Desserts & Sweets

Brownie Bottom Chocolate Chip Cupcakes w/ Salted Caramel Buttercream

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I love a layered dessert. Different flavors and textures melding together into perfect bites of Heaven… oh, yes!   After thinking about a way to incorporate a salted caramel buttercream into a fun cupcake, I decided that layers were the goal! These cupcakes start with a brownie, then a chocolate chip cupcake, chocolate ganache, sea salt caramel buttercream, and fun candy toppings.  Talk about layers! 🙂  I really hope you like these!

What you need:

  • 1 box brownie mix (+ eggs, oil, & water as directed on box)
  • 1 box yellow cake mix (+ eggs, oil, & water as directed on box)
  • 1 cup mini semisweet chocolate chips

Ganache

  • 1/2 cup heavy whipping cream
  • 1/2 cup semisweet chocolate chips

Buttercream

  • 1 cup (2 sticks) unsalted butter (softened)
  • 1/3 cup + 3 tablespoons caramel sauce (dessert topping)
  • 1/4 teaspoon table salt
  • 2 cups powdered sugar
  • 1-2 tablespoons heavy whipping cream (depending on the consistency you prefer)

Optional Toppings

Make them:

Preheat oven to 350 degrees & prep your muffin pan with cupcake liners.

Mix cake ingredients until just combined.

Fill cupcake liners 3/4 full of batter.

Bake for 16-21 minutes, or until a toothpick goes through both layers cleanly.  Do not over bake, or they will stick to the liner!

Let cool completely.

In the microwave, melt the heavy whipping cream in a small bowl until JUST boiling.

Add 1 cup semisweet chocolate chips and let sit without stirring for 2 minutes.

Stir until combined, then allow to cool.

Spread  about a teaspoon over the top of each cupcake (or dip the top of the cupcake), then allow to cool in the fridge while you make the buttercream.

BUTTERCREAM

In a cold bowl (I put mine in the freezer for 5 minutes prior to making buttercream), beat the butter until smooth and creamy.

Add caramel sauce and salt.  Beat another 2 minutes, scraping side of bowl.

Add powdered sugar and mix thoroughly.

Add 1-2 tablespoons heavy whipping cream until you reach your desired consistency.

Pipe buttercream over the ganache on each cupcake.

Top with sea salt, caramel sauce, chopped milk chocolate, and sea salt caramel truffles.

ENJOY!!

Try these fun salted caramel recipes, too!

Print Recipe
5 from 3 votes

Brownie Bottom Chocolate Chip Cupcakes w/ Salted Caramel Buttercream

Layers are the key to this yummy cupcake! It's PACKED with caramel and chocolate flavors and fun textures, too!

Ingredients

  • 1 box brownie mix + eggs, oil, & water as directed on box
  • 1 box yellow cake mix + eggs, oil, & water as directed on box
  • 1 cup mini semisweet chocolate chips

Ganache

  • 1/2 cup heavy whipping cream
  • 1/2 cup semisweet chocolate chips

Buttercream

  • 1 cup 2 sticks unsalted butter (softened)
  • 1/3 cup + 3 tablespoons caramel sauce dessert topping
  • 1/4 teaspoon table salt
  • 2 cups powdered sugar
  • 1-2 tablespoons heavy whipping cream depending on the consistency you prefer

Optional Toppings

  • Caramel sauce
  • Sea salt
  • chopped milk chocolate
  • Sea Salt Caramel Truffles

Instructions

  • Preheat oven to 350 degrees & prep your muffin pan with cupcake liners.
  • Mix cake ingredients until just combined.
  • Fill cupcake liners 3/4 full of batter.
  • Bake for 16-21 minutes, or until a toothpick goes through both layers cleanly.  Do not over bake, or they will stick to the liner!
  • Let cool completely.
  • In the microwave, melt the heavy whipping cream in a small bowl until JUST boiling.
  • Add 1 cup semisweet chocolate chips and let sit without stirring for 2 minutes.
  • Stir until combined, then allow to cool.
  • Spread  about a teaspoon over the top of each cupcake (or dip the top of the cupcake), then allow to cool in the fridge while you make the buttercream.

BUTTERCREAM

  • In a cold bowl (I put mine in the freezer for 5 minutes prior to making buttercream), beat the butter until smooth and creamy.
  • Add caramel sauce and salt.  Beat another 2 minutes, scraping side of bowl.
  • Add powdered sugar and mix thoroughly.
  • Add 1-2 tablespoons heavy whipping cream until you reach your desired consistency.
  • Pipe buttercream over the ganache on each cupcake.
  • Top with sea salt, caramel sauce, chopped milk chocolate, and sea salt caramel truffles.

ENJOY!!

    Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

    6 Comments

    1. Kathy Pease Reply

      This looks so yummy and I will have to try out the recipe 🙂

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