What Kind Of Buttercream For Chocolate Caramel Cupcakes?
Decorating By skittles2120 Updated 9 Apr 2008 , 12:16am by didavista
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?
Thanks!
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.
MYSELF AND MYSELF ONLY!!
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...
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 
The cupcakes sound FANTASTIC w/o icing!!!
Would you mind sharing the recipe?
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!
That Dulce de Leche I was telling you about earlier is soft enough to pipe into the center after the cupcake cools.
Theresa
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.
Michelle
I'll have to look for that next time I'm at the store. THANKS!
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!
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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