Double chocolate cupcakes make for a delicious sweet treat! Rich chocolate cupcakes topped with white chocolate buttercream and salted caramel are a definite favorite!
There are times when dessert calls for chocolate. Chocolate cupcakes to be exact. Whenever I make them, I always start with my favorite chocolate cake recipe. That recipe has never failed me and I can whisk it together in a bowl without having to even think about pulling out a mixer! Thankfully, even as simple as it is to make, it is one of those desserts that my whole family (and a whole lot of friends) love just as much as I do. And when I make cupcakes, it is always a good idea to make something that other people love so I don’t eat them all myself! Ha!
To make the cupcakes, sometimes I turn to this recipe sized down for just the perfect dozen chocolate cupcakes or if for a crowd I’ll go ahead and bake the full chocolate cake recipe which makes 36. Because, well, you know, there is always someone to share cupcakes with… don’t you think?
And lately, I’ve been absolutely loving my white chocolate buttercream frosting that I shared a while back. Since you can never have too much chocolate, I thought it was a good thing to use with these chocolate cupcakes, but then, I felt like they looks just a wee bit boring. Don’t get me wrong, they wouldn’t have tasted boring – not by any means, but they just lacked a little bit of oomph to serve for dessert with friends.
So, I whipped up a quick salted caramel sauce, chopped up a dark chocolate bar and sprinkled on some toffee bits and called these babies done!
Boy, oh boy, are they ever delicious!
Here’s how I made them. The links are the full recipes for those items used in these cupcakes. I think you will love these little bites of heaven as much as we do!
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield: 36
Ingredients
- 1 chocolate cake recipe
- 1 white chocolate buttercream recipe
- 2 1/4 cups salted caramel sauce
- 1/2 cup chopped dark chocolate
- 1/2 cup toffee bits
Directions
- Preheat oven to 325º F. Line muffin tins with cupcake liners and set aside. Mix cake batter together as instructed in recipe and divide equally into prepared muffin tin. Cupcake liners should be about 3/4ths full. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- As cupcakes are cooling, prepare white chocolate buttercream frosting. Once cupcakes are cooled, frost cupcakes and then drizzle 1 tablespoon of salted caramel sauce over each cupcake. Sprinkle cupcakes with chopped dark chocolate and toffee bits.
- Store cupcakes in the refrigerator.
