Chocolate Cupcakes with Salted Carmel Frosting

Since Thanksgiving and Halloween are coming up I thought that I would try some autumn cupcakes! My sister was having a house party so it was the perfect excuse to bake and decorate my heart out. This was my first time trying this recipe and let me tell you, they were delish! I would totally recommend this recipe to anyone who is looking for a new fall favorite. They are perfect to make for a lovely thanksgiving center piece. I used Martha's Stewarts chocolate cupcake recipe and the salted carmel frosting on BakedBree's website, Enjoy!

Chocolate Cupcake:

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
Now for the directions!

1. Your going to want to preheat your oven to 350 degrees.
2. Next you will sift together the first four ingredients and set them aside. In another bowl cream together the butter and sugar until fluffy. Add eggs one at a time, after they are blended add in the vanilla. With the mixer on low speed add the dry ingredients and the sour cream, Alternating with beginning and ending with the dry ingredients.
3. Use an ice cream scoop to place the batter in the the cups. They will take between 20-25 minutes to bake.

While the cupcakes are baking you can make the frosting! Click here for the frosting recipe.

I thought I would make these cupcakes cute by making some pumpkins, flowers, leaves and of course a scarecrow out of fondant! I made the tree from chocolate and added some leave sprinkles for a pop of color! These cupcakes were great but they had a very heavy dense texture so if your not one for dense cakes feel free to use any chocolate cake recipe. Happy baking!

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