I made them for family and friends and everyone raved about them. I drizzled the caramel mixture over the batter once the liners were filled for an added caramel taste. I also drizzled the caramel on top of the frosting and topped them with a few granules of sea salt to help cut the sweetness!!
I made this today for my husband to take to a potluck at his work. I doubled the recipe for the cupcakes, but used the regular recipe for the frosting and caramel. I'm glad I didn't double the caramel! There is a ton left over, and I dipped the tops of each cupcake in the caramel, and then drizzled it over frosting. I didn't have enough frosting for all of my cupcakes (maybe 6 aren't frosted) so I poked holes in them with a fork and applied a thick layer of the caramel. Everything is very tasty. I will definitely be making this again. Only adjustments I made were using Agave Nectar instead of corn syrup (I didn't have any) and I used an extra tsp of chocolate brownie to intensify the chocolate flavor. These were excellent!
These are simply stunning. Just that little big different to make them stand out at any event. I used all unsalted butter. Doubled the amount of almond extract and had to use extra sugar to get the frosting as stiff as I wanted. Perfect...
Get the recipe here >> DARK CHOCOLATE BROWNIE CUPCAKES WITH SALTED CARAMEL FROSTING @ bakerbynature.com
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