Recipe: Best of Baltimore Cupcakes

La Cakerie's Jason Hisley's recipe for our themed cupcake.

Jason Hisley's Best of Baltimore cupcake (photo by Erika Kelley)

The Baltimore Chocolate Dipped Salted Caramel Chocolate Cupcake

  • 2 eggs
  • 4 oz. Canola Oil
  • 8 oz. Water
  • 8 oz. Heavy Cream (substitute milk if desired)
  • 1 oz. Vanilla
  • 1 pound Granulated Sugar
  • 12 oz. All Purpose Flour
  • 4 oz. Cocoa Powder (recommend a dark blend)
  • 2 tsp. Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp. Salt
  • 1/2 tsp Old Bay
  1. Preheat oven to 350 degrees F
  2. Combine all the wet ingredients in a mixing bowl and whisk until smooth
  3. In a separate bowl, whisk together the dry ingredients.
  4. Add the dry ingredients to the wet and whisk until completely smooth, no lumps.
  5. Fill cupcake wrappers in cupcake pans 2/3rd full with batter
  6. Bake in oven for about 14-16 minutes until the tops spring back when tapped or until when a toothpick inserted into the cupcake comes out clean.
  7. Cool completely.

Quick and Easy Salted Caramel Buttercream

  • 1 pound butter
  • 1 pound powdered sugar
  • 1 tsp Vanilla Extract
  • 6 oz. pre made caramel (store bough or homemade)
  • 1 tsp coarse sea salt
  1. Whip all ingredients with a hand mixer or stand mixer until light and fluffy! 
  2. Frost cupcakes as desired!

**TIP** For a lighter, fluffier frosting, you can add a few splashes of heavy cream. You can also do this if the frosting is a little too thick to frost.

Chocolate Dipped Old Bay Potato Chips

  • Old Bay Potato Chips
  • Melting Chocolate
  1. Melt down the chocolate slowly, being careful not to burn. 
  2. Dip half of the potato chip in the chocolate and allow to cool on parchment paper.
  3. Once hardened, top each cupcake with the potato chip
Issue date: August, 2013
12 issues for $18!