Salted Caramel Chocolate Cupcakes

Salted caramel and chocolate can’t get any better can it? Combine these two in any desserts and voila… You get these.

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They are very simple to make too. Just get your favourite chocolate cupcake, fill it with home made salted caramel, and top it off with any chocolate frosting that you like eg. chocolate cream cheese, chocolate buttercream, or even the simplest, chocolate whipped cream. Oh, I forgot the important part, salted caramel drizzle. Definitely makes your sweet dessert look extra decadent.

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This is my own version of salted caramel chocolate cupcakes recipe. Do try it out and give me feedbacks (: 100% foolproof, except for the caramel part which is a bit tricky.

 

Chocolate Cupcake

Yields 12 cupcakes, or around 350g to 400g of cake

1 cup all purpose flour

2 tbsp corn flour (corn starch)

1/2 tsp baking powder

1 tsp baking soda

6 tbsp cocoa powder

3/4 cup white sugar

1/2 cup hot coffee

1/2 cup milk

1/2 cup vegetable oil

1 egg

1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 325F/163C.
  2. In a large bowl, sift together flour, corn flour, baking soda, baking powder and cocoa powder. Set aside.
  3. In another large bowl, mix together sugar, coffee, milk and vegetable oil.
  4. Fold in your flour mixture in 3 portions.
  5. Mix in egg and vanilla extract. DO NOT OVERMIX.
  6. Bake in preheated oven for about 19-21 minutes depending on oven.*

*Because my oven goes haywire at times, I usually do the toothpick test at the 19th minute, and if it is not done, I’ll try again after a minute or so.

Salted Caramel

Makes about 3 mason jars worth

2 cup white sugar

170g unsalted butter*

1 cup heavy cream

All items above have to be strictly at room temperature.

Directions:

  1. Heat the sugar in a pot over low fire to dissolve it.
  2. Once dissolved, it should turn amber colour, and it should smell toasted. A bit darker is fine as long as it does not smell burnt.
  3. Mix in the butter. The melted butter will actually remain on the surface of the caramel but that is fine. Just try your best.
  4. After all butter is melted, add in heavy cream. This time you must make sure that you mix them evenly.
  5. Usually at this point, I’ll continue boiling the caramel for about 2-3 mins so that it can thicken up. However boiling time varies, so.. this is the tricky part. The best is to get a candy thermometer and remove the pot from heat when temperature reaches 350F.
  6. After removing pot from heat, sprinkle in 1 tbsp of salt at a time, and taste test it until you are satisfied with the flavour. I added about 4 tbsp of salt.

Chocolate Whipped Cream

Yields just enough for 12 cupcakes

3/4 cup heavy whipping cream (cold)

6 tbsp icing sugar

1/2 cup + 1 tbsp cocoa powder

  1. Mix all ingredients in a large bowl and using an electric mixer, whisk on high speed until cream form stiff peaks.

 

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