Chocolate-Frosted Golden Cupcakes with Caramel and Pretzels

Name: Chocolate-Frosted Golden Cupcakes with Caramel and Pretzels
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 113 grams bittersweet chocolate, finely chopped; 12 servings Caramel sauce, for topping; 1 Tbsp light corn syrup; 2 Tbsps cornstarch; 2 larges eggs, at room temperature; 237 milliliters all-purpose flour; 177 milliliters granulated sugar; 118 milliliters heavy cream; 118 milliliters milk, at room temperature; 12 servings Crushed pretzels, for topping; 0 teaspoons salt; 1 pinch Pinch of salt; 3 Tbsps unsalted butter; 4 Tbsps unsalted butter, melted; 1 teaspoons pure vanilla extract; 59 milliliters vegetable oil

The recipe Chocolate-Frosted Golden Cupcakes with Caramel and Pretzels could satisfy your American craving in approximately 1 hour. One serving contains 516 calories, 7g of protein, and 20g of fat. For 92 cents per serving, you get a dessert that serves 12. A mixture of corn syrup, butter, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Line a 12-cup muffin tin with paper or foil liners.

Equipment you will use

Muffin Tray

Aluminum Foil

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

Ingredients you will need

Corn Starch

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.

Ingredients you will need

Vanilla Extract

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.

Ingredients you will need

Butter

Cooking Oil

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Bowl

Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Ingredients you will need

Milk

Equipment you will use

Muffin Tray

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Wire Rack

Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate.

Ingredients you will need

Corn Syrup

Chocolate

Butter

Cream

Salt

Equipment you will use

Sauce Pan

Bowl

Let stand for 5 minutes, then whisk until smooth.

Equipment you will use

Whisk

Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.

Ingredients you will need

Cupcakes

Frosting