Dark Chocolate Salted Caramel Cupcakes
Dark Chocolate Salted Caramel Cupcakes is a dessert that serves 18. For 80 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 508 calories, 4g of protein, and 25g of fat per serving. This recipe from The Baker Chick requires dark chocolate, salt, buttermilk, and water. 17 people were glad they tried this recipe. It is a very budget friendly recipe for fans of American food. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 19%. Dark Chocolate Salted Caramel Cupcakes, Dark Chocolate Cupcakes with Salted Caramel Buttercream, and Dark Chocolate Cupcakes with Salted Caramel Buttercream are very similar to this recipe.
Servings: 18
Ingredients:
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 cup buttermilk
3 tablespoons canola/vegetable oil
1 1/2-2 cups salted caramel sauce*
cream or milk as needed
5 oz. of dark chocolate- chopped
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup heavy cream
4-6 cups of powdered sugar
3/4 teaspoon salt
1 1/2 cups sugar
2 sticks unsalted butter- softened
3/4 cup unsweetened dark cocoa powder (regular is fine too)
1 teaspoon pure vanilla extract
3/4 cup warm water
Equipment:
muffin tray
bowl
oven
muffin liners
frying pan
wire rack
hand mixer
knife
Cooking instruction summary:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. 'Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.Place chopped dark chocolate in a small bowl. On medium-high heat, warm the heavy cream until it boils and right away pour it over the chocolate. Leave it for 5 minutes and then stir mixture until it is thick and creamy. Allow to cool to room temperature by either letting it sit for 30-45 minute OR speed it up in the freezer (what I did.)When the cupcakes are cooled, use a paring knife to carve a cone shape into the top of each cupcake. Slice off the very top of the removed part and set aside. Fill with a tablespoon of caramel sauce and place the top back on. Repeat with the rest of the cupcakes and set aside to make frosting.In a large bowl, use an electric mixer to whip the butter until it is creamy and pale. Add 4 cups of the powdered sugar, a little at a time until frosting is thick and paste like. Add 1/2 cup of salted caramel sauce and mix on medium-high speed until frosting is thick and well combined. Add the milk or cream a tablespoon at a time, until the frosting is creamy and good piping/spreading consistency.Spoon or drizzle the ganache onto the frosted cupcakes and sprinkle with flaky sea salt.
Step by step:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. '
2. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.Divide batter evenly among muffin cups, filling each 2/3 full.
3. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
4. Transfer to a wire rack; let cool completely.
5. Place chopped dark chocolate in a small bowl. On medium-high heat, warm the heavy cream until it boils and right away pour it over the chocolate. Leave it for 5 minutes and then stir mixture until it is thick and creamy. Allow to cool to room temperature by either letting it sit for 30-45 minute OR speed it up in the freezer (what I did.)When the cupcakes are cooled, use a paring knife to carve a cone shape into the top of each cupcake. Slice off the very top of the removed part and set aside. Fill with a tablespoon of caramel sauce and place the top back on. Repeat with the rest of the cupcakes and set aside to make frosting.In a large bowl, use an electric mixer to whip the butter until it is creamy and pale.
6. Add 4 cups of the powdered sugar, a little at a time until frosting is thick and paste like.
7. Add 1/2 cup of salted caramel sauce and mix on medium-high speed until frosting is thick and well combined.
8. Add the milk or cream a tablespoon at a time, until the frosting is creamy and good piping/spreading consistency.Spoon or drizzle the ganache onto the frosted cupcakes and sprinkle with flaky sea salt.
Nutrition Information:
covered percent of daily need
