These caramel swirl cheesecake cupcakes are mini bites of cheesecake heaven and I can’t wait for you to try them!
Hi! My name is Mary and I blog over at Barefeet In The Kitchen. I’m excited to be sharing one of our favorite sweets with you today. Thanks to Betsy for being gracious enough to share her space with me!
These Caramel Swirl Cheesecake Cupcakes start with smooth and creamy cheesecake over a simple graham cracker crust, then they are topped with a swirl of caramel sauce just before baking. Homemade caramel sauce is a breeze to make and if you don’t already have a favorite recipe, I highly recommend Vanilla Bean Salted Caramel Sauce. If you’re in a hurry though, a store-bought caramel will work beautifully as well.
While the cupcakes are pretty spectacular on their own, for an extra special dessert, I like to top them with a generous drizzle of warm caramel just before serving.
1 1/2 cups graham cracker crumbs, about 10 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
1/4 cup light brown sugar
24 ounces cream cheese
3/4 cup sugar
2 teaspoons vanilla
Vanilla Bean Salted Caramel Sauce or your favorite store-bought caramel sauce
Preheat oven to 325 degrees. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.
Beat the cream cheese until it is smooth. Add the sugar and beat for about a minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3-4 tablespoons of the filling over the slightly cooled crusts. Smooth slightly or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of each cupcake and then swirl lightly with a toothpick.
Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 4 hours. Drizzle with additional warm caramel sauce just before serving, if desired. Enjoy!
Shortbread crust, chocolate ganache and salted-caramel make these tartlets an irresistibly decadent dessert!
Hi everyone! It’s Mallory from Total Noms and I’m really happy to be able to be guest posting on Java Cupcake today!
Betsy and I first became buddies when she graciously guest posted for me while I was out on my honeymoon in October 2013. Her Peaches ‘n Cream cupcakes quickly became one of the most popular posts of the last few months for me, and there’s no mistaking why- Betsy is a total whiz when it comes to delicious and beautiful desserts!
So I’m honored to be able to share a recipe with you today that I hope can hold up to the level of sweet beauty of Betsy’s normal fare. The truth is, I’m an absolutely TERRIBLE cake decorator (for proof, see here from the early days) so when it comes to desserts, I usually stick to the kinds that require minimal design capabilities. Drop cookies, pies, and bars are my thing. It’s really hard to make those ugly!
Case in point- these little Salted Caramel Chocolate Tartlets.
It’s pretty much impossible to make something terrible out of shortbread crust, chocolate ganache, and oh yeah, salted caramel. Sure, I might have caramel sauce stuck all over my stove top, fingers, and plates now, and there might be chocolate ganache drips all over my fridge shelf where I let these cool, but the finished product, man- it’s a doozy!
And no decoration required! :) Just a little sprinkling of salt on top is all you need!
You may end up with a little extra salted caramel and chocolate ganache from this recipe (if you were able to keep yourself from dipping into them while assembling). This may seem like a tragedy, if you’re crazy. You can store the salted caramel in the fridge in an airtight container for up to a week. Use the chocolate ganache within a few days, again storing in an airtight container in the fridge. Both are perfect as dips for fresh fruit, cookies, or biscotti!
My warmest, most-heartfelt thanks goes to Mallory from TotalNoms for sharing this delicious recipe with my JavaCupcake readers! Mallory recently was married and I had the opportunity to guest post for her! We have become sweet internet blogging friends and I hope to continue to work with her to share sweet recipes with our readers! If you’d like to see more of Mallory’s delicious creations, check out her blog TotalNoms or find her on Facebook, Pinterest,YouTube, Instagram and Twitter.
Salted Caramel Chocolate Tartlets
Yield: about 30 tartlets
Prep Time: 1 hour30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
For the shortbread crust:
10 tbsp unsalted butter, softened
1/2 cup granulated sugar
2 eggs, room temperature
2.5 cups all-purpose flour
1 tsp sea salt
For the salted caramel:
1 cup granulated sugar
6 tbsp unsalted butter, cubed
1 and 3/4 cup heavy cream, at room temperature
1/2 tsp sea salt
For the chocolate ganache:
1.5 cups heavy cream
12 oz bittersweet chocolate chips (about 1.5 cups)
Make the shortbread crust:
Using a hand or stand mixer, beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs and beat again until combined. Add the flour and salt, and mix until a dough has formed. Remove dough from the bowl, form into a ball and wrap in plastic wrap. Refrigerate for one hour.
