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These cupcakes are to die for! A rich chocolaty cupcake stuffed with caramel, then topped with a buttercream frosting. Next, hot fudge and caramel sauce is drizzled over the top and pecans are added for the final touch.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
  • 1 box chocolate cake mix (I like this cake mix)
  • 1 cup buttermilk (Or whisk 1 C milk & 1 TBsp lemon juice, let sit 5 min)
  • 1/3 cup vegetable oil
  • 3 eggs
  • Hot fudge or chocolate topping
  • 1 cup chopped pecans
  • 1 bag (14 oz) caramels, unwrapped
  • 1/4 cup whipping cream
  • 1 cup butter*
  • 2 tsp vanilla extract
  • 5 cups confectioners’ sugar
  • 4-6 TBsp milk
* shortening may be substituted for part of this ingredient (1/2 cup butter and 1/2 cup shortening) for a firmer frosting that works well in warmer temperatures.


  1. 1 Heat oven to 350°F. Place baking cups in your cupcake pan. I love these liners and this pan.
  2. 2 In a large bowl, combine the cake mix, buttermilk, oil and eggs with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the sides of the bowl occasionally.
  3. 3. Divide the batter evenly among cupcake liners. Bake 20 to 25 minutes or until toothpick inserted into the center comes out clean. Cool for 10 minutes, then move from pan to cooling racks. Let cool completely for 30 minutes.
  1. 1. In a large saucepan, combine caramels and whipping cream over low heat, stirring frequently, until the caramels are all melted and combined with the whipping cream.
  2. 2. Let cool for 5 minutes, then spoon mixture into medium resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting. To fill cupcakes, insert tip of plastic bag halfway into cupcake center and squeeze until you see caramel start to surface.
1. Beat the butter until fluffy.
2. Add salt and vanilla, mixing until combined. Then add confectioners’ sugar and 2 tablespoons of milk, and beat until smooth. Scrape the sides and bottom of the bowl occasionally (or use an awesome tool like this to do it for you)
3. Adjust the consistency if needed by adding additional confectioners’ sugar or milk.
4. Add an icing tip to an icing bag, then spoon in the frosting. Squeeze the frosting out of the bag onto the cupcakes in a circular motion from the outside of the cupcake to the middle.
5. Drizzle the tops of the cupcakes with the remaining caramel sauce and with chocolate or hot fudge sauce, then sprinkle with pecans.

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