Happy Friday & Happy Weekend! Boy the month of February seems like it is just flying right on by! After baking all kinds of treats last week for Valentine's Day my kitchen is still overflowing with lots of left overs. I have seriously been eating sugar cookies, cupcakes, ice cream cake & king cake after breakfast, lunch and dinner all this week! Can we say SUGAR OVERDOSE! But to keep the goal of making a "cupcake a week" that I set for myself at the beginning of 2010 I am going to continue to indulge in the sugary goodness for yet another day and introduce to you the Caramel Mud Cupcake.
When trying to figure out what flavor cupcake to make this week, I wanted to steer clear from all of the sweet flavors I have been eating recently and give my taste buds something different to look forward too. Plus I wanted to find a recipe that was quick, low maintenance, something I already had all the ingredients for and one that didn't make 2 dozen cupcakes. I came across the recipe for the Caramel Mud Cupcakes in the book called Cupcakes by Pamela Clark. This book has so many non-traditional cupcake flavors and unique decorating ideas.
Caramel Mud Cupcakes (makes 12)
-1 stick butter, chopped coarsely
-3 1/2 ounces white chocolate, chopped coarsely
-2/3 cup firmly packed brown sugar
-1/4 cup honey
-2/3 cup milk
-1 cup all-purpose flour
-1/3 cup self-rising flour
- Preheat oven to 325 degrees. Line 12-hole standard muffin pan with paper baking cups.
- Combine butter, chocolate, sugar, honey and milk in small pot; stir over low heat, until smooth. Transfer mixture to a medium bowl; cool 15 minutes.
- Whisk sifted flours into chocolate mixture, then egg. Divide among baking cups.
- Bake 25-30 minutes. Turn cakes onto wire race to cool.
- Sift powdered sugar over top of cupcakes.