I take my role as a caramel enthusiast very seriously. Like if it has caramel in it, I’ll eat it. Therefore these yummy cupcakes are right up my alley! Image and recipe via Joy the Baker.
Instructions:
For the Cupcakes:
2 sticks (1 cup) unsalted butter, softened
1 3/4 cup packed light brown sugar
4 large eggs
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 vanilla bean, seeds scraped out
2 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
For the Chocolate Ganache:
1 1/2 cups chopped semi-sweet chocolate
1 cup heavy cream
For the Caramel:
1 cup packed light brown sugar
1/2 cup heavy cream
4 ounces unsalted butter
1/4 teaspoon salt
2 teaspoon pure vanilla extract
For instructions, click here.
