Devil’s Food Cake with Chocolate Dipped Caramel Butter Cream

so cute it’s spooky

It’s a great time of year … Halloween is upon us!!!! AND one of my best girlfriends turns 22 on Halloween. She had her party last Friday so of course I had to make cupcakes with a Halloween twist!

Kadie loves chocolate and caramel so a chocolate cake was a no brainer, I then added caramel butter cream (dyed orange) than dipped in chocolate. Dipping the butter cream in chocolate makes these cupcakes look so delicious and makes you look like a dessert genius!

 With Halloween on Wednesday, make these cupcakes! Get your costume and bake on!

happy birthday Kadie!!


Preheat your oven to 325 degrees

Line cupcake tins (makes 14 cupcakes)



–          4 ounces of semi sweet chocolate (chopped)

–          1 stick of butter

–          ½ of packed dark brown sugar

–          1 tablespoon of light corn syrup

–          1 cup of flour

–          ¼ cup of unsweetened cocoa powder

–          ½ teaspoon of baking soda

–          1 tablespoon of cinnamon

–          2 large eggs (beaten)

–          ½ teaspoon of vanilla extract

–          ½ cup of whole milk

In a heat proof bowl combine the chopped chocolate, butter (also chopped), sugar, and corn syrup. Heat for about 45 seconds at a time, stirring after each 45 seconds, microwave again for 45 seconds, do this until it is melted and combined, set aside.

In a large bowl whisk together the flour, cocoa, baking soda, and cinnamon. Carefully mix in the melted chocolate. Add the eggs, vanilla, and milk until combined.

Divide into the cupcake tins, filling each about ½ to ⅔ to way full. Bake for about 13 minutes and let cool.

Caramel Butter Cream

–          2 sticks of butter (softened)

–          2 cups of powdered sugar

–          ½ cup of caramel sauce

–          1 teaspoon of vanilla extract

–          1-2 tablespoons of heavy cream

–          Orange food coloring (optional)

With a stand mixer or a hand mixer start mixing the butter, slowly and carefully add 1 cup of the powdered sugar. Once it is all incorporated, add the caramel and vanilla. Then add the remaining cup of powdered sugar. Add about 1 or 2 tablespoons of heavy cream (depending on how thick the butter cream is, if very thick add 2 tablespoons).

Add the food coloring as desired. Add one drop at a time, while mixing, until it is the desired color.

Pipe the frosting onto the cool cupcakes! I used a large round tip, and then put the cupcakes into the refrigerator for at least 1 hour.

Chocolate Coating for Dipping

–          4 ounces of semisweet chocolate

–          1 tablespoon of light corn syrup

Over a double boiler or in a microwave safe bowl, melt the chocolate with the corn syrup.

Take the cold cupcakes out of the refrigerator; gently dip each cupcake into the chocolate, covering the butter cream. I like dipping them only about 2/3 the way, so you can still see the butter cream!

Refrigerate for about 30 minutes, and then serve!!!!




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