Spray a mini muffin tin with cooking spray. Between two sheets of parchment paper, roll out chilled dough to 1/4" thickness. Using a biscuit cutter or other circular stencil, make 2.5" circles and press them down into the muffin tin, making sure to press down the bottoms fully into the pan. Stab a fork into the bottom of each mini pie crust. Freeze for 5-10 minutes until dough is fully hardened.
Preheat oven to 350°F. Press a piece of foil over top the pie crusts, and carefully press the foil into each divot of the muffin tin so that its completely covering and touching the dough. Add pie weights, coffee beans or other dry beans into the divots to weigh the foil down. Bake for 30 minutes.
(My mini muffin tin only makes 12 at a time, so I had to repeat this process more than once. While each batch is baking, keep remaining dough in the fridge to keep cold in the meantime.)
Make the salted caramel:
Melt the sugar in a medium saucepan over medium-high heat, whisking often. Once sugar is completely melted, add the room temperature butter, continuing to whisk (mixture will bubble!). Carefully add the heavy cream and whisk- this will cause a lot of bubbling as well. Once mixture is smooth, remove from heat, and stir in the salt. The caramel will look very liquidy, but it will thicken as it cools. Allow to cool while you make the ganache.
Make the chocolate ganache:
Bring heavy cream just to a boil in a small saucepan. While cream is heating up, place the chocolate in a large, heat-proof bowl. Once cream comes to a boil, immediately pour over the chocolate and stir everything together until it comes together as a rich, beautiful chocolate ganache. Resist the urge to eat the whole bowl right then and there.
Assemble the tartlets:
Carefully spoon a 1/2 tsp of salted caramel into each mini pie crust. Then fill up the rest of the tart with chocolate ganache, being careful not to overflow. Lightly sprinkle with kosher or sea salt over top. Refrigerate until firm, about 1 hour. These can be stored in the fridge for a few days in an air tight container (if you really can control yourself!)
Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!
This past weekend I went to a BBQ with some soldiers & families from my husband’s platoon… and of course, Dave asked me to make cupcakes. I kept asking and asking what flavors he wanted and he couldn’t decide. Apparently, I couldn’t decide either since I made candy bar cupcakes – 4 ways!
I used my favorite chocolate cake base and topped each one (and even filled a couple) with different flavors all inspired for 4 different candy bars. Well, I guess they all aren’t technically candy bars, but you get what I mean.
Black & White Cupcakes – dark chocolate cake topped with white chocolate frosting and garnished with chunks of dark and white chocolate.
Rolo Cupcakes – dark chocolate cake filled with chopped Rolos topped with caramel frosting and garnished with a Rolo.
Reese’s Cupcakes – dark chocolate cake topped with whipped peanut butter buttercream garnished with chocolate jimmies and a mini Reese’s peanut butter cup cupcake.
After Eight Cupcakes – dark chocolate cake filled with mint chocolate chips topped with mint chocolate chip buttercream and an After Eight Mint.
Woah. That’s a lot of cupcakes.
I know… you may not have everything to make these cupcakes on hand… and if you were to buy all the candy needed to put these together it’d break the bank. No worries though… I’ve broken down the recipe so that you can make them 1 dozen at a time!
So at the BBQ – the cupcakes were a HUGE hit! Everyone loved them… from the soldiers to the kids… my cupcakes put a smile on all faces!
Candy Bar Cupcakes – 4 Ways!
Yield: 4 dozen cupcakes
Cook Time: 18 minutes
Total Time: 18 minutes
Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!
Dark Chocolate Cupcakes
Use this Dark Chocolate Cupcakes recipe. It makes 2 dozen cupcakes, so double it if you're making all 4 cupcakes or cut it in half if you're only making 1 dozen.
ROLO: 18 Rolo candies, quartered
AFTER EIGHT: mint chocolate chips
Peanut Butter Buttercream for Reese's Cupcakes
Use HALF of this Perfect Peanut Butter Buttercream recipe.
