Thursday, February 3, 2011

salted caramel and chocolate cupcakes. {Winner!}

Salted Caramel and Chocolate Cupcakes from Brittany:

Chocolate Cake Ingredients:

1 1/2 cups flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1 1/4 cups sugar
3 eggs
3/4 tsp vanilla
3/4 cup mayonnaise
1 cup cold water

Sift together flour, cocoa powder, baking soda and baking powder. Reserve. In an electric mixer beat the eggs, sugar, vanilla and mayonnaise together for five minutes on high speed. Turn the mixer to low for three minutes, alternately adding the dry ingredients with the water to egg mixture until smooth. Bake mini cupcakes for 7 minutes, regular size approx 10 minutes at 350 and rotating half way through. The cake should spring back lightly when touched.

Caramel Sauce:

1/2 cup sugar
1/4 cup water
1/3 cup heavy cream
1/4 cup butter

Mix together sugar and water in a small CLEAN pan. Set on high and bring to a boil. Cover with a lid and let continue until the sugar turns a golden color. Remove pot from heat and slowly add in cream then the butter. Allow to cool.


12 oz. imported milk chocolate (such as Lindt), finely chopped
1 1/2 oz. bittersweet (not unsweetened) chocolate, finely chopped
3/4 cup sugar
1/4 cup water
1 1/8 cups whipping cream

Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and ½ cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.

Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.


Carve out at shallow hole in top of cupcake. Sprinkle sea salt into hole and add caramel. Top with frosting.

1 comment:

  1. Following you now from lavender ave. All recipes are so yummy-didn't know which one to leave comment under!