Chocolate Caramel Cupcakes

Health score
1%
Chocolate Caramel Cupcakes
45 min.
20
324kcal
100%sweetness
23.98%saltiness
5.45%sourness
3.52%bitterness
13.64%savoriness
50.28%fattiness
0%spiciness

Ingredients

  • cups flour all-purpose
  • cup cocoa powder unsweetened
  • 0.8 teaspoon baking soda 
  • 0.3 teaspoon salt 
  • 0.5 cup butter unsalted at room temperature
  • cups sugar 
  • teaspoon vanilla extract 
  •  eggs 
  • ounces bittersweet chocolate cooled melted
  • cup milk at room temperature
  • 0.5 cup butter 
  • cup brown rice packed
  • 0.8 cup milk divided
  • cups powdered sugar plus a little extra if needed

Equipment

  • bowl
  • sauce pan
  • oven
  • whisk
  • mixing bowl
  • hand mixer
  • toothpicks

Directions

  1. Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.
  2. Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.
  3. In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes.
  4. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.
  5. Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.
  6. Fill cupcake wells 3/4 of the way.
  7. Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.
  8. Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.
  9. To make frosting: in a 2-quart saucepan melt butter over medium heat. Stir in brown sugar.
  10. Heat to boiling, stirring constantly, reduce heat to low.
  11. Boil and stir 2 minutes. Stir in 1/2 cup Milk.
  12. Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.
  13. Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.
  14. Store in refrigerator for 15 minutes before frosting to help it firm up.
  15. For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.

Nutrition Facts

Calories324kcal
Protein5.3%
Fat34.63%
Carbs60.07%

Properties

Glycemic Index
16.49
Glycemic Load
18.32
Inflammation Score
-4
Nutrition Score
7.4665217391304%

Flavonoids

Catechin
2.79mg
Epicatechin
8.45mg
Quercetin
0.43mg

Taste

Sweetness:
100%
Saltiness:
23.98%
Sourness:
5.45%
Bitterness:
3.52%
Savoriness:
13.64%
Fattiness:
50.28%
Spiciness:
0%

Nutrients percent of daily need

Calories:323.89kcal
16.19%
Fat:12.93g
19.9%
Saturated Fat:7.72g
48.26%
Carbohydrates:50.48g
16.83%
Net Carbohydrates:47.89g
17.41%
Sugar:30.33g
33.7%
Cholesterol:43.59mg
14.53%
Sodium:124.02mg
5.39%
Caffeine:13.55mg
4.52%
Protein:4.46g
8.92%
Manganese:0.67mg
33.31%
Copper:0.27mg
13.34%
Magnesium:48.62mg
12.15%
Phosphorus:114.21mg
11.42%
Vitamin B1:0.16mg
10.43%
Fiber:2.59g
10.37%
Selenium:7.25µg
10.35%
Iron:1.71mg
9.52%
Vitamin B2:0.14mg
8.07%
Folate:28.56µg
7.14%
Vitamin A:344.11IU
6.88%
Vitamin B3:1.31mg
6.54%
Zinc:0.84mg
5.62%
Potassium:169.99mg
4.86%
Calcium:44.92mg
4.49%
Vitamin B6:0.08mg
4.06%
Vitamin B5:0.38mg
3.8%
Vitamin B12:0.18µg
3.02%
Vitamin D:0.41µg
2.72%
Vitamin E:0.36mg
2.38%
Vitamin K:1.32µg
1.26%
Source:Foodista