All posts tagged caramel

Chocolate Salted Caramel Cupcakes

Published June 20, 2016 by jenmatteson

When I first started cooking, I watched Food Network A LOT. I stuck to fairly simple recipes, which generally came from only a handful of shows. Semi-Homemade was one of them. The concept of this show was to make a dish using some premade ingredients, but jazzing it up by adding fresh ingredients as well. An example would be making a compound butter by adding a seasoning packet to butter (this would be instead of adding your own seasonings). These cupcakes remind me a lot of Aunt Sandy (you’d get it if you ever watched the show) and Semi-Homemade.


Salted Caramel Cupcakes

The recipe came from my sister-in-law, who is a fantastic baker and dessert maker – hey that rhymed – not to mention a bad ass wife and mother of two pretty wonderful kids! I fell in love with them from first bite, and the rest of my family raved about them. There aren’t words to describe how beautifully moist (yes, I know, some people hate that word, but guess what, it fits here!) these cupcakes are. I usually don’t like overly sweet, so the bit of saltiness in the frosting is perfect. The cupcake as a whole, a little piece of heaven.


I’ve made these for my co-workers twice now, and they continue to let me know when their birthdays are so I bring them again. Little do they know (until now 😉 ) that these are semi-homemade! Also, the pictures are so bad because I had to take them at my desk because I forgot to take some at home. Ugh.


Chocolate Salted Caramel Cupcakes

Source: Adapted from Crazy Little Projects
Servings: 24


For the cupcake:
1 box Devil’s food cake mix
1 5.9 oz box of instant chocolate pudding
1 cup plain non-fat Greek yogurt (sour cream will work, too)
1 cup vegetable oil
1/2 cup water
4 eggs
1 tbsp. vanilla extract

For the Caramel Sauce:
1 cup sugar
6 tbsp. unsalted butter (at room temperature)
1/2 cup heavy cream (at room temperature)

For the Caramel Frosting:
3 sticks unsalted butter (at room temperature)
4-6 cups powdered sugar
1/3 cup milk
1/2 cup caramel sauce


  1. Cupcakes: Preheat oven to 350 degrees. In the bowl of a stand mixer, combine cake and pudding mixes, Greek yogurt, vegetable oil, water, eggs and vanilla. Mix until combined; batter will be very thick.
  2. Scoop batter into paper lined cupcake tins, about 1/2 full. Bake for 18-20 minutes, until they are cooked through. Set aside and let cool completely.
  3. Caramel Sauce: Familiarize yourself with the instructions for the caramel sauce before beginning – the process moves quickly. Pour sugar into a saucepan and cook over medium heat. As the sugar melts into small rocks, begin to whisk. Continue to whisk as the sugar turns to liquid, until the sugar becomes a deep amber color (or 350 degrees if you have a candy thermometer). Stir in butter. Once this is completely incorporated, add heavy cream and continue to whisk until combined and smooth. Set aside for 10 minutes or so to set up.
  4. Caramel Frosting: In the bowl of a stand mixer fitted with a whisk, combine all frosting ingredients. If the frosting is too thick, add more milk. If it appears to thin, add more sugar. This tends to be more of a feel and taste type of recipe!
  5. Transfer frosting to a piping bag and frost cupcakes. Drizzle cupcakes with additional caramel sauce and sprinkle with kosher salt.

Chocolate Brownies with Salted Caramel Buttercream

Published January 24, 2015 by jenmatteson

Chocolate. Caramel. Need I say more.

Chocolate Brownies with Salted Caramel Buttercream

There are so many wonderful dessert combinations, but personally, I believe that chocolate and caramel take the cake (get it, cake!?). Salted caramel can be very difficult to master. Which is why I bought salted caramel topping instead of making my own. Yes, you read that correctly – I used store bought and did not make it from scratch. Oops.

Chocolate Brownies with Salted Caramel Buttercream

I cut these out in squares and used a piping bag to frost because they look pretty, but you can certainly keep them in the pan and spread the frosting on with a spatula. Or a dump truck. That’s what you’ll want to use anyway, because this frosting is GOO-OOD! Seriously, I would have piped this directly into my mouth had I not been making these for Thanksgiving (which means other people besides the hubs and myself).

Chocolate Brownies with Salted Caramel Buttercream

The brownies themselves are no joke either. The dark chocolate is rich, fudgy and velvety, and also keeps them from being too sweet. Paired with the caramel buttercream, it’s the perfect salty and sweet treat!

