Always have a recipe of your dreams in your head for weeks before he comes from be? Well, I imagine these wonderful cupcakes for ages. You know I'm obsessed with salted caramel, and I've been late to put my favorite thing in a small cake (my other favorite thing.) What better to pair with salted caramel dark chocolate right? That's what I'm thinkin ...
These start with my little chocolate cake a favorite bowl, made with lots of dark chocolate cocoa powder. Using a paring knife, I cut a small area of low center of each cake and picked in a little salted caramel. After replacing the small top of the cake, I swirled on a crème caramel with salted butter. The good thing about the frosting swirl is that it leaves a small space on top of the frosting is perfect for fillings and toppings. In this case, I added a spoonful of chocolate ganache and a pinch of salt. In my opinion- perfection!
a normal day, I whipped up a batch of this easy salted caramel from scratch. It is difficult to make and oh so delicious. The day I made dozens of these for the birthday party well, I'm majorly pressed for time. I knew I had a shortcut to get this done in time. So- I took a handy pot Salted Caramel Sauce Trader Joes and went to town. It was the perfect ingredient "in-a-pinch" to fill these babies and also mix in the icing. The next time I do this, I hope to have time to make the caramel from scratch if, just because I like to complicate things like that!
- ¾ cup without dark cocoa powder sugar (regular is fine too)
- 1½ cups all-purpose flour
- 1½ cups sugar
- 1½ tablespoons baking soda coffee
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup hot water
- ¾ cup buttermilk
- 3 tablespoons canola oil / vegetables
- extract 1 teaspoon pure vanilla
- 1½-2 cups salted caramel sauce *
- 2 sticks softened unsalted butter milk
- 4-6 cups powdered sugar
- cream or milk as needed
- 5 oz chopped
- ½ cup heavy cream
- Preheat oven to 350 degrees dark chocolate-. Line standard boxes paper cups muffins; put aside.
- Sift together the cocoa powder, flour, sugar, baking soda, baking powder and salt in large bowl.
- 'Add eggs, hot water, buttermilk, oil and vanilla and mix until smooth, about 3 minutes. Scrape the sides and bottom of bowl to ensure the dough is well mixed.
- Divide batter evenly into muffin cups, filling each ⅔ full. Bake until tops bounce to the touch, about 20 minutes, turning once pan if necessary. Transfer to a gate; cool completely
- Place the chopped chocolate in a small bowl. On medium-high heat, heat the cream to a boil and immediately pour over the chocolate.
- Leave it for 5 minutes, then stir the mixture until it is thick and creamy. Cool to room temperature either let stand for 30-45 minutes or speed up in the freezer (I did.)
- When the cupcakes have cooled, use a paring knife to carve a cone at the top of each cupcake. Slice up the removed and set aside.
- Fill with sauce tablespoon of caramel and place the top again. Repeat with remaining cookies and set aside to make the icing
- In a large bowl, use an electric mixer to beat butter until it is creamy and pale. Add 4 cups powdered sugar, a little at a time until the icing is thick and pasty.
- Add ½ cup salted caramel sauce and mix on medium-high speed until frosting is thick and mix well. Add milk or cream a tablespoon at a time, until the frosting is creamy and good plumbing / spreading consistency.
- Spoon or sprinkle the ganache on the little frosted cakes and sprinkle with sea salt flakes.
Chocolate cupcake recipe adapted Martha Stewart