aka Death by Cupcake!
Everything was so right about this cupcake, yet everything went so wrong while making it. The batter was a little runny, the filling was more like sugar then caramel, and the frosting wasn't as firm as I was expecting.
It was also weird that my male cupcake tasters thought perhaps I may have slipped and added too much salt. I had to remind them of the title of the cupcakes. I guess guys don't like salt on their cupcakes?
Because the batter seemed runny, and after the bake time was up, I had to bake them longer for another 10 minutes.
Fortunately they came out perfect! They were moist and dense, and the perfect flavor of dark chocolate.
The filling was supposed to be caramel and as I mentioned, just tasted more like sugar. I have never made caramel before, so any tips on this would be appreciated. I am thinking I didn't dissolve the sugar well enough before letting it boil to 360*.
I had to warn all of my cupcake tasters that they didn't have to eat the middle if they didn't want to. After they cooled and sat for a few hours, the sugar dissolved a little bit into the cupcake making them even more moist and sweet and salty.
I loved this frosting! It was very chocolaty and smooth. The only thing I wish was that it was more firm. Also the picture in the cookbook show the frosting looking very dark. My frosting tasted like dark chocolate but looked like milk chocolate.
A very sweet and very chocolaty cupcake. Like I noted above; aka Death by Cupcake!
My cupcake tasters enjoyed the sweetness and thought it was a great chocolate fix. My male cupcake tasters did not love the salt on top, and others said they would eat one bite per day to prolong their enjoyment.
So, if you need an undeniably chocolate cupcake, try this one out. The next time I make them I will need to work on the caramel filling and maybe use less salt.
Read More - Recipe Follows
Chocolate Salted-Caramel Cupcakes Recipe
makes 56 mini or 18 regular
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
1. Preheat the oven to 350°F. Line mini muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil,
extract, and the water; beat until smooth and combined.
2. Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.
3. To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.
4. Use a pastry bag with a medium open-star tip (I used Wilton #1M) and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers - do NOT refrigerate. Enjoy!
Salted Caramel Filling
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel
1. Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.
2. 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 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.
Use immediately; if caramel begins to harden reheat gently until pourable.
Dark Chocolate Frosting
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled
1. Combine cocoa and boiling water, stirring until cocoa has dissolved.
2. With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
3. Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.