I used this cupcake recipe and used the buttercream seen there as a base for the frosting
Caramel Buttercream Frosting
12 oz (approximately) of unwrapped caramel candies
1 tsp water
1 cup butter, room temperature
5 cups powdered sugar
2 tbs milk
1 tsp vanilla extract
In a large bowl, cream together the butter and vanilla. Blend the sugar in one cup at a time. You may need to stop and scrape the sides and bottom of the bowl a few times to make sure it all gets thoroughly incorporated. Microwave the caramel and water in a separate bowl until melted and smooth. Allow it to cool just a little bit and then temper it by adding about 1/2 cup of the butter-sugar mixture until smooth. Then incorporate the caramel into the rest of the butter and sugar mixture. Beat in the milk and vanilla and continue mixing until well incorporated. Make sure the cupcakes are completely cool before frosting.
The frosting is really fantastic and goes perfectly with the chocolate cake. The caramel flavor isn't overwhelmingly strong, but you'll definitely know it's there and once in a while you get a nice chewy little piece of caramel that didn't get fully mixed in. Yum!
Linking up with...