Chocolate Caramel Egg Cupcakes

These Chocolate Caramel Egg Cupcakes are topped with a fudgy chocolate frosting, salted caramel sauce, and a mini Cadbury caramel egg. They're the perfect combination of chocolate and caramel and are so delicious.

I love how festive these cupcakes look and that they taste just as good. Cutting mini Cadbury eggs in half and adding them on top can be a little messy with that caramel filling, but it ties it all in together.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter for both the cakes and frosting is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.

Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly. Transfer to a heat proof bowl or jar and chill.

Preheat oven to 350º F. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.

Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla. With the mixer on low, add the buttermilk.

Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.

Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.

Bake for 22-24 minutes until a toothpick inserted in the center comes out clean. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Cream together the butter on medium speed for 2-3 minutes until smooth. Sift in the powdered sugar and cocoa powder and mix on low just until combined. Scrape down the sides of the bowl, add in cream and mix until light and fluffy.

Gently cut the mini Cadbury caramel eggs in half and place them on a small cookie sheet or plate with their caramel insides up so the caramel doesn't drip out.

Once the cupcakes have cooled, scoop the chocolate frosting into a pastry bag fitted with a Wilton 1M or similar piping tip. Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat with remaining cupcakes.

Use a spoon to carefully drizzle caramel sauce over each cupcake. Place two mini caramel egg halves on top of each cupcake. Enjoy!

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