DARK CHOCOLATE BROWNIE CUPCAKES WITH SALTED CARAMEL FROSTING

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!

sans-serif;">

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

=============================================================================