Double Chocolate Caramel Heath Cupcakes are an indulgent way to treat yourself! This over-the-top treat was adapted from Ultimate Chocolate Cupcakes and Whipped Chocolate Buttercream. It started off as a craving and ended up so darn pretty that I didn’t want to eat it!
How to Make Double Chocolate Cupcakes with Caramel Heath
Chocolate cupcake recipe (below)
Chocolate frosting recipe (below)
Heath chips
Muffin pan and cupcake liners (I used dark brown)
9FT tip from Bakery Crafts
You can see there is no shortage of frosting on these cupcakes. You can certainly use less frosting and still achieve the same amazing flavor!
I filled a pastry bag with a 9FT tip and some of this glorious chocolate frosting. Starting at the center of the cupcake, I applied pressure then went around in a circle, slowing moving up and piling frosting on top of itself.
You can see how I did it here. (I used a 1M tip in the post but it is the same technique)
When you are done drizzling caramel sauce (I love my homemade caramel sauce here) you can sprinkle with heath chips. Heath chips can be found in the baking aisle right next to the chocolate morsels and they are buttery toffee bits of deliciousness!
Now, these cupcakes kinda “break the rules” when it comes to traditional chocolate cupcakes:
I highly recommend eating them COLD. Something magical happens to this flavor combination when you snack on them right out of the fridge. Seriously, just try it!
The messier, the better. Drizzle that caramel sauce all over, being sure to let it drip over the sides and onto whatever surface you serve them on. Then drop the heath chips over top… they will bounce and fall everywhere and that is not only OK, it’s Fabulous.
Hope you love these as much as I do!
Double Chocolate Cupcakes with Caramel Heath Topping
Ingredients
Chocolate Cupcakes
- ½ cup (1 stick / 113 g) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 2 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 2 teaspoons McCormick vanilla extract
- ½ cup (115 g) sour cream, room temperature
- ½ cup (42 g) unsweetened cocoa powder
- ¾ cup (95 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Chocolate Frosting
- 1 ½ cups (3 sticks / 340 g) butter, room temperature
- 4 cups (512 g) confectioners' sugar
- ¾ cup (94 g) cocoa powder
- 4 tablespoons heavy whipping cream
- 2 teaspoons McCormick vanilla extract
- 1 pinch kosher salt
Instructions
- Preheat the oven to 350°F. This recipe makes 12-14 cupcakes, so prepare one muffin tin (or maybe two) with cupcake liners.
- Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside to cool.
- To the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream. Whisk on medium speed until smooth (about 1 minute).
- In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
- Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
- Slowly add in the flour mixture, about ¼ cup at a time with the stand mixer on low.
- As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!) The batter will be very thick.
- Fill the cupcake liners ⅔ of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
Chocolate Frosting
- In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
- Be sure to stop at least once and scrape the bowl.
- With the mixer off, add in cocoa powder, vanilla, and salt.
- Turn mixer on low and blend for about 30 seconds.
- One tablespoon at a time add in heavy cream.
- Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
- Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
Assemble the Cupcakes
- After frosting cupcakes drizzle with caramel sauce and then sprinkle heath chips over top. Serve immediately. Cupcakes should be served the same day they are made.
Video
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Sad. I thought the chocolate were health cakes. Hmm time for a vision test? I will stick with that being a health cake. As all cakes are! Thanks Amanda 💕
You always make the yummiest stuff. Happy birthday to you ❤️❤️
Looks so good.
Would like to do gluten free. Could I use different flour?
Wat is alternative of eggs
I made this frosting and hmmmmm boring. But then it sat for an hour and wow!
Hi Amanda,
Making the double choc caramel toffee cupcakes: Can I mix everything today and bake them tomorrow? I could just give them a quick re-beat in the morning. Would it need to be room temp again before baking? I doubled the recipe to make one traditional layer cake and one set of cupcakes. That’s okay, right?
Hi Tricia – I don’t recommend preparing the batter ahead of time. You can actually bake the cupcakes ahead of time and then just make sure they are stored in an air-tight container until you are ready to frost. I like to add a piece of bread. 🙂