Chocolate Caramel Cupcakes

Chocolate and caramel what a yummy mixture! I found this cupcake recipe in a Taste of Home magazine and decided to give it a try. They turned out good but I didn't care for the chocolate cake. The cake didn't have much flavor and I couldn't taste the chocolate. So I won't be posting the chocolate cake recipe, just use your own favorite. It didn't make the tried and true cut. But the frosting was rich and delicious! I will definitely make the frosting again. It was a nice change from the traditional butter frosting and full of caramel flavor.

Caramel Frosting

1 cup packed brown sugar

1/2 c butter

1/4 c milk

1 tsp vanilla

2 to 2 1/4 cups powdered sugar

In a heavy saucepan, combine the brown sugar, butter, and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in the center of mixture and syrup turns amber. Remove from heat; stir in vanilla and transfer to a mixing bowl. Cool to room temperature. Gradually beat in powdered sugar. Spread over cooled cupcakes.