Now I strongly believe you can never go wrong with one thing, and that is chocolate, as we’ve established by now, by my slight obsession with a bake with chocolate, but another thing that makes my heart melt, is caramel, and at that, salted caramel! So it was about time that chocolate and caramel come together!
So these are chocolate cupcakes with a salted caramel buttercream, salted caramel sauce and filling and some honeycomb nibbles for a little bit of crunch! Incredibly indulgent and perfect with a glass of milk!
The last few months have been pretty hectic for me, with moving to a new town, moving to and from several houses to the find the right one throughout 2013, its nice to have started 2014 settled in a really cute little apartment with my buddy and to make 2014 better than 2013, and already we’re off to a great start! Being so busy with work and moving I’ve been pretty slack with keeping up-to-date with my bakes and have lots to catch up on and write about!
These little cupcakes marked my final bake in the house I shared with five others. I suppose you could say these are somewhat an end of an era cupcake – marking the end of what started out as a really fun six months with strangers and making new friends and to moving onto the next adventure!
Salted Caramel Cupcakes
Sweet, chocolatey and full of indulgence these cupcakes are sure to be a crowd pleaser
- 70 g unsalted butter at room temperature
- 250 g caster sugar
- 170 g plain flour
- 50 g cocoa powder
- 210 ml milk whole preferrably
- 1 tbsp baking powder
- 2 eggs
- 225 g unsalted butter at room temperature
- 200 g icing sugar
- 80 ml salted caramel see note for recipe
- 1 tsp vanilla bean, paste or extract
Preheat the oven to 170°C/340°F/gas mark 3 and line a muffin tin with paper or silicon cases
In a bowl or jug mix together the milk and eggs until well combined
In another bowl and using an electric mixer, mix the butter, flour, sugar, cocoa powder, baking powder and salt until a crumb like texture is achieved
Turn the mixer to a low and slow speed, and gradually pour the half of the milk and egg mixture into the crumb-textured mix, and mix until thoroughly combined and there are no lumps - turning the up the speed a little will help get everything combined
Add the rest of the milk and eggs to the mixture and turn up the speed until the mix is fully combined with no lumps and the batter is smooth
Spoon the cupcake mix into the prepared cupcake cases - fill to about 2/3 full - bake for 20 to 25 minutes or until a skewer comes out clean or the sponge bounces back when lightly touched
Once ready remove from the oven and leave to cool in the tins for little too cool, and then transfer to a cooling rack and leave to cool completely before frosting
Beat the butter in an electric mixer until it reaches a smooth consistency, about 1 minute
Add the salted caramel and vanilla extract and beat on a medium speed for around 2 minutes
Stop the mixing, and sift the icing sugar into the bowl, using a fork or spoon roughly incorporated (this will stop icing sugar going everywhere), then restart the mixing on a low speed until fully incorporated
Continue to mix, but increase the speed and leave to run until a smooth texture is achieved, should take 2-3 minutes