Description
Moist chocolate cupcakes topped with luscious caramel buttercream frosting and crunchy Kit Kat pieces. These decadent treats are perfect for chocolate and caramel lovers.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup hot water
- 6–8 Kit Kat bars, chopped
- For the Caramel Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup caramel sauce (store-bought or homemade)
- 2–3 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Extra Kit Kat pieces for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Pour in the hot water and mix until smooth.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- For the frosting, beat the butter until creamy. Add the caramel sauce and mix well.
- Gradually beat in the powdered sugar and heavy cream until the frosting reaches the desired consistency. Stir in the vanilla extract.
- Frost the cooled cupcakes with the caramel buttercream and top with chopped Kit Kat pieces before serving.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- If frosting is too thick, add a small amount of cream; if too thin, add more powdered sugar.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For extra caramel flavor, drizzle additional caramel sauce over the frosted cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
