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Triple Chocolate Cupcakes with Salted Carmel Icing June 24, 2011

Posted by frizzybaker in Dessert, Recipes.

These are DELICIOUS! Our unit has a new ICU attending so we threw him a welcome party; I made these cupcakes and now he knows me by name. 🙂

Triple Chocolate Cupcakes

Ingredients (makes about 32 cupcakes)
– 3/4 cup unsweetened Dutch-processed cocoa powder
– 3/4 cup hot water
– 3 cups all-purpose flour
– 1 tsp. baking soda
– 1 tsp. baking powder
– 1 1/4 tsp. coarse salt (I used kosher)
– 1 1/2 cup (3 sticks) unsalted butter
– 2 1/4 cups sugar
– 4 eggs, room temp
– 3 tsp. vanilla extract
– 1 cup sour cream, room temp


1. Preheat oven 350F. Line cupcake pans with liners.

2. In a small bowl, whisk cocoa powder and hot water until smooth.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted.


Remove the mixture from the heat and transfer to the bowl of an electric mixer. Beat on medium-low speed, 4-5 mins until the mixture is cooled.

4. Mix in the eggs, one at a time, scraping the sides of the bowl as needed and beating well after each addition.

5. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

6. Divide the batter between the prepared cupcake liners, filling them about 3/4 of the way full.

7. Bake 18-20 mins or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.

So many cupcakes!!!

Salted Carmel Icing

– 1/4 cup granulated sugar
– 2 tablespoons water
– 1/4 cup heavy whipping cream
– 1 teaspoon vanilla extract
– 12 tablespoons unsalted butter (1 1/2 sticks) at room temp
– 1 teaspoon kosher salt
– 1 cup powdered sugar


1. Briefly stir together granulated sugar and water in a saucepan and bring to a boil over medium-high heat. Continue cooking, without stiring, until mixture turns dark amber in color, about 6-7 minutes.

Carmel Sauce!

2. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside.

3. Combine butter and salt and mix with an electric mixer on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Scrap sides of bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 mintues. Cover and refrigerate until stiff, about 45 mins, before using.

(hmm, I see someone salivating in the corner of that picture…)

And now,



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