I didn't learn how to make sourdough during quarantine but I did learn to make the perfect cupcakes!  Nothing against sourdough - I do love bread!  But even more comforting than a loaf of bread is a dozen of chocolate caramel cupcakes.

I adapted this recipe from a couple of different cupcake recipes that I had found on Pinterest.  I've made caramel buttercream icing a couple of times with my Vanilla Bourbon Cupcakes.

I found a simple recipe for Chocolate Cupcakes and went from there!

3 Easy Steps

Easy Cupcake Recipe

I used to think the better a cupcake looked in a photo, the harder it was to bake - but I've proved that wrong by making this fantastic recipe with my very amateur baking skills.  Not to toot my own horn but I've been told that my cupcakes taste store bought (toot toot).

Naturally, I love to use ceramic bakeware when I'm getting creative in the kitchen.  I find that pottery bowls make for the best mixing bowls because they are solid, durable and versatile.  Look for oven-safe bowls as it is great knowing that you can pop the same bowl into the oven if you need to melt butter, etc.  

Ingredients

Cupcakes:

• 1 cup All Purpose Flour
• 1/2 cup Cocoa Powder
• 3/4 Cup Sugar
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Cup Butter
• 1/2 Cup Milk
• 2 Eggs
• 12 tablespoons Caramel Sauce (1 per cupcake)

Icing:

• 1 cup Butter
• 4 cups Icing Sugar
• 5-6 tablespoons Caramel Sauce
• Salt Spring Sea Salt Chocolate fleur de sel

Instructions

• Preheat the oven to 350F
• Keeping the dry and wet ingredients separate, we start by mixing the dry ingredients in a medium ceramic mixing bowl.  Mix until the ingredients are evenly combined.
• Whip the butter.  Don't skip this step (see baking tip below).  Using a hand mixer on a medium speed I whip the butter in a large ceramic mixing bowl until the butter is smooth and creamy.
• Add the milk and eggs to the butter and mix until well combined.
• Add the dry ingredients to the bowl of wet ingredients and mix until combined.
• Either grease your muffin tin or add cupcake liners.  Divide the batter between 12 cupcakes.
• Bake for approximately 22 minutes or until a toothpick comes out clean.
• Let the cupcakes cool on a wire rack while we make the icing.
• Whip more butter!  Beat the butter in a large ceramic mixing bowl (medium speed) until smooth and creamy.
• Add the icing sugar in portions (1-2 cups at a time), mixing with the hand mixer as you go and scrape the sides of the bowl as needed to ensure the sugar is completely combined.
• Add caramel sauce to the icing mixture and mix on low speed until combined.  Set aside.
• Now that the cupcakes have cooled, carve out a small hole in the top of each cupcake and fill with one tablespoon of caramel sauce.
• Prepare your piping bag with piping tip of choice and fill the piping bag half full with icing.  Push the icing down towards the tip and twist the top so you can put pressure on the icing with one hand.
• Squeeze the piping bag until the icing comes through the piping tip and starting from the middle of the cupcake, pipe the icing in an circle, working outwards.
• Once all the icing is done, finish the cupcakes with a pinch of Salt Spring Sea Salt Chocolate flavoured finishing salt, rubbing between your fingers as you sprinkle over the cupcake for smaller grains.
• Refrigerate so that the buttercream icing has a chance to harden.  
• Serve at room temperature and enjoy!

For That Finishing Touch

Shop Ceramic Bakeware

Be sure to visit our ceramic bakeware collection to find the perfect set of pottery bowls, casserole dishes, pie plates and more!  Working with pottery in the kitchen will make you feel like a serious baker!