Chocolate Caramel Cupcakes
Sweet and salty caramel sauce balanced the rich, decadent flavors in these Chocolate Caramel Cupcakes.
Servings: 15
Ingredients
For the Chocolate Cupcakes
- 3 oz dark chocolate chopped
- ¼ cup cocoa powder
- ¾ cup hot water or coffee
- 1 teaspoon instant coffee or espresso
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup oil
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup sour cream
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoon unsalted butter, diced
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ tsp salt
For the Chocolate Buttercream
- 2 oz dark chocolate melted and cooled
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoon cocoa powder
- 1 to 2 tablespoon milk
Instructions
To Make the Chocolate Cupcakes
- Preheat oven to 350°F. Line two muffin tins with cupcake liners and set aside.
- Place the chopped dark chocolate and cocoa powder in a heat-safe bowl or measuring cup. Pour in the hot water or coffee and stir to combine. Set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and slat, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), mix together the oil, granulated sugar, and brown sugar until combined. Add in the vanilla then the eggs, mixing in between each one until combined. Finally, add in the sour cream.Add the flour mixture and stir to combine.
- Lastly, add the melted chocolate mixture and stir until combined.
- Using a mechanical ice cream scoop or disher, fill the cupcake liners between ⅔ and ¾ of the way full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean or with a few crumbs. Completely cool the cupcakes on a wire rack before frosting.
To Make Caramel
- Place the sugar in a large, dry skillet or saucepan. Set over medium-high heat. Cook the sugar until it melts. Stir gently with a wooden spoon or rubber spatula to get it started and cooking evenly. Once melted, do not stir. Continue to cook the melted sugar until it turn a medium gold or amber color.
- Remove from the heat and carefully whisk in the butter. Be careful of splatters.
- Whisk in the heavy cream. It may boil up and foam, so be careful.
- Return the skillet to medium heat and cook until thick, 1 to 2 minutes. Remove from the heat and stir in the vanilla and salt. Carefully pour into a heat-safe container and cool. Sauce will thicken as it cools.
To Make the Chocolate Buttercream
- Melt the chocolate over a double-boiler or gently in the microwave at half power.
- Use an electric mixer to mix the softened butter until smooth.A dd the powder sugar and cocoa powder. Mix on low until combined. Add the milk and increase the speed and mix until smooth. Increase the speed and mix on medium until fluffy and smooth.
- Add the melted chocolate and mix to combine.
To Decorate
- For the swirl on, scoop buttercream into a piping bag fitted with a star tip on the end. Starting in the center of the cupcake, hold the piping bag straight up and pipe a spiral around the cupcake.
- Take the back of a tablespoon and press into the center of the buttercream to make a small well of frosting.
- Add a spoon of cooled caramel to the center of each cupcake then drizzle around the side.
Notes
Caramel sauce will be very hot and runny just after making. Pour it into a heat-safe jar and allow to cool at room temperature until just warm.
Store caramel sauce in the refrigerator for 2 to 3 weeks. It will thicken as it cools.
To use, gently reheat in the microwave, 10 to 20 seconds at a time, until desired consistency.