Chocolate Salted-Caramel Mini Cupcakes

A few weeks ago I received a shipment of books from Amazon. They arrived earlier than expected which made for a very exciting day! One of the books was Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat. Needless to say I have been pouring over it drooling!!!

This week it was my husband Rick’s birthday. The perfect excuse to try out a new recipe. I cheated a little as I had some Dark Chocolate Mud Cupcakes in the freezer so skipped the first step of the recipe.

I found the cupcakes easy to make and they were sooooo worth it! The caramel in the centre does set hard so I think next time I will use a little less.  Also, the receipe is for MINI cupcakes. Something I ignored! I used my regular sized cupcakes; next time I will make mini sized cupcakes – the larger ones were too rich, even for me.

The dark chocolate frosting that accompanies the recipe was delicious! So smooth and creamy, like a mix between ganache and buttercream – yummo!

I had some salted caramel left over so popped it in a silicon slice tray and into the fridge. Using scissors I cut it into pieces and the following night Rick and I had it melted over vanilla icecream.

Will pop the recipe up for you all to try 🙂

Chocolate Salted-Caramel Cupcakes

RECIPES:

(Makes approx 56 mini cupcakes!)

Cupcakes

1 1/2 cups all-purpose flour

3/4 cup cocoa

1 1/2 cups sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup buttermilk

3 tablespoons veg oil

1 teaspoon vanilla extract

3/4 cup warm water

Preheat oven to 180 degrees c, line cupcake pans with mini papers.

Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.

Add eggs, buttemilk, oil, vanilla, and water. Mix on low speed until smooth.

Fill cups approx 2/3 full. Bake approx 15mins until cake tester inserted comes out clean.

Cool 10 mins in the pans then onto a rack to cool completely.

To finish, cut a cone shaped piece out of the top of each cake, fill with warm caramel and sprinkle with a pinch of sea salt. Pipe frosting on top and garnish with a little more sea salt.

Cupcakes are best eaten on day they are made, do not refrigerate!

Salted-Caramel Filling

(makes about 2 cups)

2 1/2 cups sugar

2/3 cup water

1 tablespoon light corn syrup

3/4 cup cream

2 1/2 teaspoons sea salt (I used yummy Murray River Gourmet Pink salt flakes)

Heat sugar with water and corn syrup in a heavy saucepan over high heat until clear (stir occasionally).

Stop stirring and cook until comes to a boil, washing down sides of pan with wet pastry brush as necessary.

Boil until mixture comes to 350 degrees F on a candy thermometer.

Remove from heat, add cream ( it will splatter) and stir until smooth. Add salt.

Use immediately. Warm gently if it begins to harden.

Dark Chocolate Frosting

(makes approx 5 cups)

1/2 cup cocoa powder

1/2 cup boiling water

2 1/4 cups unsalted butter at room temp

3/4 icing sugar

1/4 teaspoon salt

680 grams best quality dark chocolate

Combine cocoa and boiling water, stir until smooth.

Beat butter, sugar, and salt until pale and fluffy. Reduce speed to low and add melted cooled chocolate.

Beat in cocoa mixture, scraping down sides as needed.

Frosting can be refrigerated up to 5 days or frozen for up to 1 month.

————————————————————————————–

Here’s a pic of the birthday cake Rick took to work, a BAE Hawk 127

Work b'day cakeBetter go and do some Micro study!

4 Comments on “Chocolate Salted-Caramel Mini Cupcakes

  1. Fiona, I’ll swear I gained a kilo of fat while drooling a litre of saliva over these cakes!

    I have to go shopping for mini cupcake tins 🙂

    Looking forward to following your blog.

    Jackie

  2. Pingback: Soccer season ends! « Scrumdiddlyumptious

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