12 Reese's mini peanut butter cups, unwrapped for garnish
chocolate jimmies, for garnish
chocolate chips, for garnish
Caramel Buttercream for Rolo Cupcakes
1/2 cup unsalted butter
1 cup dark brown sugar, lightly packed
1/3 cup heavy cream
1/2 tsp salt
1lb powdered sugar, sifted
2 Tbsp heavy cream
12 Rolo candies for garnish
Whipped White Chocolate Frosting for Black & White Cupcakes
Use HALF of this White Chocolate Frosting recipe.
dark (at least 75% cocoa) & white chocolate chunks for garnish (I used Lindt chocolate bars)
Mint Chocolate Chip Buttercream for After Eight Cupcakes
1/2 cup unsalted butter, room temperature
1lb powdered sugar, sifted
1/4 cup heavy cream
1tsp mint extract
pinch of salt
1/4 mint chocolate chips, chopped
12 After Eight mints for garnish
Dark Chocolate Cupcakes
Prepare cupcakes as directed in recipe above.
FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
Allow cupcakes to cool completely before frosting & decorating.
Peanut Butter Buttercream for Reese's Cupcakes & Assembly
Prepare buttercream as directed in recipe above.
Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.
Caramel Buttercream for Rolo Cupcakes & Assembly
In a medium, heavy sauce pan, melt the butter over medium-high heat.
Add the sugar. cream and salt and whisk until the sugar is dissolved.
Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
Add up to 2Tbsp heavy cream to loosen the frosting.
Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
Garnish with a Rolo candy cut in half.
Whipped White Chocolate Frosting for Black & White Cupcakes & Assembly
Prepare the frosting as directed in the recipe above.
Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
Garnish with chunks of white & dark chocolate.
Mint Chocolate Chip Buttercream for After Eight Cupcakes & Assembly
In the bowl of your stand mixer, cream the butter until smooth.
Add the sifted powdered sugar, one cup at a time and mix until combined.
Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
Beat on high for 2 minutes or until light and fluffy.
Add the chopped mint chocoalte chips and mix until incorporated.
Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.
Love caramel? You’re going to ADORE this recipe…layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel and fleur de sel make this Salted Caramel Layer Cake a decadent, delicious, and almost sinful dessert!
Cake brings people together.
And today…I have baked a Salted Caramel Cake to enjoy with, and say goodbye to, my best friend. Layers of brown sugar cake soaked with salted caramel sauce…filled with caramel frosting and topped with more salted caramel.
I spent the afternoon relaxing with Chrissy and her family at my house – really, it couldn’t have been better. We ordered pizza, drank wine, chatted, relaxed in the sunshine of my backyard.
The men smoked Cuban cigars. The kids played with friends down the street. Bitter-sweet. But a perfect ending to a wonderful chapter in our lives together.
I know today won’t be the last time I see Chrissy. Someday, we’ll be together again.
So…until then, I’ll keep baking…keep sharing what I bake with new friends…and always hold on to the love and joy I shared with Chrissy here in Germany.
Hopefully, that same love and joy will inspire you when you make (and devour) this Salted Caramel Cake.
Advice About Making This Salted Caramel Cake
A lot of you have made this caramel cake recipe and I wanted to share a few points of feedback that may help future bakers make it successfully!
For more detailed instructions on how to make the caramel sauce, visitBrown Eyed Baker. She’s got a great step-by-step tutorial with lots of pictures!
The sauce recipe makes more than you actually need for this cake, probably by half. But the reason why I left this amount in the recipe was because that’s how I made it the first time I baked this cake! If you don’t want leftover caramel sauce (but let’s be real here, who doesn’t want leftover caramel sauce) you could halve the recipe and still have enough.
Because the caramel frosting is made with cream cheese, it is VERY SOFT. If you live in a hot place, consider keeping this cake cool until serving.
Also, the softness of the frosting could make it difficult to apply to the cake layers. To ensure it’s creamy, but not runny start by adding less a tablespoon at a time until you get a smooth consistency that’s not too soft.
Finally – this cake is SO GOOD you may be known as the BEST BAKER EVER after you make it. So many of you have commented that your friends and family were incredibly impressed after you baked this cake. That makes me so proud!
Happy baking, my sweet friends! Leave a comment below with your results or your questions. I’d be happy to help you…or just to hear your stories with this recipe!
Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
Preheat oven to 350 F degrees.
In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.
Mix in the vanilla.
Add the flour and buttermilk alternating until just combined.
In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!
Separate batter evenly into the three prepared cake pans.
Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.
Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Salted Caramel Sauce
In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.
Once the sugar has melted, stop whisking and cook until the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.
Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.
Slowly pour the heavy cream into the mixture and whisk until incorporated.
Stir in the fleur de sel.
Cool for about 10-15 minutes before using.
Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.
In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don't have time to wait.
In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.
Mix in the salt.
Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.
Add the sifted powdered sugar and mix on medium speed until smooth.
The frosting will feel very soft - so refrigerate it for 10-15 minutes before frosting the cake.
Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.
Allow the caramel sauce to soak into the cake.
Repeat this process with a second layer of sauce.
Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.
Spread a thin layer of frosting over the top of the layer - no more than 1/2 a cup of frosting.
Place the second layer on top and spread another thin layer of frosting.
Place the final layer of cake on top and frost the outside of the cake with the remaining frosting.
Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.
Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel.
Refrigerate until ready to eat - but remove 15 minutes before serving.
For more detailed instructions on how to make the caramel sauce, visit Brown Eyed Baker . She's got a great step-by-step tutorial with lots of pictures!
It’s time for a Coffee & Caramel Cupcake Round Up! Week two of my new round-up series features 15 coffee & caramel cupcake recipes. Some of them have both coffee and caramel… some just coffee… some just caramel. But all of them are 100% DELICIOUS! What’s awesome about this week too is that all of these recipes come from this blog! Yup… they are all original JavaCupcake recipes!
I love nothing more than a good cookie. I mean seriously… chewy cookies that are just a little crisp around the edges… TO DIE FOR. These cookies, however, I may even kill for. (Well no, I won’t kill – but you get the idea). These chewy snickerdoodles are stuffed with caramel and made with a perfectly nutty browned butter.
Yah… you read that right. Browned butter AND caramel in the SAME snickerdoodle! I was inspired to make these cookies by Two Peas and their Pod who made a similar cookie not too long ago. I did make a batch that had the seasalt on top, but I wasn’t a huge fan of it with these cookies, so I omitted it for the rest.
Want a cookie to knock your socks off? These Caramel Stuffed Browned Butter Snickerdoodles will do just that!
Caramel Stuffed Browned Butter Snickerdoodles
Yield: 2 dozen cookies
Prep Time: 8 hours
Cook Time: 9 minutes
Total Time: 8 hours9 minutes
2 1/2 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp cinnamon
1 cup unsalted butter, sliced
1 1/3 cup dark brown sugar, lightly packed
1/4 cup + 2Tbsp sugar
1 large egg
1 egg yolk
1 Tbsp vanilla extract
1 Tbsp sour cream
Kraft Caramel squares, cut in half
1/4 cup sugar, for rolling
2 tsp cinnamon, for rolling
Heat a pan over medium heat. Add the sliced butter and whisk until melted. Continue to whisk as the butter begins to cook. As it browns it will start to foam and will have a nutty aroma. Pay careful attention not to burn the butter, it can turn quickly. Remove from the heat and allow to cool.
While the butter is cooling, whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a medium bowl.
Once the butter has cooled, cream it with the brown sugar in the bowl of your stand mixer until smooth.
Add the eggs one at a time and beat will after each addition. Mix in the vanilla and sour cream and mix until combined.
Add in the dry ingredients and mix until just combined.
Cover the dough and chill for at least 8 hours or overnight.
When ready to bake, preheat the oven to 350 F degrees and line your cookie sheet with parchment paper. In a small bowl, combine the 1/4 cup sugar and cinnamon.
Using at least 2 Tbsp of dough, work the dough in your hands until pliable. Roll the dough into a rough ball and then flatten it on your work surface. Press your thumb into the center of the flattened dough to create a well for the caramel.
Place 1/2 a square of caramel into the well and then fold the sides of dough around the caramel. Use your hands to shape the dough into a ball. Roll it in your hands to smooth out the surface and make it round.
Toss the dough ball in the cinnamon/sugar mixture and place on the prepared cookie sheet.
Bake for 8-10 minutes. Allow cookies to cool on the pan for 3-4 minutes before removing to a wire rack to cool completely.