These cupcakes that are so delicious, I had no other choice but to name them Slice of Heaven Cupcakes. Because, well, you’re in heaven while you eat them! The base of the cupcake is an über chocolaty cake that topped with a salted caramel buttercream that is absolutely over. the. top.
Drizzle a bit more salted caramel and (why not?) top off with a superty delicious, salty-sweet Chocolate Covered Potato Chip! You will seriously think you’ve died and gone to heaven!
Slice of Heaven Cupcakes
Inspired by Brown Eyed Baker
½ cup hot water
1 tbsp instant espresso
1 box Devil’s Food Cake Mix
3 tbsp unsweetened dark cocoa powder
1 cup sour cream
½ cup canola oil
3 large eggs
2 tsp vanilla extract
Salted Caramel Sauce
1 (11 oz) bag caramel bits
½ cup sweetened condensed milk
1 ½ tsp coarse sea salt
Salted Caramel Frosting
¾ cup salted caramel sauce
1 cup unsalted butter, softened
8 oz cream cheese, softened
4 ½ - 5 cups powdered sugar
Salted Caramel Sauce
Preheat the oven to 350 degrees F and line two muffin tins with paper liners.
Combine all of the cake ingredients into the bowl of a stand mixer. Mix on low until the ingredients are combined. Then, turn the mixer to medium and beat for 2-3 minutes or until the batter is smooth. Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the tins and cool completely on wire racks.
To make the salted caramel sauce, combine the caramel bits and the sweetened condensed milk. Melt the caramel mixture in a double boiler or the microwave, stirring occasionally, until very smooth. Stir in the sea salt. Set aside to cool slightly.
To make the salted caramel frosting, place the butter and the cream cheese into the bowl of a stand mixer fitted with the whisk attachment. Beat the butter and cream cheese on medium-high speed until smooth, about 5 minutes. Add in the salted caramel sauce and beat until combined.
Turn the speed to medium-low and mix in the powdered sugar, a bit at a time until it is combined and the desired consistency is achieved. Turn the speed back to medium-high and beat for another 2-3 minutes of until light and fluffy. Note: if all of the powdered sugar had been added and the frosting is still too runny, place the frosting into the refrigerator for 10-15 minutes to help it set.
To finish, pipe the frosting over the cooled cupcakes. Reheat a bit of the salted caramel sauce and drizzle over the cupcakes. Top each cupcake with a chocolate dipped potato chip. Refrigerate until ready to serve.