DAH with Laurel: Mini Chocolate Cupcakes With Salted Caramel Frosting

Updated: I added another chocolate cake recipe.

I was asked to make mini cupcakes for a baby shower. After drilling the new mama, I found out she loves chocolate teamed with a delicious frosting like peppermint, caramel, or molasses. I opted for the caramel and am glad I did! These are so delicious.

Demarle sells all natural food products. Here is one of the sea salt options. It works perfectly for this recipe.

Check out these delicious morsels! This is the most moist cake you'll ever eat. The original recipe calls for chocolate chips, which I would happily add if I weren't making minis or if I didn't make an extremely sweet frosting to top them with.

Chocolate Cake

1 box Devil's Food Cake Mix

1 (5.9 oz) package chocolate pudding

1 C sour cream

4 eggs

1 C vegetable oil

1/2 C warm water

Combine cake mix and pudding. Add in sour cream, eggs, oil and combine. Stir in warm water. Scoop into mini muffin tray and bake at 350 degrees until set and a toothpick comes out clean (about 10-12 minutes)

Let them cool all the way before frosting them.

After the shower, I ended up with a bit of frosting left and didn't want it to go to waste, so I whipped up another batch of cupcakes. This time, I used a different recipe, and made them in the brioche tray. They were equally if not more delicious than the first ones!

Amazing Chocolate Cake

2 C sugar

1 3/4 C flour

3/4 C unsweetened cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 C vegetable oil

1 C milk

1 tsp vanilla

1 C water, boiling

Dump all dry ingredients into a mixer and combine. Add eggs, oil, milk and vanilla. Beat for 3 minutes. Pour in boiling water and stir in by hand.

Pour into brioche tray and bake at 350 degrees until set (about 12-15 min.).

Notes: This is a very runny batter, but have no fear!

Also, only fill the cups 3/4 full.

And, let them cool before removing them from the tray.

Salted Caramel Frosting

1 package cream cheese, room temperature

1 C butter, room temperature

1/2 C caramel sauce (homemade or store bought)

3 1/2 C powdered sugar

sea salt

Cream butter and cream cheese together. Add in caramel sauce and mix until combined. Slowly add in powdered sugar. Set your mixer at a high speed and walk away for 3 minutes.

At this point you could add in 1/2 tsp of sea salt. I prefer to sprinkle it on the top after I've piped the frosting. Up to you! Can't lose either way!

These recipes (cake and frosting) make a lot, so be prepared to share them with friends or gain a lot of weight. Add an extra drizzle of caramel on the top to push it over the edge.