Chocolate Salted Caramel Cupcakes

Name: Chocolate Salted Caramel Cupcakes
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 118 milliliters buttermilk, at room temperature; 118 milliliters chopped chocolate; 118 milliliters cocoa powder; 1 teaspoon coffee liqueur, optional; 237 milliliters all-purpose flour; 118 milliliters heavy cream; 355 milliliters heavy cream; 1 teaspoon instant espresso; 1 pinch sea salt; 296 milliliters sugar; 473 milliliters sugar; 3 sticks unsalted butter; 4 Tbsps unsalted butter; 2 whole eggs, at room temperature

The recipe Chocolate Salted Caramel Cupcakes could satisfy your American craving in about 2 hours and 45 minutes. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 684 calories, 4g of protein, and 45g of fat each. Head to the store and pick up baking powder, baking soda, coffee liqueur, and a few other things to make it today. Only a few people really liked this dessert.

Instructions

For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Oven

Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.

Ingredients you will need

Baking Soda

Cocoa Powder

Espresso

Butter

All Purpose Flour

Sugar

Water

Equipment you will use

Bowl

Pot

Combine the buttermilk, eggs and coffee mixture in a second bowl.

Ingredients you will need

Buttermilk

Coffee

Egg

Equipment you will use

Bowl

Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.

Equipment you will use

Whisk

Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Toothpicks

Oven

For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Pot

Add the coffee liqueur if using and mix.

Ingredients you will need

Coffee Liqueur

To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes.

Ingredients you will need

Cupcakes

Caramel

Apple

Equipment you will use

Apple Corer

Pastry Bag

Garnish as you please.

Slowly heat the cream in a small pot over low heat.

Ingredients you will need

Cream

Equipment you will use

Pot

While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.

Ingredients you will need

Caramel

Cream

Sugar

Salt

Equipment you will use

Wooden Spoon

Pot

Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth.

Ingredients you will need

Caramel

Cream

Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.

Equipment you will use

Bowl

Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.

Ingredients you will need

Caramel

Butter

Cream

Equipment you will use

Mixing Bowl