Salted Caramel Mocha Cupcakes {reblogged!}

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 10 Salted Caramel Mocha Cupcakes ::14 Granola Girl Bakes 13

Yes, I have posted this recipe before! BUT this time I decided to skip making my own hot fudge & caramel. πŸ™‚ You see, I have heard of this company called slickepott for quite some time now and when I didn’t win a give-away for their caramel sauce I just decided it was time to order some! πŸ™‚ And since I was already ordering a jar of caramel sauce{Just to make the purchase a little more sweet} I decided to add a jar of hot fudge too! πŸ˜€ So, my Salted Caramel Mocha Cupcakes simplified with delicious all-natural but pre-made caramel & hot fudge! A delicious layer of chocolate pound cake, then sweet cream-cheesey espresso, add a layer of caramel then hot fudge, and top it off with a salted caramel icing! Super easy and quick, had these cupcakes done in 1 hour! And forewarning, don’t consume too close to bed or else you will be blogging at 3am like me! πŸ˜‰

Original Recipe makes 16 rather really large cupcakes!

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Espresso layer

  • 1 pkg cream cheese (softened)
  • 2 tbsp milk
  • 1 tbsp instant coffee
  • 2 cups powder sugar
  • 1 13oz Jar Salted Caramel or 1 Jar regular Caramel plus 1/2 tsp salt!
  • 1 14 oz Jar hot fudge sauce

Icing:

  • 1/3 cup caramel
  • 2 sticks butter (softened)
  • 1 pkg softened cream cheese
  • 4-5 cups powder sugar

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 16 8oz coffee mugs{be sure they are oven proof!} Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared mugs.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely!
  4. While cake is baking Beat all latte layer ingredients on high until light and fluffy! After cakes have cooled, add latte layer. Spread evenly over each cupcake.
  5. Next spread 3/4 cup caramel evenly over all 16 cupcakes. Then follow with hot fudge
  6. Now it’s time for the icing! Pipe generously on top{I love using a ziplock with a whole cut at the tip!}
  7. Last thing to do is drizzle with caramel, find 16 hungry friends, and enjoy!! πŸ™‚


Salted Caramel Mocha Cupcakes :: Granola Girl Bakes

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 1

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 3

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 4

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 7

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 11

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 9

0 thoughts on “Salted Caramel Mocha Cupcakes {reblogged!}

  1. Pingback: Of Summer, salted caramel cupcakes, and my crazy life! :) | This is my random post | Shiloh Photography | The Blog

  2. Sarah says:

    Oh my word! These look so amazing, Rachel! Yum, yum, yum…I think my tummy is rumbling for something just just like this. πŸ™‚

  3. Rachel says:

    Thank you!!!!! πŸ˜€ when we all meet one day ill have to make these. πŸ˜‰ And thanks for recommending slickepott. It was really delicious!

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