Salted Caramel Mocha Cupcakes {reblogged!}

Yes, I have posted this recipe before! BUT this time I decided to skip making my own hot fudge & caramel. 🙂 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! 🙂 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! 😀 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! 😉

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!! 🙂

[vimeo 68897833 w=620 h=349]