Get ready caramel lovers – these chocolate cupcakes with caramel ice square measure for you. they begin with dampish, tender chocolate cupcakes with a delicious chocolate flavor. Then they’re topped with creamy, fluffy, additional dreamy salt-cured caramel buttercream. Chocolate cupcakes with caramel ice square measure dampish, tender and topped with caramel buttercream & a drizzle of salt-cured caramel.
So these days – I’m sharing my version of those chocolate caramel cake delights. Ok – let’s speak cake recipes. I knew I required the chocolate cupcakes to be dampish, utterly soft, and light-weight in texture however still sturdy enough to support ample ice. thus my visit ingredients were:
A plate of dampish chocolate cupcakes. I ne'er use oil in vanilla cupcakes (you would like butter for a lot of flavor). however you don’t would like the additional flavor in chocolate cupcakes. And since oil is liquid at temperature rather than butter (which is thuslid) – oil is ideal for chocolate cupcakes as a result of it keeps the crumb so dampish and light-weight. Then milk is essential for a soft, delicate texture with zero dry cake crumbs.
Then for the simplest chocolate flavor, we have a tendency to solely would like chocolate for this formula. i favor to use dutch method cocoa for a richer style. Then we’re adding boiling water to the batter as a result of it makes the cocoa “bloom” that primarily implies that it intensifies and improves the chocolate issue.
Then for the caramel ice. Ok – it’s delicious. It’s rich. It’s crammed with caramel goodness. And it’s soooo creamy. I’ve seen quite few caramel ice recipes that use sugar – however did you recognize that the distinction between caramel and candy is that caramel uses white sugar and candy uses brown sugar???? A bowl of salt-cured caramel ice for decorating chocolate cupcakes.
Ingredients
Chocolate Cupcakes
- 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil , or canola
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- 1/4 cup boiling water
Salted Caramel Sauce
- 1 cup white sugar
- 1/3 cup unsalted butter , cut into 5-6 pieces
- 1/2 cup whipping cream , cannot be substituted for milk
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Caramel Frosting
- 3/4 cup unsalted butter , softened
- 3 cups powdered sugar
- 1/2 cup salted caramel sauce
- 2-3 tablespoons cream , as needed
Instructions
Chocolate Cupcakes
- Preheat the oven to 350F degrees. Line a muffin pan with muffin papers.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder & salt.
- In a large bowl using an electric mixer, beat together the oil, sugar, egg, and vanilla extract (about 1 minutes). Carefully beat in the buttermilk.
- Mix in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl in between.
- With the mixer on low speed, carefully beat in the boiling water.
- Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
- Bake for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
Salted Caramel Sauce
- Add the sugar to a medium saucepan over medium heat.
- Heat the sugar while whisking constantly. After a while it will form lumps - then turn into a smooth amber colored liquid.
- Gently whisk the mixture until it's smooth and dark amber color. Be careful or else your caramel can burn.
- Carefully whisk in the chopped butter until it's fully melted (it will bubble up).
- Remove the pan from the heat and whisk in the whipping cream.
- Then stir in the vanilla extract & salt.
Caramel Frosting
- In a large bowl beat the butter until fluffy (about 2 minutes).
- Beat in 2 cups of powdered sugar, starting with the mixer on low and then turning it up to medium as it incorporates.
- Mix in 1/2 cup salted caramel sauce (you won't need all that you made). It must be 100% cooled before adding it into the frosting.
- Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached.
- Frost the cupcakes using a knife or a piping bag (I used a 1M tip). Optionally, drizzle each cupcake with more salted caramel sauce.
Recipe From : Just So Tasty
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