Pioneer Woman Caramel Cakes
If you are looking for a delicious and easy dessert recipe to impress your guests, look no further than Pioneer Woman's Individual Caramel Cakes with Buttermilk Caramel Icing! These little cakes are the perfect combination of sweet and rich, with a moist crumb and a decadent caramel topping that will have everyone coming back for more.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup hot coffee
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate mixing bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Don't over-mix!
- Add the hot coffee to the batter, mixing until just combined.
- Fill the prepared muffin tin with batter, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- While the cakes are baking, prepare the buttermilk caramel icing.
- In a large saucepan, melt the butter over medium heat.
- Add the brown sugar, buttermilk, vanilla extract, and salt, stirring until well combined.
- Bring the mixture to a boil, stirring frequently, and then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and gradually add the powdered sugar, whisking until the icing is smooth and creamy.
- Let the icing cool for a few minutes, and then spread it over the cooled cakes.
- Serve immediately and enjoy!
These individual caramel cakes are perfect for any occasion, whether you are hosting a dinner party or just want to satisfy your sweet tooth. The combination of moist chocolate cake and rich caramel icing is irresistible and will impress any guest. Try making them for your next special occasion and see how quickly they disappear!
Additional Tips
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes until it curdles.
- If you want to make these cakes even more decadent, you can add a layer of chocolate ganache between the cake and the caramel icing.
- If you have leftover caramel icing, you can use it as a dip for fruit or drizzle it over ice cream.
Variations
If you want to switch up this recipe, try some of these variations:
Dark Chocolate Cakes with Salted Caramel Icing
Follow the recipe as written, but use dark cocoa powder instead of unsweetened cocoa powder and add a pinch of sea salt to the caramel icing.
Red Velvet Cakes with Cream Cheese Icing
Replace the cocoa powder with 1/4 cup of red food coloring and add 1 teaspoon of apple cider vinegar to the recipe. For the icing, mix together 8 ounces of cream cheese, 1/2 cup of unsalted butter, 3 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
Lemon Cakes with Lemon Cream Cheese Icing
Follow the recipe as written, but add 2 teaspoons of lemon zest and 1/4 cup of freshly squeezed lemon juice to the batter. For the icing, mix together 8 ounces of cream cheese, 1/2 cup of unsalted butter, 3 cups of powdered sugar, 2 teaspoons of lemon zest, and 1/4 cup of freshly squeezed lemon juice until smooth.
No matter how you choose to make this recipe, these individual caramel cakes are sure to be a crowd pleaser. Try them today and enjoy!
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