoon pecans toasted and chopped
- 6 teaspoons caramel sauce recipe above
ADVERTISEMENT
