salted caramel brownie cupcakes

I’m back! Did you miss me?

salted caramel brownie cupcakes| TetaLizza.com

Apologies if I had anyone wondering where I had disappeared to. I took a little week off and then it seemed I needed another week just to get back into the swing of things. As a newbie to the world of blogging, one definite struggle is making the time to write – an equally important part of the process (bells and lights going off)! I haven’t stopped experimenting in the kitchen but getting from ‘there’ to ‘here’ requires just as much attention. I’m learning!

salted caramel brownie cupcakes| TetaLizza.com

I don’t remember when the salted caramel trend started but my love for the combination dates even further back. Then, when a famous coffee shop made my life complete with a beverage named, the Salted Caramel Mocha, I realized I wasn’t alone. Before salted caramel (let’s refer to that time as B.S.C), I would seek out all sorts of creative salty and sweet combinations…apples and cheese, potato chips and m&m’s, chocolate milkshakes and french fries…psssh…like you never have!

salted caramel brownie cupcakes| TetaLizza.com

I think the trend became mainstream when bags of chocolate-dipped pretzels popped up in the grocery store. Now, new sweet and savory combinations are being introduced every other day. I’m a happy girl.

salted caramel brownie cupcakes| TetaLizza.com

There’s so much to love in these Salted Caramel Brownie Cupcakes. The rich, fudge-y, mocha-flavored bottom is perfectly balanced by the caramel buttercream with just enough salt to balance the sweetness. An extra drizzle of caramel and a hidden surprise inside make these a showstopper.

salted caramel brownie cupcakes| TetaLizza.com

What are some of your favorite sweet and savory combos?

salted caramel brownie cupcakes
Yields 15
Print
Prep Time
15 min
Cook Time
22 min
Prep Time
15 min
Cook Time
22 min
For the brownie cupcake
  1. 1 box of brownie mix (for a 9x13 pan)
  2. 2 tbsp espresso (or coffee) grinds
  3. 1/4 cup hot water
  4. 1/2 cup vegetable oil
  5. 3 eggs
  6. 15 Hershey caramel kisses
For the salted caramel buttercream
  1. 1 cup (2 sticks) butter
  2. 1/2 tsp vanilla extract
  3. 1 cup dulce de leche (caramel topping)
  4. 1 tsp sea salt
  5. 4 1/2 cups powdered sugar
  6. 1 tsp milk
For the brownie cupcakes
  1. Preheat oven to 350F.
  2. Drop a liner into approx. 15-18 cups of a muffin tin.
  3. Dissolve the coffee in the hot water.
  4. Prepare the brownie mix by adding the coffee-water, oil and eggs and stirring until just moistened. Evenly fill cupcake liners to 2/3 full.
  5. Bake in oven for 22-24 minutes or until a knife inserted in the center comes out with a few crumbs on it.
  6. Let brownie cupcakes cool in the pan for approx. 3 minutes. Then carefully push a caramel kiss into the center, point down/first. Let cool for 5 more minutes then move to a wire rack to cool completely.
  7. Frost with salted caramel buttercream. Drizzle with extra caramel and sprinkle with more salt.
For the salted caramel buttercream
  1. In a mixer with a paddle attachment, cream the butter and vanilla for 3-4 minutes.
  2. Add the powdered sugar, slowly, cup by cup. (It will be very thick)
  3. Stir the sea salt into the caramel topping, then pour into the butter mixture and stir until combined.
Adapted from BruCrew Life
Adapted from BruCrew Life
TETA LIZZA'S KITCHEN http://tetalizza.com/

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