Monday, July 10, 2017

Chocolate Salted Caramel Cupcakes

I have shared before that I used to own a cupcake bakery in our town. Our second most requested flavor (next to the cookie dough) was our Chocolate Salted Caramel Cupcake. I think a lot of people love that combination of sweet and salty! I still get lots of messages from people asking me to bake for their special events or to share recipes. So here is the inside scoop on our Chocolate Salted Caramel Cupcakes! This recipe will yield about 36 cupcakes.
Ingredients (for the cake)
1 1/2 cups of strong brewed coffee (cooled)
1 cup of canola oil
2 Tsp Madagascar Bourbon Vanilla
4 large eggs
4 cups sugar
1 1/2 cups of good cocoa powder ( I use Ghiardelli)
2 Tsp salt
3 Tsp baking powder
4 cups sifted cake flour
1 cup whole milk
Sift together the flour, salt and baking powder. Set aside.
Mix coffee, oil, eggs, and vanilla on low speed until blended.
Add sugar and cocoa powder & mix on low until blended.
Rotate adding the flour mixture and milk mixture (starting & ending with flour). Be sure to scrape down sides of bowl as you add ingredients. Mix just until blended, do not overmix.
Scoop into prelined cupcake pans, filling 2/3 full. I find and ice cream scoop is the best way to portion them out.
Bake at 350 for 20-22 minutes, or until set. Rotate the pans halfway through the cooking time.
Transfer to a cooling rack and allow to completely cool before frosting.
Ingredients (for frosting)
7 sticks of unsalted butter (room temp)
2 1/2 Tsp Madagascar Bourbon Vanilla
4 1/2 cups of sifted powdered sugar
1-2 TBSP of milk
1/3 cup of caramel sauce (I use Ghiardelli)
Place the butter in a mixer and whip on high for 5-7 minutes. 
Reduce speed to low and add the vanilla.
Add the sugar in 1 cup increments, allowing to blend after each addition.
Add the caramel sauce and blend. Add the milk if the frosting seems thick, keeping in mind you may not need it. 
Whip the frosting on high for 1-2 minutes, allowing it to become light and fluffy.
Pipe each cupcake with the frosting and drizzle with a little caramel and add a sprinkle of sea salt.
I like to dip mini pretzels in milk chocolate and add as a garnish too!

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