Caramel and Chocolate Cupcakes are a delectable combination of rich, moist chocolate cupcakes infused with Kahlua, topped with a luscious Kahlua icing, and adorned with a sweet and savory caramel sauce drizzle. These cupcakes offer a perfect harmony of flavors, making them an absolute delight for anyone with a sweet tooth.

The history of cupcakes dates back to the 19th century when they were first mentioned in American cookbooks. Initially known as “number cakes” or “1234 cakes,” cupcakes earned their name due to the easy-to-remember formula used for their preparation: 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. They were convenient and practical because they were baked in small, individual portions, which made them ideal for serving at social gatherings and events.

Over the years, cupcakes evolved, and bakers began experimenting with various flavors and frosting options. Chocolate cupcakes quickly gained popularity due to the widespread love for chocolate. As the demand for cupcakes grew, innovative recipes emerged, incorporating different liqueurs and flavors to elevate the taste and appeal.

The introduction of Kahlua, a coffee-flavored liqueur with hints of rum and vanilla, into the recipe further enhanced the chocolate cupcakes’ flavor, giving them a unique and sophisticated touch.

Caramel, with its sweet and slightly salty taste, paired exceptionally well with the chocolate and Kahlua-infused cupcakes, creating a flavor trifecta that became a hit among dessert enthusiasts and baking aficionados alike.

Today, caramel and chocolate cupcakes are beloved treats enjoyed at parties, celebrations, and even as indulgent snacks. Their rich history and captivating flavors make them a timeless classic in the world of baking.

INGREDIENTS

Chocolate Cupcakes:

• 1/2 cup salted butter
• 1 cup sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 6 tbsp water
• 6 tbsp cocoa powder
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 6 tbsp Kahlua

Kahlua Icing:

• 1/2 cup salted butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 4-5 tbsp Kahlua

Caramel Sauce:

• A pinch of salt
• Sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a mixing bowl, beat the salted butter and sugar until light in color and fluffy, which should take about 2-3 minutes.
3. Add the eggs, one at a time, beating just until blended after each addition.
4. In another bowl, whisk together the vanilla extract, water, and cocoa powder until smooth.
5. Add the chocolate mixture to the butter-sugar-egg batter and mix until well combined. Scrape down the sides of the bowl as needed to ensure everything is thoroughly mixed.
6. In a separate bowl, combine the all-purpose flour and baking soda.
7. Alternate adding the flour mixture and Kahlua to the batter. Begin by adding half of the dry mix, mix well, then add the Kahlua and mix again. Scrape down the sides of the bowl as needed. Finally, add the remaining flour mixture and beat until the batter is smooth.
8. Fill cupcake liners about halfway with the prepared batter. Bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out with a few crumbs.
9. While the cupcakes are baking, prepare the Kahlua icing. In a mixing bowl, beat the salted butter and shortening until smooth.
10. Add 2 cups of powdered sugar and beat until smooth.
11. Mix in 4 tbsp of Kahlua and the remaining powdered sugar. Continue beating until the icing reaches a smooth and spreadable consistency. Add additional Kahlua if needed to achieve the desired texture.
12. Once the cupcakes have cooled, pipe the Kahlua icing onto the cupcakes using an Ateco icing tip 844 or a similar one like the Wilton 1M for a decorative swirl effect.
13. Finally, drizzle each cupcake with caramel sauce and add a sprinkle of sea salt on top, creating a delightful combination of flavors and textures.

These Caramel and Chocolate Cupcakes are now ready to be served and enjoyed as a delicious treat for any occasion or simply as a sweet indulgence!