Caramel Choc Cupcakes

It's starting to feel like Fall around here! At the rate I am baking I will need to hibernate this winter. Don't worry, I have Football Carpool this afternoon. I won't have a single cupcake left.

1 1/4 cups all-purpose flour
3/4 tsp baking powder
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk

Preheat oven to 350°F. Line a 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes (Mine were done at 18 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely.

I just used Duncan Hines Classic Chocolate/Classic White frosting ( I mix them for a woodsy color) and drizzled them with caramel sauce. Pretty simple.

Join the party!


It's 105 F. today in California! :-) I wish it felt more like fall. The way you frosted that cupcake and with the fall leaf on the side is very pretty. Thank you for linking to The Krazy Kitchen.
That is the most gorgeous cupcake I have ever seen! And I can tell it will be delicious as well!! Thanks for sharing today. I am so glad I found you at The Krazy Kitchen. Come by and visit me sometime! :)
This looks and sounds amazing! Great job decorating.
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