Ingredients
Serves: 12 cupcakes
Prep Time: 15 minutes
Total Time: 1 hour
For the Dark Chocolate Brownie Cupcakes:
1 cup (2 sticks) unsalted butter
8 ounces dark chocolate, chopped (I used high quality chocolate chips here)
1 cup light brown sugar, packed
1 teaspoon instant espresso powder (optional)
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 cup all-purpose flour (be sure not to pack your flour here)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup bittersweet chocolate chips
For the Salted Caramel Frosting:
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1 cup packed light brown sugar
1/2 teaspoon salt
3 - 4 cups confectioners' sugar, sifted
Preparation
