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I love a good combination of flavors. Whether that is spicy and mild, a lot of flavor mixed with none at all, chocolate and mint, chocolate and peanut butter or sweet and salty, I love everything that combines two opposites. The most common one I have found is salty and sweet. It is something that I barely ever remember seeing as a kid, but it has been booming these days. Everywhere you turn, there is salty and sweet something – which is cool and a little strange all at the same time.

I am all for trying new foods but only when I think it really is going to be good. I was not sure that was a possibility when I was first introduced to salted caramel cupcakes so I didn’t give them a chance. However, all my friends who tried them said they were amazing, so I knew I had to try them, after all. When I went back for on, they were gone! But the girl who made them gave me her recipe so I went home and got cooking. The result was a fun, rich and chocolatey cupcake filled with caramel and then dusted with a light coating of salt. It is so interesting and yet so delicious!

Photo and recipe courtesy of Table for Two.

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Quick Tip: Add a drizzle of chocolate syrup over these if you’d like.

Ok…so it’s a play on words, but truly, who wouldn’t love a cupcake frosted with chocolate ganache?

The frosting is like looking into a shiny mirror of chocolate.  I mean, you can practically see yourself!

Forget about that cheap, store bought can of grainy sugar frosting.

This dessert is simply heavenly, and super easy to make.

With a hint of coffee and whipped in heavy cream, it’s no wonder these treats never last!

This easy recipe makes about a dozen cupcakes and is ready in under a half of an hour.  

Careful about transporting these ones, as they can get pretty messy, but they’re well worth it…anytime!

If you don’t like the coffee bit, skip it!  No biggie!  I do that often with my kids, and they still love it!

Or why not double the batch and bring some to co-workers and neighbors.  you’d be surpirised at how many favors you get in return! 😉

Recipe and photo courtesy of  The Food Network

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