Chocolate Skor Cupcake

Irresistible  Chocolate Skor Cupcakes with an Old Fashioned Caramel Icing to top it off...

A MUST for any snowy, cold winter night!!

How To Make :

Devil's Food Cupcake ( from Martha Stewart's Cupcakes) :

3/4 c - unsweetened DUTCH processed cocoa powder

3/4 c - HOT water

3c - All Purpose Flour

1t -Baking Soda

1t - Baking Powder

1 1/4 t - Coarse salt

1 1/2 c - Unsalted butter

2 1/4 c - sugar

4 - Large eggs, room temperature

1T +1t - Pure vanilla extract

1c - Sour cream, room temperature

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.  Whisk together cocoa and hot water until smooth.  In another bowl, whisk together flour,baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium low heat, stirring to combine.  Remove from heat, and pour into a mixing bowl.  With an electric mixer, beat until mixture is cooled, 4-5 minutes.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Add vanilla, then cocoa mixture, and beat until combined.  Reduce to low speed.  Add flour mixture in 2 batches, alternating with sour cream, and beating until you just combined after each.

3. Divide batter evenly among lined cups, filling each three - quarters full. Bake, rotating tins half way through, about 19-20 minutes.  Transfer to wire racks to completley cool.

4. When completley cool, you are free to frost!

Old Fashioned Caramel Icing

 ( from Donut and Bakery Shop)

1/2 c - Butter, unsalted, melted

1c - Brown sugar

1/4c - Milk

3 1/4 c - Icing sugar

1. Add brown sugar to melted butter in a pan.  Bring to boil, stirring occasionally.  Cook about 1 minute, or until slightly thick.. left un attended and it will burn.. and FAST! Cool completely!

2. Add milk, and beat until smooth with the brown sugar/butter mixture.. in a stand up mixer.

3. Beat in icing sugar, adding it gradually until icing is spreadable.

FROST AWAY!!!!!