Slice of Heaven Cupcakes {Giveaway}

This week (Friday to be exact) this little blog turns two.  It’s hard to believe I’ve been blogging for two years already.  And it’s nothing short of amazing to think about how far I’ve come!  Heavy reliance on processed soups to mostly scratch.  Abysmal pictures to…well…I’m working on it, but there is marked improvement!

To celebrate I thought I’d whip up some completely sinful cupcakes and host a little giveaway.

First let’s talk cupcakes.  Cupcakes that are so delicious, I had no other choice but to name them Slice of Heaven Cupcakes.  Because, well, you’re in heaven while you eat them!  The base of the cupcake is an über chocolaty cake that topped with a salted caramel buttercream that is absolutely over. the. top. 

Drizzle a bit more salted caramel and (why not?) top off with a superty delicious, salty-sweet Chocolate Covered Potato Chip!  You will seriously think you’ve died and gone to heaven!

Now let’s get on to that giveaway, because what’s a birthday without presents?  I thought I’d give one of you readers a fun little kitchen toy!  I was recently visiting my mom & she had the Babycakes Mini Doughnut Maker!  

Source

Since I want one so badly myself, I thought I'd give one away for my Bloggy's birthday.  Just use the Rafflecopter form after the recipe (yep, it’s a long one) to enter!

Slice of Heaven Cupcakes

Inspired by Brown Eyed Baker

Cake

½ cup hot water

1 tbsp instant espresso

1 box Devil’s Food Cake Mix

3 tbsp unsweetened dark cocoa powder

1 cup sour cream

½ cup canola oil

3 large eggs

2 tsp vanilla extract

Salted Caramel Sauce

1 (11 oz) bag caramel bits

½ cup sweetened condensed milk

1 ½ tsp coarse sea salt

Salted Caramel Frosting

¾ cup salted caramel sauce

1 cup unsalted butter, softened

8 oz cream cheese, softened

4 ½ - 5 cups powdered sugar

Garnish

Salted Caramel Sauce

Chocolate Dipped Potato Chips

Preheat the oven to 350 degrees F and line two muffin tins with paper liners.

Combine all of the cake ingredients into the bowl of a stand mixer.  Mix on low until the ingredients are combined.  Then, turn the mixer to medium and beat for 2-3 minutes or until the batter is smooth.  Divide the batter evenly among the cupcake liners.  Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Remove the cupcakes from the tins and cool completely on wire racks.

To make the salted caramel sauce, combine the caramel bits and the sweetened condensed milk.  Melt the caramel mixture in a double boiler or the microwave, stirring occasionally, until very smooth.  Stir in the sea salt.  Set aside to cool slightly.

To make the salted caramel frosting, place the butter and the cream cheese into the bowl of a stand mixer fitted with the whisk attachment.  Beat the butter and cream cheese on medium-high speed until smooth, about 5 minutes.  Add in the salted caramel sauce and beat until combined.

Turn the speed to medium-low and mix in the powdered sugar, a bit at a time until it is combined and the desired consistency is achieved.  Turn the speed back to medium-high and beat for another 2-3 minutes of until light and fluffy.  Note: if all of the powdered sugar had been added and the frosting is still too runny, place the frosting into the refrigerator for 10-15 minutes to help it set.

To finish, pipe the frosting over the cooled cupcakes.  Reheat a bit of the salted caramel sauce and drizzle over the cupcakes.  Top each cupcake with a chocolate dipped potato chip.  Refrigerate until ready to serve.

Babycakes Mini Doughnut Maker Giveaway

Source

Rules:

*You must be a US resident to enter

*This post/giveaway is sponsored by me, no one else

*For the one mandatory entry, comment on this post, answering the question below in the Rafflecopter form.

*There are loads of other ways to enter, too – check them out on the form below!

a Rafflecopter giveaway