Double Chocolate Cupcakes with Cinnamon Buttercream and Whiskey Salted Caramel

Indulge in the rich flavors of double chocolate cupcakes topped with a creamy cinnamon buttercream and a luscious whiskey salted caramel sauce. These decadent cupcakes are perfect for special occasions or satisfying your sweet tooth.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water
• 1/2 cup semisweet chocolate chips
• 1/2 cup unsalted butter, room temperature for buttercream
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 2 tbsp heavy cream
• 1/4 cup whiskey
• 1/2 cup granulated sugar for caramel
• 2 tbsp water
• 1/4 cup heavy cream for caramel
• 1/2 tsp sea salt for caramel

Instructions:

Start by heating the oven to 350F 175C

You can line a muffin tin with cupcake liners

Mix the cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl with a whisk

Put away

Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy

One at a time, add the eggs and mix well after each one

Add the vanilla extract and mix well

Slowly add the dry ingredients to the wet ingredients, mixing them in with buttermilk every so often

Start with the dry ingredients and end with the buttermilk

Dont mix any further than that

It will be smooth after you add the hot water and mix it in

The semisweet chocolate chips should be carefully mixed in

Fill each cupcake liner about two thirds of the way to the top with batter

Its done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking

First, let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Beat the butter at room temperature in a bowl until it is smooth

Slowly add the powdered sugar and ground cinnamon and mix them in until they are well mixed

Keep beating the frosting until it is light and fluffy after you add the heavy cream

For the caramel, put the granulated sugar and water in a small saucepan and heat it over medium-low

First, stir it to break up the sugar

Then, let it cook without stirring for a while until it turns a deep amber color

Add the heavy cream slowly while stirring all the time

Watch out, because it might bubble up

Take the caramel off the heat and add the sea salt and whiskey

Let it cool a bit before you drizzle it on the cupcakes

After the cupcakes have cooled, frost them with the cinnamon buttercream and coat each one with the whiskey salted caramel sauce

Have a great time with your double chocolate cupcakes topped with cinnamon buttercream and whiskey salted caramel