The Cupcake Princess

Ingredients

• 1 ¾ cups cake flour, sifted
• 1 ¾ cups white granulated sugar
• ¾ cup high quality cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 eggs
• 2 tsp vanilla extract
• 1 cup freshly brewed hot coffee
• ½ cup chopped regular or fun size Nestlé® Crunch® candy bars
• Caramel Crunch Frosting
• 1 cup (2 sticks) unsalted butter, slightly softened (leaves a slight indent of your finger when pressed)
• 1½ - 2 cups confectioners (powdered) sugar, sifted very very well
• 1 tsp vanilla extract
• 1 cup dulce de leche (no substitutions)
• 1 cup regular or fun size Nestlé® Crunch® candy bars, finely chopped
• Chocolate Ganache
• 6 oz high quality chocolate, chopped
• ½ cup heavy cream
• 1 tbsp corn syrup (optional; for shine)
• Salted Caramel Frosting
• 1 cup (2 sticks) salted butter, slightly softened (leaves a slight indent of your finger when pressed)
• 1 1/2 cup confectioners (powdered) sugar, sifted very very well
• 1 tsp vanilla extract
• 1/4 tsp sea salt flakes
• 1 cup dulce de leche (no substitutions)

Instructions

1. Preheat oven to 350 degrees. And line your cupcake pans for 24 cupcakes.
2. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt together in a mixing bowl until combined.
3. In a separate bowl of an electric mixer fitted with a paddle attachment, combine the buttermilk, eggs, vanilla extract, and vegetable oil. Gradually add in the dry ingredients. Then slowly stir in the coffee. Fold in the candy pieces.
4. Fill cupcake pans with batter until 2/3 full.
5. Bake for 18 – 20 minutes, or until a cake tester comes out clean.
6. Let cool, then top with Caramel Crunch frosting.
7. Dip frosted cupcakes into chocolate ganache and roll in birthday sprinkles. Top with a dollop of salted caramel frosting.
8. For frosting:
9. Beat softened butter in a stand mixer with the paddle attachment until smooth and creamy.
10. Gradually add powdered sugar and blend on medium speed until smooth, about a minute. Blend in vanilla extract and salt. Blend in dulce de leche. Make sure you really beat it for a few minutes on medium high (at least 3) so you get that super smooth and fluffy frosting texture. Fold in chopped candy bars.
11. For ganache:
12. Place chopped chocolate in a glass bowl. Boil heavy cream in a saucepan. Pour over chopped chocolate, and stir until completely melted and combined.
13. For salted caramel frosting:
14. Beat softened butter in a stand mixer with the paddle attachment until smooth and creamy. Gradually add powdered sugar and blend on medium speed until smooth, about a minute. Blend in vanilla extract and salt. Blend in dulce de leche.
15. Make sure you really beat it for a few minutes on medium high (at least 3) so you get that super smooth and fluffy frosting texture. Frost cupcakes, then sprinkle the tops of each cupcake with a pinch of sea salt flakes.