Posted by: Sophisticakes | May 5, 2011

Classy Dark Chocolate Cupcakes with Salted Caramel Buttercream

My mom asked me to make some cupcakes for her book club, so I decided to make some simple and classic mini cupcakes 🙂


The cupcakes: One of my new favorites! An altered version of  Dark Chocolate Cupcakes (by: Carol, with an altered version of  Salted Caramel Buttercream ( and a chocolate topping.


Dark Chocolate Cupcakes
2 Cups Boiling Water
1 1/4 Cups unsweetened cocoa powder
2 3/4 Cups all-purpose flour
2 Teaspoons baking soda
1/2 Teaspoon baking powder
1/2  Teaspoon salt
1 Cup unsalted butter
2 1/4 Cups white sugar
4 Eggs
2 Teaspoons vanilla extract

Directions: Preheat oven to 325 degrees. In medium bowl, whisk water and cocoa powder until smooth, let the mixture cool. In a separate bowl combine flour, baking soda, baking powder and salt and set aside. In a mixing bowl cream butter and sugar until it is thoroughly combined. Beat in eggs one at a time into creamed butter and sugar, then stir in vanilla. Alternate the cocoa mixture and flour mixture into the creamed butter mixture until everything is completely combined. Spoon the batter into mini cupcake lined tins. Bake for approximately 10 minutes or until cupcakes spring up when pressed lightly with your finger.


Salted Caramel Buttercream
1/2 Cup Sugar
4 Tablespoons water
1/2 Cup Heavy Whipping Cream
2 Teaspoon Vanilla
1 1/2 Cups (3 sticks) unsalted butter
1/2 Teaspoon salt
4 Cups powdered sugar

Directions: Stir sugar and water in saucepan over medium heat until it begins to boil. Leave the pan over the heat without stirring until the mixture is light brown (about 5 minutes). Take the pan off heat and add the heavy whipping cream and vanilla a teaspoon at a time. Stir until mixture is smooth. Set the mixture aside to cool. Beat together butter, salt, and powdered sugar on medium-high until mixture is light and fluffy. Add the caramel mixture into the butter mixture and beat on a low setting until completely combined.


Assembling: You need: Tip #5M, semi-sweet chocolate chips, wax paper, cookie sheet

After frosting your cupcakes, melt your semi-sweet chocolate chips in a glass container. Lay a long strip of wax paper on the cookie sheet. Dip a spoon into the melted chocolate chips and drizzle chocolate over the wax paper. Stick the cookie sheet and wax paper into the freezer for about 10 minutes or until chocolate has dried. Next, randomly break up your chocolate and stick them into the tops of your cupcakes. Don’t worry about them looking perfect, the point is to have different shapes of designs on top. Happy Baking!



  1. Lauren, these are my new favorites too! They look simple to make and even simpler to decorate. But the best part…the taste!! I will be making these for sure!!!

  2. I’m definitely making these next week! Love them!

  3. This frosting is so, so yummy! Actually the whole cupcake was! This is most definitely a keeper Lauren!!

  4. Made these about a week ago, they were fabulous. I am trying a new recipe for a mint choc. cupcake. My kids are mint freaks so I will let you know how those come out.

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