Description
Delight in these decadent Kit Kat Cupcakes featuring moist chocolate cake embedded with Kit Kat wafers, topped with a luscious caramel buttercream frosting and garnished with crunchy Kit Kat pieces. Perfect for chocolate lovers and special occasions.
Ingredients
Cupcakes
- 1 cup + 2 tablespoons all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup + 2 tablespoons granulated sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 6 fun-sized Kit Kat bars, broken into single wafers (12 wafers total)
Caramel Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- Pinch of salt
- 1/4 cup caramel sauce (homemade or store bought)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (177°C) and line a cupcake pan with 12 paper liners to ensure even baking and easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to combine and aerate the dry components.
- Cream sugar and oil: In a large mixing bowl, beat together the granulated sugar and vegetable oil until the mixture becomes smooth and slightly creamy.
- Add egg and vanilla: Beat in the egg and vanilla extract thoroughly to the sugar-oil mixture to form the cupcake batter base.
- Combine wet and dry ingredients: Alternating between the flour mixture and buttermilk, gradually fold the dry and wet components into the batter in parts (3 times flour, 2 times buttermilk) until just combined to maintain batter lightness.
- Assemble cupcakes with Kit Kat wafers: Into each paper liner, scoop batter to cover the bottom, then cut one Kit Kat wafer in half and place both halves on the batter. Cover these wafers with more batter until the liner is about 2/3 full. Repeat for all 12 cupcakes.
- Bake: Bake in the preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Note that the tops might sink slightly.
- Cool: Remove from oven and let the cupcakes cool completely in the pan before frosting to prevent melting the frosting.
- Make the caramel buttercream frosting: In a large mixing bowl, beat together the softened unsalted butter, powdered sugar, and a pinch of salt until smooth and creamy. Then add the caramel sauce and continue beating until the frosting is light and fluffy.
- Frost cupcakes: Pipe or spread the caramel buttercream generously onto the cooled cupcakes.
- Garnish: Cut the remaining Kit Kat wafers in half and insert them cut-side down into the frosting of each cupcake for an attractive and crunchy topping.
Notes
- Ensure cupcakes are fully cooled before frosting to avoid melting the buttercream.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar as a DIY buttermilk.
- Use room temperature butter for the frosting for best creaming results.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For an extra chocolaty touch, drizzle melted chocolate over the frosted cupcakes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