Chocolate Brownies with Salted Buttercream

Source: Adapted from Lund’s/Byerly’s
Servings: Makes 24


1 1/2 sticks unsalted butter, cubed
6 1/2 ounces dark chocolate, broken into pieces
3 large eggs
1 1/3 cups sugar
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder

1 1/2 sticks salted butter, softened
1 3/4 cup confectioners’ sugar, sifted
3 tbps salted caramel topping (usually found with ice cream toppings)
1 tsp vanilla extract


1. Preheat oven to 350 degrees. Line the bottom of a shallow 8-inch baking pan with parchment paper (Note: only do this if you plan to take them out of the pan to serve as I did. If you want to frost and cut right in the pan, just spray with a little cooking spray.) Set aside.

2. Melt butter and chocolate pieces in a double boiler (or over a heatproof bowl set over a saucepan of simmering water) until both have melted, stirring occasionally until mixed and smooth. Remove from heat and let cool to room temperature.

3. In the bowl of a stand mixer, beat eggs and sugar together on high speed for about 5 minutes, until the mixture is thick and creamy and has doubled in volume. Pour the cooled chocolate mixture over the egg and sugar mixture, and gently fold together with a spatula. Sift in flour and cocoa powder and gently combine until the mixture has a sticky fudgelike consistency. Pour the batter into the prepared baking pan and spread into the corners with a spatula. Bake for 25 minutes, or until the top is shiny and the sides are just beginning to come away from the pan. Let the brownies cool completely.

3. In the bowl of a stand mixer, beat butter and sugar together in a bowl for at least 5 minutes, then gradually add the salted caramel topping and vanilla extract while continuing to mix. Cut and frost brownies as desired once completely cooled.

Chocolate Dipped Brazilian Truffles

Published November 30, 2013 by jenmatteson

The Oreo truffles have pretty much jumped the shark by now, although still delicious and I don’t know a soul that doesn’t love them.  If you haven’t had one or known someone who makes them, you must be living under a rock 😉  I have made them several times myself, but wanted to try something new and exciting.  Plus, the one thing that I don’t really like about the Oreo truffles is that they should be kept refrigerated because of the cream cheese, and that doesn’t lend itself well to grazing during the holiday season.

Chocolate Dipped Brazilian Truffles

In search of something new, I came across these Brazilian truffles in Food and Wine.  I whipped up a batch and was pretty satisfied, though I expected them to be slightly more chocolaty.  Instead, it was more like a decadent caramel.  Nate loved them and asked for another as he was still picking the first one out of his teeth!  I thought they’d make a lovely filling for a truffle, so why not just cover them in a hard chocolate shell?  Brilliant!

Chocolate Dipped Brazilian TrufflesChocolate Dipped Brazilian Truffles

I am in heaven.  Good thing I planned to bring them all to Thanksgiving dinner so we didn’t have a bunch lying around our house.  Also good thing it’s winter coat season 😉  The outside has a firm chocolaty shell, while the inside is rich, creamy, chewy and caramely.  Even better, top them with whatever you want.  I used bittersweet chocolate shavings, coconut and walnuts.  Use whatever you like, I’m sure your family will hardly notice while scarfing them down this holiday season.

Chocolate Dipped Brazilian Truffles

Chocolate Dipped Brazilian Truffles

Source: Adapted from Food and Wine
Servings: Makes 12-15 truffles


1 14-oz can sweetened condensed milk
1-oz bittersweet chocolate, chopped
1 tsp salted butter
24 oz semisweet chocolate chips


1. In a medium non-stick pan, combine sweetened condensed milk, bittersweet chocolate and butter.  Cook over moderately low heat, stirring constantly, until shiny and very thick, about 15-18 minutes.  Pour and spread mixture into a shallow dish and let cool, about 20 minutes.

2. Rub a small amount of oil or butter between your hands.  Begin to scoop out teaspoons of chocolate mixture and roll between hands into balls.  Set on wax paper lined baking sheet and refrigerate until firm, about 30 minutes.

3. Melt chocolate chips in double boiler.  If you don’t have one, place a heat-proof bowl over a simmering pot of water, being sure the bowl does not touch the water.  Pour chips into bowl and stir continuously until melted.

