Chocolate Salted Caramel Cupcakes

Name: Chocolate Salted Caramel Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: 118 milliliters confectioners sugar, sifted; 1 Tbsp light corn syrup; 59 milliliters Dutch-process cocoa powder; 3 Large Eggs; 1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix; 177 milliliters heavy cream; 3 teaspoons sea salt, preferably fleur de sel (I used about 1tsp Kosher Salt); 454 grams semi-sweet chocolate, melted and cooled; 591 milliliters sugar; 355 milliliters unsalted butter, room temp; 59 milliliters boiling water

You can never have too many dessert recipes, so give Chocolate Salted Caramel Cupcakes a try. This recipe serves 24. One serving contains 340 calories, 2g of protein, and 22g of fat. A mixture of sea salt, confectioners' sugar, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 20 minutes. This recipe is typical of American cuisine.

Instructions

Preheat oven to 350

Equipment you will use

Oven

Mix on low until blended, then mix on high for 2 mins.

Pour into paper lined cupcake pans.

Ingredients you will need

Cupcakes

Bake for 20 min. Cool completely. For the filling(recipe below), use a paring knife to cut a cone-shaped piece (around 3/4 inch deep) from the center of each cupcake. Spoon 3-4 teaspoons warm filling into each hollowed out cupcake.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Knife

Sprinkle a pinch of sea salt over the filling (I used Kosher salt). Fill a pastry bag fitted with a medium star tip (I used a 1M) with frosting. Pipe Dark Chocolate frosting (recipe below)on each cupcake and garnish with a pinch of sea salt (again, I used Kosher Salt). Store at room temperature in airtight container, do not refrigerate. (I put mine in the cool basement).

Ingredients you will need

Chocolate Frosting

Sea Salt

Frosting

Cupcakes

Equipment you will use

Pastry Bag

Heat sugar with the water and corn syrup in a heavy saucepan over high, swirling occasionally until syrup is clear. Stop stirring and attach a candy thermometer to side of pan. Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally until mixture is caramelized and just reaches 360F

Ingredients you will need

Corn Syrup

Syrup

Sugar

Water

Equipment you will use

Candy Thermometer

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat, and slowly and CAUTIOUSLY pour in cream. The mixture will spatter. Stir with a wooden spoon until smooth. Stir in sea salt. Use immediately. If the caramel begins to harden, reheat gently until it is pourable again.**NOTE: you will NEED a candy thermometer for this step

Ingredients you will need

Sea Salt

Caramel

Candy

Cream

Equipment you will use

Candy Thermometer

Wooden Spoon

Combine the cocoa and boiling water, stirring until the cocoa has dissolved. With an electric mixer on medium high speed, beat butter, confectioners’ sugar and salt until pale and fluffy. Reduce speed to low.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Water

Salt

Equipment you will use

Hand Mixer

Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Ingredients you will need

Chocolate