Chocolate cupcakes with coffee glaze, chocolate ganache, and topped with potato chips for that sweet and salty twist we all love!
Oh. My. Gosh. Let me tell you about these chocolate cupcakes. These are quite possibly the best cupcakes I’ve ever made. And I’ve had a lot of cupcakes in my time. Seriously, I don’t know why I didn’t make this sooner.
These are the chocolate cupcakes I want to be known for. I want people to say they want those cupcakes Amanda makes and everyone automatically know that these are the cupcakes. Out of every cupcake I’ve ever made in my entire life… this is my favorite. It’s got everything you could possibly want in them. A deliciously soft and moist chocolaty cake brushed with a delicious deep roast coffee glaze then topped with a creamy dark chocolate ganache and a smooth, rich chocolate buttercream with a hint of espresso then finished with a salted dark caramel drizzle, a sprinkling of fleur de sel (Maldon works too), and a few potato chips. (<— Talk about the best run-on sentence ever)
I think I need to turn this into a cake one day… soon.
It is impossible to have just one cupcake. You really have to eat two of them. You can probably save yourself time by making these in a jumbo muffin tin. That way you can fit more potato chips on top. Oh, by the way, the recipe calls for original ridge potato chips, but you are in for a real experience if you use a salt & vinegar ridge chip. I am sure that weird cappuccino chip would work, too. Seriously though, if you like salt & vinegar chips, you might like them in this cupcake. The vinegar really works well with the sweet chocolate of the cupcake. At least I really enjoy it!
I also really like to pour on that caramel on top. I tried to hold back for the sake of the photos here, but normally, I like it dripping all down the paper liner onto my hand. Yum. And an extra heaping of vanilla fleur de sel. So good.
Although there are a lot of different parts to the recipe, it doesn’t take too long to put them together. You can easily make a lot of the cupcake accouterments ahead of time such as the syrup and caramel. You can also make the buttercream and refrigerate until use and give it an hour to reach room temperature, or leave it out at room temperature in an airtight container overnight. I made the cupcake the night before and did all the rest the next morning.
These are the perfect cupcakes to impress your friends and relatives and are well worth the time and effort!
Chocolate Cupcakes Recipe
*It may seem like a lot of ingredients, but a lot of them repeat!
Love cupcakes? Then You’ll Love…