These double chocolate cupcakes are topped with a fluffy cinnamon buttercream and a super simple whiskey salted caramel sauce – no candy thermometer required! The cupcakes are almost brownie-like due to the melted dark chocolate and they’re absolutely decadent!
(This post is sponsored by Chocolove! Thank you so so much for reading and supporting the brands that I love!)
I’m not sure if I can fully express my love for these cupcakes in words! The combination of the dark chocolate cupcakes, CINNAMON buttercream, and WHISKEY salted caramel?! Omg. The best way to celebrate St. Patty’s Day! Or any day, really.
It all starts with this cinnamon buttercream. Oh my goodness is it good! I’ve surprisingly never put cinnamon in frosting, but it’s by far my new favorite. I love cinnamon and always double or triple it in recipes I make, and I put a semi ridiculous amount of it on my toast and oatmeal. Hey, I’m getting lot’s of anti-inflammatory benefits, right?
With the chocolate, it’s especially good. I used my absolute favorite Chocolove Extra Strong Dark Chocolate. It’s 77% percent cacao and that’s why I love it so much. It’s so smooth and rich. The darker the chocolate, the better for me! Chocolove also has other types of dark chocolate and milk chocolate too which are all SO incredible! I can’t get enough of their stuff.
I have an embarrassing amount of chocolate in my cupboard right now.
The good thing about these if you’re making them for St. Patrick’s Day, (or any occasion!) is that you can make the whiskey salted caramel beforehand! So that means you get to eat these cupcakes that much quicker when it comes time to making them!
The caramel is WAY easier to make than you think. I have no idea why I haven’t been making my own caramel all along. I maybe only started making it a couple years ago, and now I’m a total convert. And there’s no candy thermometer required!
These cupcakes are extra decadent and amazing because of the addition of melted dark chocolate in them, instead of just cocoa powder. It almost makes them brownie-like, but they’re still super light. I can’t explain the texture and give them the justice they deserve..you just have to try these cute little cakes for yourself!
I wish I had one right this very moment. I’m getting so hungry just telling you guys about them! And I don’t even have the sweetest tooth ever. I’m more of a savory person, but when it comes to dark chocolate, I’m in love!
I mean, come on. Happy almost St. Patty’s Day to us!
Double Chocolate Cupcakes with Cinnamon Buttercream and Whiskey Salted Caramel
These double chocolate cupcakes are topped with a fluffy cinnamon buttercream and a super simple whiskey salted caramel sauce - no candy thermometer required! The cupcakes are almost brownie-like due to the melted dark chocolate and they're absolutely decadent!
For the cupcakes
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.6 ounces (half of a bar) Chocolove dark chocolate, chopped
- 3/4 cup sugar
- 1/4 cup light brown sugar, loosely packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup vegetable oil
- 1/3 cup brewed coffee, cooled
- 1/2 cup whole milk
- 1 tablespoon apple cider vinegar
For the cinnamon buttercream
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
For the salted whiskey caramel
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon light corn syrup
- 1/2 cup heavy cream
- 1/3 cup Irish whiskey, like Jameson
- 1/4 teaspoon sea salt
Make the caramel. In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, but DO NOT stir! Swirl the pan on the stove if you need to. Continue cooking, without stirring, until an amber caramel forms, about 6-7 minutes. Remove from the heat and carefully stir in the cream. Let cool for 1 minute, then stir in the whiskey.
Bring the mixture to a boil over medium-high heat and cook, stirring, for 1-2 minutes. Stir in the salt. Let the caramel sauce cool. (I made mine the night before but this isn't crucial.)
Next, make the cupcakes. Preheat oven to 350℉. Line a standard cupcake/muffin pan with cupcake liners. Add milk to a small bowl and stir in the apple cider vinegar. Set aside. Add chopped chocolate to a microwave safe bowl and microwave in 30-second increments, stirring in between, until melted. This should only take a minute or less. Let cool.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, brown sugar, and egg until smooth. Add the melted, cooled chocolate and whisk until smooth. Add the vanilla extract vegetable oil, and coffee, and whisk again until smooth. Finally add the milk mixture and whisk to combine.
Gradually add the dry ingredients to the wet, folding with a rubber spatula until just combined. Fill cupcake tins ¾ the way full and bake for 20-22 minutes or until centers are set and a toothpick comes out clean. Let cool completely.
Make the cinnamon buttercream. Add softened butter to a stand mixer fitted with the paddle attachment. Beat butter on medium-high speed for 2-3 minutes or until lighter in color and fluffy. Lower the speed and add the powdered sugar, gradually. Once powdered sugar is incorporated, raise speed to high and beat for an additional 2-3 minutes. Add the vanilla and cinnamon and beat again for a minute or so until fully combined. Pipe or spread the icing onto the cupcakes, then drizzle them with the cooled salted whiskey caramel. Serve!