Happy Birthday Holly Chocolate Cupcakes With Salted Caramel

 

I was SO stuck for a cupcake idea this week when Holly mentioned chocolate cupcakes with salted caramel... it was her birthday after all. 

Then I had these on my mind.

I couldn't stop thinking about them.

Salty and sweet.... oh yeah....

So I did an extensive search and stumbled across this recipe. 

It's long and takes a good few hours but the results are worth it.

Ok, maybe it took a good few hours LONGER for me because I had to go back to the supermarket THREE TIMES.

Sucks to be me. 

Some people were a little surprised by the sweet/salty combo but I think they liked them once they tried them.

:) :) :) 

 

What's your favourite sweet/salty combo???

Chocolate Cupcakes
Adapted from Martha Stewart

1 1/2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
Salted Caramel Filling (Recipe Below)

Spray Oil

Cupcake liners

Preheat your oven to 180 degrees

Spray cupcake tin with spray oil and line with with paper liners. 

On a low speed mix flour, cocoa, sugar, baking soda, baking powder, and salt together. 

Add eggs, buttermilk, oil, vanilla extract, and water

Beat on a medium speed until smooth and combined.

Spoon the batter into liners.

Bake approximately 15-17 minutes - until a toothpick or cake tester comes out clean. 

After the cupcakes have cooled a little move to wire racks and allow to cool completely.

Using a knife cut small depressions (about 2 cm deep) from the middle of each cupcake and throw away the pieces. 

Make the salted caramel.

Salted Caramel

2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons flaked sea salt

Clip a candy thermometer to the side of a heavy based saucepan.

Heat sugar with the water and corn syrup in the saucepan over medium - high heat.

Stir occasionally.

Stop stirring when the liquid becomes clear.

Cook until syrup comes to the boil.

While it's boiling stir gently until mixture is caramelized and just reaches 360°F. 

Remove from heat when the liquid is a warm amber colour.

Slowly pour in cream

The mixture will bubble up LOTS, be careful as it's VERY HOT.

Stir with a wooden spoon until smooth.

Sprinkle in sea salt.

Let cool for about 15 minutes

Spoon 1 to 2 teaspoons warm caramel into each cupcake hollow. 

Sprinkle a pinch of sea salt over filling.

Use the leftover caramel for the frosting.

If the caramel becomes hard gently heat over a low heat until liquid again. 

 

Salted Caramel Frosting

120 grams salted butter
120 grams unsalted butter
1/2 teaspoon flaked sea salt
1 teaspoon vanilla extract
3 – 4 cups powdered sugar
About 1/2 cup leftover caramel sauce from above

Make sure the caramel is only slightly warm to the touch, and still pourable before making the frosting.

If it's hard heat again on a low heat.

On a  medium speed mix the butter and salt together until light and fluffy. 

Add the powdered sugar and vanilla. 

Mix until thoroughly combined.

Add the caramel. 

Mix on a medium-high speed until the frosting is light and airy. 

If the frosting looks to runny pop it into the fridge for 20 mins to make it a little hard again.

You can also add more icing sugar to make it stiffer.

Pipe the frosting onto each cupcake with a piping bag.

OR IF YOUR PIPING BAG BREAKS LIKE MINE DID.... use a spoon or knife and put the frosting on.

Sprinkle butterscotch chips and sea salt flakes  over the top.

Butterscotch Chips

1 pack of Werther's Original Butterscotch lollies

Pop all the lollies into a food processor and blitz until you have small pieces suitable to decorate with.

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