1/4 pound unsalted butter (room temperature)
1 cup sugar
4 extra-large eggs (room temperature)
16 fluid ounces Hershey’s chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.
Salted Caramel Frosting
1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/4 tsp salt
2.5-3 cups powdered sugar, sifted
20 pretzel twists, optional
Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.
Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.
~It’s a great day at the Cottage.