Salted Caramel Mocha Cupcakes

You can never have too many American recipes, so give Salted Caramel Mocha Cupcakes a try. One portion of this dish contains around 3g of protein, 30g of fat, and a total of 604 calories. For $1.09 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. 1062 people were glad they tried this recipe. It works well as a rather cheap dessert. It is brought to you by A Farm Girls Dabbles. A mixture of heavy cream, caramel sauce, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 16%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as Salted Caramel Mocha, Salted Caramel Mocha, and Salted Caramel Mocha Latte.

Servings: 24

 

Ingredients:

1 tsp. baking powder

2 tsp. baking soda

1 c. buttermilk

1-1/4 c. of the prepared salted caramel sauce, cooled

remaining prepared salted caramel sauce

24 chocolate coated espresso beans

3/4 c. cocoa powder

1 c. freshly brewed hot coffee

1/4 c. light corn syrup

2 extra-large eggs, at room temperature

1-3/4 c. all-purpose flour, plus more for flouring the pans

1/4 c. heavy cream

1-3/4 c. plus 2 T. heavy cream

1/2 tsp. kosher salt

1 tsp. kosher salt

3 c. powdered sugar, sifted

flaky sea salt

1 c. sugar

2 c. sugar

1/2 c. chilled unsalted butter, cut into 1/2" cubes

2-1/2 c. (5 sticks) unsalted butter, at room temperature

1 vanilla bean, split lengthwise

1 tsp. pure vanilla extract

2 tsp. pure vanilla extract

1/2 c. vegetable oil

1/4 c. water

Equipment:

oven

muffin liners

hand mixer

spatula

bowl

toothpicks

wire rack

pastry brush

sauce pan

whisk

frying pan

wooden spoon

stand mixer

pastry bag

Cooking instruction summary:

Preheat oven to 350. Prepare 2 standard muffin pans by lining with 24 paper cupcake liners. Set aside.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, slowly and carefully add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be very loose. This original recipe is for 2 round pans, and I found this amount to be just a bit too much for 24 cupcakes, so I remove about 1 cup of batter before dividing amongst the cupcake liners. Bake for about 18 to 20 minutes, or until a toothpick comes out clean. Let cool in the pans for 15 minutes, then move to a cooling rack to cool completely.Place cream in a small bowl. Scrape in seeds from vanilla bean and then also add the bean. Set aside.Stir sugar, corn syrup, and water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and bring to a boil, occasionally swirling pan and brushing down sides with a wet pastry brush. It will thicken and turn deeper in color. After about 5 to 6 minutes, it should be deep amber in color. Don't let it get too dark. If it starts to smell burnt, immediately remove pan from heat. Gradually add vanilla cream, while continuously whisking. The mixture will bubble vigorously. Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat and whisk in butter and salt. Strain into a heatproof bowl. Place in refrigerator to cool completely.In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream and vanilla. Then gradually beat in the 1-1/4 cup of cooled caramel sauce. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.Fill pastry bag with a large star tip and pipe buttercream onto cupcakes. Drizzle over the top of each one a bit of the remaining salted caramel sauce. (Any leftover salted caramel sauce is wonderful over vanilla ice cream!) Press a chocolate coated espresso bean into each swirl of frosting and then sprinkle lightly with sea salt. Serve immediately or store in a container in the refrigerator. Remove from refrigerator about 30 minutes prior to serving.

 

Step by step:


1. Preheat oven to 35

2. Prepare 2 standard muffin pans by lining with 24 paper cupcake liners. Set aside.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, slowly and carefully add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be very loose. This original recipe is for 2 round pans, and I found this amount to be just a bit too much for 24 cupcakes, so I remove about 1 cup of batter before dividing amongst the cupcake liners.

3. Bake for about 18 to 20 minutes, or until a toothpick comes out clean.

4. Let cool in the pans for 15 minutes, then move to a cooling rack to cool completely.

5. Place cream in a small bowl. Scrape in seeds from vanilla bean and then also add the bean. Set aside.Stir sugar, corn syrup, and water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and bring to a boil, occasionally swirling pan and brushing down sides with a wet pastry brush. It will thicken and turn deeper in color. After about 5 to 6 minutes, it should be deep amber in color. Don't let it get too dark. If it starts to smell burnt, immediately remove pan from heat. Gradually add vanilla cream, while continuously whisking. The mixture will bubble vigorously.

6. Whisk over medium heat until smooth and thick, about 2 minutes.

7. Remove from heat and whisk in butter and salt. Strain into a heatproof bowl.

8. Place in refrigerator to cool completely.In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream and vanilla. Then gradually beat in the 1-1/4 cup of cooled caramel sauce. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.Fill pastry bag with a large star tip and pipe buttercream onto cupcakes.

9. Drizzle over the top of each one a bit of the remaining salted caramel sauce. (Any leftover salted caramel sauce is wonderful over vanilla ice cream!) Press a chocolate coated espresso bean into each swirl of frosting and then sprinkle lightly with sea salt.

10. Serve immediately or store in a container in the refrigerator.

11. Remove from refrigerator about 30 minutes prior to serving.


Nutrition Information:

Quickview
589k Calories
3g Protein
30g Total Fat
82g Carbs
1% Health Score
Limit These
Calories
589k
29%

Fat
30g
46%

  Saturated Fat
19g
122%

Carbohydrates
82g
28%

  Sugar
43g
49%

Cholesterol
86mg
29%

Sodium
645mg
28%

Caffeine
22mg
8%

Get Enough Of These
Protein
3g
7%

Vitamin A
859IU
17%

Phosphorus
96mg
10%

Vitamin B2
0.16mg
9%

Manganese
0.18mg
9%

Copper
0.14mg
7%

Calcium
70mg
7%

Selenium
4µg
7%

Fiber
1g
6%

Vitamin E
0.92mg
6%

Magnesium
23mg
6%

Iron
0.89mg
5%

Potassium
155mg
4%

Vitamin D
0.66µg
4%

Vitamin B1
0.06mg
4%

Folate
15µg
4%

Zinc
0.51mg
3%

Vitamin B12
0.19µg
3%

Vitamin K
3µg
3%

Vitamin B5
0.3mg
3%

Vitamin B3
0.44mg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need
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