4. Roll refrigerated balls in melted chocolate until well coated.  Top with desired toppings (sprinkles, chocolate shavings, coconut, nuts, etc.).  Refrigerate until outer chocolate hardens.  Serve slightly cool or room temperature.  Store in airtight container.

Chocolate Cupcakes with Caramel Ganache and Coconut (or not)

Published May 23, 2013 by jenmatteson

Last Friday, my family celebrated Mother’s Day (late) and my dad’s birthday.  They are always so close, and it’s hard to get my family together with work and the little ones, that it’s easiest for us to celebrate these two events together.  We certainly cannot celebrate birthdays without a cake, and Mother’s Day without dessert?  Well that just doesn’t seem right!  Lucky for me, I had just seen this recipe in the latest Food and Wine, which I was dying to make.  Perfect!  Well, sort of.  My mom doesn’t like coconut (unless it’s in the rum in her Panty Ripper).  So I garnished half the cupcakes with the toasted coconut and the other half with shaved bittersweet chocolate.  Both were a hit!

Chocolate Cupcakes with Caramel Ganache

My honey is so precious when it comes to his food.  I think I’ve mentioned before he can be quite protective of his leftovers.  When we were heading to my parents house this weekend to pick up some plants, I grabbed some of the leftover cupcakes to give to them.  We still had 8 leftover from Friday, and while we certainly could eat that many cupcakes, we really don’t need to.  While I was putting the container in the backseat of the car, Nate asks adorably, “What are you doing with those?”  I tell him, ” I’m bringing them for my parents,” and he said like a stubborn child, “Well, how many?”  At this point, he was just too cute to take seriously.  I told him we didn’t need a dozen cupcakes (exaggerating slightly).  When he later went to get a cupcake, he asked where the rest were because I had told him we had a dozen.  So precious.

Chocolate Cupcakes with Caramel Ganache

He was certainly in his right mind questioning giving away these suckers.  They were so delicious.  The cake was moist and fluffy, and the ganache (basically a chocolate frosting – but look it up for a more distinct description) was so creamy and rich, with just a hint of the caramel.  I loved the coconut topping, but if you aren’t fan, skip it, or add shaved chocolate like I did.  I’m assuming my mom really enjoyed them, seeing as how when I brought them over, she got herself a plate and ate one right then and there.  Love love love sharing my food, especially when people really like it!

Chocolate Cupcakes with Caramel Ganache

Chocolate Cupcakes with Caramel Ganache

Chocolate Cupcakes with Caramel Ganache and Coconut

Source: Adapted from Food and Wine
Servings: Makes 18 cupcakes


For the frosting:
12 oz milk chocolate, finely chopped
2 oz bittersweet chocolate, finely chopped
1/4 cup sugar
1/4 cup water
1 cup heavy cream

For the cupcakes:
1 cup plus 2 tbsp all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1/4 cup water
1 1/2 sticks unsalted butter, room temperature
3/4 cup sugar
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
12 oz unsweetened large-flaked coconut (spend the money to get the large flake stuff, not that other shredded crap)


1. Make the Frosting.  In a large mixing bowl, combine both chocolates.  In a medium saucepan, combine sugar and water and cook over moderate heat until sugar is dissolved.  Boil without stirring, scraping down the sides of the pan with a wet pastry brush occasionally, until a deep-amber color forms, about 8 to 10 minutes (mine only took 6 minutes before it started to get too dark, so keep a very close eye on it).  Reduce heat to low and carefully add the cream; it will bubble vigorously.  Whisk until smooth, then pour caramel over chocolate.  Let stand for 2 minutes, then whisk until frosting is smooth.  Refrigerate until cool but spreadable, about 2 hours.

2. Meanwhile, make the cupcakes.  Preheat oven to 350 degrees.  Line 18 muffin cups with paper liners.  In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda and salt.  Combine buttermilk and water in a measuring cup.  In the bowl of a stand mixer, beat butter with both sugars until light and fluffy, about 3 minutes.  Beat in egg and vanilla.  With the mixer on low-speed, beat in flour mixture in 3 additions, altering with the buttermilk.


Toasted Flaked Coconut

3. Spoon batter into paper liners, filling them 3/4 full.  Bake for about 20 minutes, until a tester inserted into the center of a cupcake comes out clean  Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

4. Meanwhile, spread coconut out on rimmed baking sheet and toast for 2 to 3 minutes, until lightly golden.  Let cool.

5. Frost the cupcakes and top with toasted coconut.  Or don’t.  I don’t care.






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