Caramel-Mocha-Sea Salt Cupcakes

Name: Caramel-Mocha-Sea Salt Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 118 milliliters butter; 237 milliliters butter, softened; 24 servings Candy espresso beans; 1 teaspoon chocolate extract; 24 servings Coarse sea salt; 2 teaspoons coffee extract; 237 milliliters Dutch process cocoa; 4 larges eggs; 237 milliliters Paper baking; 907 grams packages powdered sugar; 1 teaspoons salt; 237 milliliters sugar; 473 milliliters superfine sugar; 177 milliliters unsweetened cocoa; 473 milliliters boiling water; 651 milliliters all-purpose soft-wheat flour; 79 milliliters whipping cream; 237 milliliters whipping cream

The recipe Caramel-Mocha-Sea Salt Cupcakes could satisfy your American craving in around 45 minutes. This recipe serves 24. One portion of this dish contains approximately 7g of protein, 38g of fat, and a total of 762 calories. It works well as a rather inexpensive dessert. A mixture of cocoa, candy espresso beans, soft-wheat flour, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 350 degrees.

Equipment you will use

Oven

Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Water

Equipment you will use

Blender

Bowl

Add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg

Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.

Ingredients you will need

Chocolate Extract

Butter

Cocoa Powder

All Purpose Flour

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Ingredients you will need

Cooking Spray

Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.

Equipment you will use

Oven

To prepare frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with cream, beating at low speed until blended after each addition. Beat at high speed 2 minutes or until creamy. Makes about 5 cups.

Ingredients you will need

Powdered Sugar

Frosting

Cream

Equipment you will use

Hand Mixer

To prepare drizzle, cook butter and sugar in a 2-qt. heavy metal saucepan over high heat, stirring occasionally, until mixture is caramel-colored, about 4 to 5 minutes.

Ingredients you will need

Caramel

Butter

Sugar

Equipment you will use

Sauce Pan

Remove from heat, and slowly add cream, stirring constantly until blended. Return to heat, and bring to a boil; cook 1 to 2 minutes, stirring occasionally. Cool. Makes about 1 1/2 cups.

Ingredients you will need

Cream

Frost each cupcake with Mocha Frosting using metal tip no.

Ingredients you will need

Frosting

Cupcakes