The Sweet Cupcakery Duo

 Elizabeth and I,

The Sweet Cupcakery Duo,

wanted to make our final cupcake treat,

molto bueno

fantastico

superbo

*****

In other words,

we wanted to end our baking relationship

 with a cupcake

that would cause the co-workers

begging for more.

We decided that the rich

flavors of both chocolate and salted caramel

would be the ideal combo.
It's like a marriage made in heaven.

We used the basic chocolate cake recipe

from Your Cup of Cake

Enhancing a basic cake mix is a 

perfectly acceptable alternative to scratch baking

especially with our busy days.

Being a mile high in elevation,

the high altitude adjustments just become part of

the baking experience so

the cupcakes turned out perfect.

Once the chocolate cupcakes were slightly cooled,

we poked numerous holes in the tops

and poured about a tablespoon 

of caramel sauce over each one.

We let that caramel goodness soak into the cake.

Instead of making our own caramel

we took the easy route and used a jar

of caramel sundae sauce.

The frosting was a Salted Caramel Buttercream.

Using a basic American Buttercream recipe

we added some caramel  sauce and 

a generous pinch of sea salt.

The frosting was sweet, creamy and buttery

with just a hint of salt.

With an extra drizzle of caramel,

a few sprinkles of Fleur de Sel

and a Dove Milk Chocolate Caramel 

perched on top, it was

Perfecto

Too Much?

We don't think so!

And neither did the co- workers.
The cupcakes were gone in minutes.

Until Next Time-