First, I added it to my morning lattes. Then, I drizzled it over vanilla yogurt sprinkled with chocolate chips and pecans (a turtle yogurt sundae!). And then The Brown Eyed Baker had to go and put out a sister recipe for the Salted Caramel Sauce- Chocolate Salted Caramel Cupcakes (Click here for the recipe.) I decided that I had to make these for the family barbecue my husband and I were hosting for Memorial Day.
These cupcakes were amazing! The chocolate cupcake itself was nice and moist. The salted caramel frosting? To. Die. For. I actually made cinnamon roll dough in my bread machine this week just so I could spread my leftover frosting all over them. I definitely could not let it go to waste! ;) Side note: This was my first attempt at making what I call "pretty" cupcakes. You know, with a fancy tip and a not so fancy bag (I used a gallon sized plastic storage bag with a corner snipped off). And I was pretty pleased with the results. Never again will I be sloppily smearing frosting onto a cupcake with a butter knife!
I will say I added WAY more than the recommended amount of salted caramel sauce to the frosting. Like maybe twice as much? ;) I just kept tasting the frosting and adding in more sauce until it had the caramel flavor that I wanted.
To go directly to the Salted Caramel Sauce for repinning, click here- http://pinterest.com/pin/203295370649680205/
For the Chocolate Salted Caramel Cupcakes, click here-