These cupcakes – where do I even begin? Rich chocolate cake, filled with caramel, then topped with a luscious caramel Swiss meringue buttercream? I made these for a 20th Anniversary event of this little upscale second-hand boutique that my girlfriend works for. The same friend that is pretty much my biggest cupcake fan (Hi Jamie!). I wanted to do something a little fancier and showier – and these cupcakes definitely fit the bill.

I was kind of pressed for time, so I just used my standard caramel sauce for the filling, and it turned out great. By the end of the day, the caramel had pretty much seeped into the cake and wasn’t so much of a “filling” per-say, but you tasted it and knew it was there. I loved the frosting too, Swiss meringues are so fun to work with. And, if it looks like it’s deflated and turned to a curdled mess – don’t fret! Shawnda has some great tips here on how to bring it back to it’s former fluffy glory.

If you’re looking for a fun baking project for the weekend, and maybe are a little burnt out on pumpkin already (what the what?) add these guys to your “to-do” list. You won’t regret it! Just make sure you have friends to share them with, as you could eat every one of them single-handily!

10 Comments

  1. Posted October 24, 2012 at 10:37 AM | Permalink

    I am making these for a dinner party on Friday. I had a recipe bookmarked, but I may just have to change it!

  2. Posted October 24, 2012 at 11:52 AM | Permalink

    These are beautiful!

  3. andrew
    Posted October 24, 2012 at 7:26 PM | Permalink

    how do you make the swirled frosting so perfect…i can never get mine to look quite like in the pictures. these look good, i might make them for thanksgiving!

    • Laura
      Posted October 25, 2012 at 3:22 PM | Permalink

      Andrew, I used an Aetco #829 tip to frost the cupcakes. Don’t fret, they didn’t always look so good – practice makes perfect!

  4. Posted October 24, 2012 at 10:11 PM | Permalink

    Wow! These look fantastic. Salted carmel is absolutely my favorite. Can’t wait to try them.

  5. Posted October 25, 2012 at 10:16 AM | Permalink

    Love these beautiful cupcakes! And I see we are almost neighbors – I’m in Fredericksburg, VA – a little bit south of you. Love your blog and have it bookmarked. This is my first visit – found you via Tastespotting!

  6. Posted October 26, 2012 at 4:00 AM | Permalink

    Looks so delicious! I made a chocolate cake with salted caramel buttercream tonight, looks like we’re on the same wave length! Such a good combo :)

  7. Kira
    Posted January 5, 2013 at 1:46 PM | Permalink

    How many cupcakes does this make?

  8. Posted March 30, 2014 at 12:59 AM | Permalink

    These were absolutely delicious! I was a bit skeptical about the Swiss meringue buttercream, because I use a hand mixer (broke college kid…) and have never had success with a recipe, but I used the “just keep mixing” tip and it turned out absolutely perfect. Thank you for your recipe! I will have extremely happy co-workers tomorrow morning.

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