It wouldn’t come as a surprise if I said that I am nuts about all things, nuts, chocolate and caramel, right?
Recently I introduced you to an awesome recipe for a cupcake that you can whip up in 30 min. This one is going to be a delicious twist on that recipe. I have this thing, where if I find a recipe I like, I have an unexplainable desire to work with the same recipe until I have either found a better version of what I already had, or I have ran out of ideas of what I can do with that recipe. I think this cupcake is going to mark an end to my search, as I believe that this might be the best cupcake I have ever made. No joke.
So if you’re seriously in need of a chocolate and caramel overdose, go ahead, knock yourself out, as I am pretty sure that there’s nothing out there that will give you more of both than this cupcake.
The reason why I decided to work with this cake batter, is because it gives you a very moist …and dense cake, just the way I like it.
I could have made a chocolate cupcake, with some caramel butter cream and just called it a day, but I have taken it a step further by not only having a caramel frosting on top, but adding a dollop of cooked dolce de lecher inside the cupcake, as well as dipping the top of the cupcake in some chocolate ganache. But this was just not enough chocolate, so I decided to put some dark chocolate curls on top, just to give it that ‘over the top’ look.
So here’s what it’s going to take to make this one at home