What Kind Of Buttercream For Chocolate Caramel Cupcakes?

Decorating By skittles2120 Updated 9 Apr 2008 , 12:16am by didavista

skittles2120 Posted 8 Apr 2008 , 11:00pm
post #1 of 14

I made some chocolate caramel cupcakes and was wondering what kind of buttercream would go well with them? I was thinking maybe I could melt some of the leftover caramels and stir them in?? Do you think that would work?


13 replies
thedessertdiva Posted 8 Apr 2008 , 11:07pm
post #2 of 14

Well, of course, before I can offer you any kind of suggestion about what kind of butercream to use, I will have to test this recipe out for myself.


WOW do these sound yummy...mind sharing your recipe?

I would think a good mocha buttercream would be supurb on them, but then again...i'll need to EAT THEM ALL...er, uh, one to find out...


bethola Posted 8 Apr 2008 , 11:11pm
post #3 of 14

Uhhh. let me think.....CHOCOLATE!!!! and YES! drizzle some of the melted caramels over the tops and THEN you can send a "sample" to me! LOL


JenniferL Posted 8 Apr 2008 , 11:21pm
post #4 of 14

Is it possible to mix caramel into ganache? Those sound yummy!

playingwithsugar Posted 8 Apr 2008 , 11:25pm
post #5 of 14

I wouldn't melt those caramels and beat them in, they will be too hot, and the BC will melt down, and probably not come back for you.

Take a can of sweetened condensed milk and make caramel out of that. It will be softer, and you can beat it in.

If you have a Spanish Foods section at your supermarket, look for Nestle Dulce de Leche in a can. It is very soft at room temperature. It is what I use beat into vanilla SMBC for caramel icing and filling.

Theresa icon_smile.gif

micnmax2003 Posted 8 Apr 2008 , 11:25pm
post #6 of 14

The cupcakes sound FANTASTIC w/o icing!!!
Would you mind sharing the recipe?

Bossy Posted 8 Apr 2008 , 11:28pm
post #7 of 14

How about some butter pecan syrup mixed in the BC. They would taste like turtle chocolates.

MrsAB Posted 8 Apr 2008 , 11:35pm
post #8 of 14

By all means please share the recipe. It sounds scrumptious!

skittles2120 Posted 8 Apr 2008 , 11:41pm
post #9 of 14

Thanks for all of the ideas everyone. The recipe is basically just making a regular chocolate mix. Put about 1/3 batter in the cupcake paper and bake 7-8 min. Then take out and put a caramel and some chocolate chips on top of each one and top with more batter and bake for about 20 min. They are pretty good. I wish the caramel was more creamy in the center. Not sure how I could fix that.

Thanks again!

playingwithsugar Posted 8 Apr 2008 , 11:46pm
post #10 of 14

That Dulce de Leche I was telling you about earlier is soft enough to pipe into the center after the cupcake cools.

Theresa icon_smile.gif

michelle574 Posted 8 Apr 2008 , 11:47pm
post #11 of 14

I have a recipe for chocolate turtle cheesecake that involves mixing a 14 oz package of of caramels with a 5 oz can of evaporated milk. That makes the caramel really creamy, but maybe too much so for using it as a cupcake filling. HTH.


skittles2120 Posted 8 Apr 2008 , 11:48pm
post #12 of 14

I'll have to look for that next time I'm at the store. THANKS!

moxey2000 Posted 8 Apr 2008 , 11:49pm
post #13 of 14

My first thought was Peanut Butter Buttercream Icing. I just replace half of the butter with smooth peanut butter and make the icing as usual. My customers love it, especially on my dark chocolate cake.

I will definitely have to try out these cupcakes, too. Yummy!

didavista Posted 9 Apr 2008 , 12:16am
post #14 of 14

This is a really sweet caramelish (is that a word) tasting frosting. My family and I loved it on various flavors, chocolate, or apple, etc.

Melt 1 cup butter in a saucepan.
Add... 2 cups brown sugar to butter and bring to boil.
Add 1/2 cup milk (or cream) and bring to boil again.
Remove from heat and
Add... 2 teaspoons vanilla and
5 cups sifted 10X sugar
Beat several minutes and frost cooled cake

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