Salted Caramel and Chocolate Cupcakes
These cupcakes are heavenly! They have a super light and fluffy chocolate cupcake base, then a salted caramel buttercream frosting and a drizzling of chocolate ganache over the top. I chose to top my cupcakes with Trader Joe’s Chocolate Covered Sea Salt Butterscotch Caramels. I pick these caramels up every time I’m at Trader Joe’s and they are simply addicting.
When you drizzle the chocolate over the cupcakes I’ve found it easiest to set them on a wire rack that has wax paper underneath. Once the ganache has hardened it is best to set the finished cupcake in another cupcake liner. This will keep you cupcakes from leaving chocolate rings everywhere you set it.
Salted Caramel and Chocolate CupcakesChocolate Cupcakes:¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners inside
Mix the eggs, sugar, vanilla, milk and oil in a large bowl.
When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.
Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before icing.Salted Caramel Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar1/3 Cup Caramel Sauce¼ Teaspoon Salt
With an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.
Add the salt and caramel sauce and beat until the mixture is light an fluffy.
Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.
Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.Let cool slightly then spoon over the iced cupcakes.
Source:Cake Adapted from: Kiss my Bundt by Chrysta Wilson