Description
Moist chocolate cupcakes with silky caramel frosting and a caramel drizzle.
Ingredients
- 1 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup hot water
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1/4 cup caramel sauce plus more for drizzling
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
- Add vegetable oil, egg, vanilla extract, and milk. Mix until combined.
- Stir in hot water until batter is smooth.
- Divide batter evenly among cupcake liners, filling each about two thirds full.
- Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely before frosting.
- For caramel frosting, beat butter until creamy. Add powdered sugar, caramel sauce, milk, and vanilla extract. Beat until smooth and fluffy.
- Frost cooled cupcakes and drizzle with extra caramel sauce before serving.
Notes
- Chill cupcakes for 10 minutes after frosting to help caramel topping set neatly.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American