Salted caramel and chocolate can’t get any better can it? Combine these two in any desserts and voila… You get these.
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.
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.
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
1/2 tsp vanilla extract
- Preheat oven to 325F/163C.
- In a large bowl, sift together flour, corn flour, baking soda, baking powder and cocoa powder. Set aside.
- In another large bowl, mix together sugar, coffee, milk and vegetable oil.
- Fold in your flour mixture in 3 portions.
- Mix in egg and vanilla extract. DO NOT OVERMIX.
- 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.
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.
- Heat the sugar in a pot over low fire to dissolve it.
- 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.
- Mix in the butter. The melted butter will actually remain on the surface of the caramel but that is fine. Just try your best.
- After all butter is melted, add in heavy cream. This time you must make sure that you mix them evenly.
- 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.
- 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
- Mix all ingredients in a large bowl and using an electric mixer, whisk on high speed until cream form stiff peaks.
3 weeks ago, there I was doing trials and error looking for a good coffee cake recipe. In total i tried 3 recipes, but none of them really surprised me. It might be because of the espresso powder i used, or or the recipe itself. However, there was this particular recipe that had the texture I liked, it was similar to the coffee cake sold at Bengawan Solo. I guessed maybe I could infuse some espressoo coffee into the cakes/cupcakes the next time I’m doing that recipe again.
The very first time I tried to make the cupcakes, it failed really badly as I did too much alterations to the recipe. Worse of all, I added too much coffee oil to the buttercream, causing it to taste overpoweringly sweet yet bitter.
The following day was the day I tried 3 recipes and got a good one. It was the one with the almonds on the buttercream. Pardon me for the black dots on that cupcake, I scooped a handful of espresso powder into the batter I don’t know why. After that, I realised it was ground coffee. The packaging wrote ‘Espresso Powder’, but I overlooked the words at the bottom, ‘ground coffee’. I’m blind.
Coffee cupcake recipe
adapted from nigella.com
- 25g walnut pieces
- 50g caster sugar
- 113g soft unsalted butter (plus some for greasing)
- 100g all purpose flour
- 2 tsp instant coffee granules/powder
- 1 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- 2 large eggs
- 1 tbsp milk
- Preheat oven to 180C.
- Double sift the flour, coffee powder, baking powder, and bicarbonate of soda. If you are using coffee granules, then no need for sifting.
- Mix the above dry ingredients together in a bowl and set aside.
- In a large bowl, cream the butter and sugar for a few minutes, until light and fluffy. This is a very important step, please be patient and really beat the butter and sugar for at least 3 mins.
- Add in the eggs, one egg at a time.
- Then placed in the flour mixture in 3 parts so that the flour does not fly all over your counter top. Mix until just combined. It is fine if you still see abit of flour
- Lastly, pour in your milk. Mix until combine and bake them in prepared cupcake liners for about 18 to 20 minutes, or when you insert a toothpick to the cupcake, the toothpick comes out clean.
*Stay tune for more coffee cake recipes as I will be trying out cakes baked with other techniques.
- Love at first bite! (thenotsocreativecook.wordpress.com)
- Coffee Cake (bacailwithlove.wordpress.com)
- Coffee and Walnut Cake (acookbookcollection.wordpress.com)
Recently I have hypothesized that adding cornstarch to your frosting will let it withstand heat longer. However, due to time constrain, I only managed to experiment with Jell-O pudding mix. It was proven to be a huge success! The cupcakes were left to stand for about 2-3 hours and they didn’t melt or show signs of runniness. By the way, I live in Singapore. A small little red dot located near the equator, with no season, just hot and humid weather or dry and humid weather all year round. Somewhat like the tropical rain forest.
Here are the cupcakes initially when I piped them.
And 3 hours after they were piped. (It became more yellow due to the lighting)
I’ve baked Red Velvet Cupcakes and Chocolate Salted Caramel Cupcakes today and it was a great success, especially after noting down my errors and rectifying it during the baking process.
Cream cheese frosting recipe: http://www.letscookbakeandeat.com/2011/03/how-to-stabilize-cream-cheese-frosting.html