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Salted Caramel chocolate cupcakes I made a delicious salted caramel to create a gooey caramel core and to add to the buttercream. Also for a drizzle on top. Don’t be afraid of making this caramel because it is super easy! Just be VERY careful and completely focus on it while you are making it. You want to cook the sugar to a nice rich amber colour. Once you get to this stage you take it off the heat and add your cream. Take extreme caution when slowly mixing in your cream as the mixture will bubble up A LOT and let off steam. So keep your face and hands away. Then you whisk in your butter, salt and vanilla. Do not touch this mixture until it has fully cooled. It can cause a serious burn.
I decorated mine with some little fudge pieces and chocolate chips I picked up in Aldi. Use whatever you like to decorate. Be creative and have some fun! Happy baking <3
Salted Caramel chocolate cupcakes
Prep time: 30 minutes
Cook time: 20-22 minutes
113g Dark chocolate
113g Unsalted butter
85g Plain flour
15g Cocoa powder
Half teaspoon baking powder
1/8th of a teaspoon Bicarbonate soda
1 teaspoon instant coffee dissolved in 60ml of boiling water
100g of caster sugar
100g of light brown sugar
40ml of buttermilk
200g Caster sugar
1/2 teaspoon sea salt (Or to taste)
170g Unsalted butter ( Room Temp )
340g Icing sugar
1 teaspoon milk (Only if too thick)
Vanilla Flavouring ( I used 10 drops of https://www.foodieflavours.com/shop/flavours/natural-flavouring/vanilla/)
Caramel to taste (I used 60g)
Preheat oven to 180C/160CFan and get your 12 cupcake tin lined with your desired cupcake cases.
Melt Dark chocolate and butter together in a double boiler.
While chocolate mixture is melting sieve all dry ingredients (Flour,cocoa,baking powder and Bicarbonate) into a bowl.
Add in caster sugar and brown sugar to the dry ingredients and mix.
In a separate bowl, Mix together the buttermilk, flavoring and eggs.
Remove chocolate mixture and stir in dissolved coffee.
Now it’s time to incorporate both of your wet ingredients with your dry ingredients (Be careful not to overmix as this will result in a dense cake).
Once combined, scoop mix into cupcake cases evenly. An ice-cream scoop is ideal for this! Bake in the oven for 20-22 minutes and then leave to cool.
Put sugar and water into a pot on a medium heat.
Cook sugar till a rich amber colour.
Once sugar has come to an amber colour, take it off the heat, slowly and carefully whisk in your cream. BE CAREFUL
As you keep whisking, add in your butter, vanilla and salt.
Transfer to a small bowl and leave to completely cool.
Place soft butter into a mixing bowl. Using a hand whisk, whip up until very pale and fluffy. This will take about 5 minutes.
Add icing sugar in 3 separate batches until incorporated well.
Whisk in Vanilla.
Whisk in caramel to taste. I used 60g
Whisk in milk to thin it out if needed. Add little by little so you don’t thin it out too much.
Set aside to decorate.
Now that the cakes are cool with want to core them. I use a cupcake corer but an apple corer or knife will do the trick. Fill up each cupcake with caramel.
(If using a piping back to decorate) Fill up your piping bag. I used a Wilton 1m Tip. Swirl buttercream on top of cupcake.
Drizzle with more caramel.
Decorate with whatever ingredients you want. I used some fudge pieces, flakey salt and chocolate.
Take a snap of your creation and enjoy!