Deep Dark Chocolate Cupcakes with Salted Caramel Frosting

 
Reputation is an important thing.  I always hoped to be known as the crazy cat lady who lived with too many animals to be allowed, but it seems my reputation is turning out to be the crazy cupcake lady instead.  I guess I'm fine with that.  I mean, it's better than being known as the lady who dumpster dives for birthday presents, or the lady who secretly has a tail.

The funny part is that I don't even like cupcakes that much.  Give me a cookie over a cupcake any day.

Anyway, these are deep dark chocolate cupcakes with caramel frosting, a caramel drizzle and a pinch of salt on top.  When I first tried one I thought it was just okay.  I had another about 6 hours later once the caramel flavor had really developed in the frosting and it was So.Yummy.  Make these at least a few hours in advance before serving.

The caramel frosting is only going to be as good as the caramel you use, so I highly recommend making your own (It's easy peasy, I promise.  Just follow the link in the recipe below).  If you are pressed for time, or are just really really afraid of caramel, you can use some store-bought caramel topping, but buy something good like Mrs. Richardson's Butterscotch Caramel.

Next time I make these I'm going to try a pretzel crust on the bottom like is used for Raspberry Pretzel Jello Salad.

What's your reputation?  Is it what you wish it was?

Enjoy!

Deep Dark Chocolate Cupcakes with Salted Caramel Frosting 

Deep Dark Chocolate Cupcakes
-1 Devil's Food Box Mix (I prefer Betty Crocker) and ingredients to make it
-Milk to replace the water called for on the box
-1 extra egg
-2 Tbsp Special Dark cocoa powder  (I used Hersheys)
-3 oz plain greek yogurt
-1/2 cup Dark chocolate chips, melted smooth and cooled slightly

Mix up cupcakes according to the back of the box, but replace the water with milk, and add an extra egg.  Add cocoa, greek yogurt, and melted chocolate and mix until well combined.  Bake cupcakes according to box directions and allow to cool completely before frosting.

Salted Caramel Frosting
 -1 cup (2 sticks) unsalted butter, softened (You can use salted, but you'll need to omit the sprinkle of salt on top of each cupcake)

-1 (7-ounce) jar marshmallow creme

-2 cups powdered sugar

-1/2 cup caramel (You can use store-bought but I'd recommend something good like Mrs Richardson's)

-1 teaspoon vanilla

Cream butter until light and fluffy. Add marshmallow creme. Whip for 2 minutes.

Add powdered sugar and mix for 30 seconds at low speed, then continue to beat on medium/high for 2 minutes longer.

Add caramel and vanilla.  Mix until combined.

Pipe frosting onto cupcakes with a large round tip, moving in a clockwise direction. Garnish with drizzles of extra caramel sauce and a teensy sprinkle of large granuled salt.