Homemade Cracked Caramel Cupcakes
Caramel Cupcakes:
  • 1 and 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter softened to room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk or buttermilk
Caramel Frosting:
  • 1/2 cup salted butter
  • 1 cup packed dark brown sugar
  • 1/3 cup heavy cream
  • 1/2 teaspoon salt
  • 2 to 3 cups powdered sugar sifted
  • additional pinch of salt as needed
Caramel Crack Candy Topping:
  • 28 to 35 saltine crackers enough to fill a cookie sheet
  • 1 cup packed dark brown sugar
  • 1 cup unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
Caramel Cupcakes:
  1. Preheat oven to 350 degrees F.
  2. Line 12-cup muffin pan with paper liners. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and vanilla. Beat until combined.
  5. Slowly mix in the dry ingredients, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not over mix the batter.
  6. Fill each cupcake liner only 1/2 way full with batter. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
Caramel Frosting:
  1. Melt the butter in a small saucepan.
  2. Once melted, add brown sugar and heavy cream.
  3. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more.
  4. Remove from heat and allow to slightly cool, only about 15 minutes.
  5. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you'd like the frosting a little creamier or thinner.
  6. Add more salt if the frosting tastes too sweet.
  7. Frost cooled cupcakes and adorn with salted caramel crack candies.
Caramel Crack Candy Topping:
  1. Preheat the oven to 400 Line a 10x15-inch cookie sheet with nonstick aluminum foil or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.
  2. Start making the caramel-like sauce by placing the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.
  3. Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.
  4. Let the crackers cool to room temperature then move to the refrigerator and cool over night. The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. Cut the candy into small sized pieces, or crack it with your hands.
  5. Place on top of cupcakes.

Make Caramel Crack Candy first, it need to refrigerate overnight.