Salted Caramel Cream Cheese Frosting

Salted caramel cream cheese frosting:

• 8 oz cream cheese, room temperature (soft - but not super soft)
• 1/2 cup unsalted butter, room temperature
• 1 lb powdered sugar
• 1 tsp pure vanilla extract
• 10oz salted caramel, divided
• fleur de sel or sea salt

1. In the bowl of an electric mixer, combine the cream cheese and butter, mixing on medium speed until just smooth and combined. Add the vanilla and sugar, and mix on low speed until combined. Add almost all of the the salted caramel - reserve about 2 oz for drizzling (you may have to heat it up to make sure it's viscous enough to pour into the frosting mixture). Mix on medium until the caramel is fully incorporated into the frosting. Don't overmix - you want a thick, creamy consistency for easy spreading/piping.

Coconut Filling

I used this to fill chocolate cupcakes, topped them with salted caramel frosting and sprinkled with toasted coconut. I should have taken a picture... mmmm

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla

1 3/4 cups coconut

Mix first 5 ingredients in a saucepan on medium heat. Stir consistently until thickened. (about 10 minutes)

Remove from heat, stir in coconut

Let cool before filling. Filled 24 cupcakes with leftovers :)

Best Chocolate Cupcakes EVER

Trust me: You want to make these. I've made these with several different frostings/fillings and Oh My Goodness!
Part of this post (sans pictures) is so that I don't lose this recipe. Seriously. So. Good.

Best Ever Chocolate Cupcakes!

½ C + 1 TBSP Cocoa Powder

½ C + 1 TBSP Hot Water

2 ¼ C flour

¾ tsp soda

¾ tsp powder

½ tsp salt

1 cup + 1 T Butter @ Room Temp

1-2/3 C Sugar

3 eggs

1 tsp Vanilla

¾ c sour cream

1: Combine butter and sugar in saucepan on medium heat till the butter is melted. Pour in mixer bowl and beat for 4-5 minutes.

2: add eggs, one at a time, then the vanilla

3: Whisk together cocoa and water, add to the mix

4: whisk together in a separate bowl; flour, soda, baking powder and salt

5: alternate dry ingredients and sour cream mixing just till incorporated.

Fill cupcake liners 2/3 full, bake at 350* for 18-20 minutes. Let cool in pan for 10 minutes

Ganache: (for filling, dipping, etc)

1 ½ c chocolate chips

1 cup heavy cream

1 t vanilla

Mix all together, microwave 1 minute on medium high, mix till smooth, reheating as necessary.


Assembly for SAMOA GIRL SCOUT COOKIE inspired cupcakes!
I filled the cupcakes with coconut filling, replaced the caps, dipped them in warm ganache. When the ganache set, I piped them with salted caramel cream cheese frosting , drizzled with salted caramel and then sprinkled with toasted coconut.

You're welcome. :)