I made these cupcakes the other day. For the Superbowl actually. I’ve heard they were mighty tasty.
I say heard because I didn’t actually get to enjoy one. Sadness I know.
The reason: I overindulged on frosting and made myself sick. Yup, that. just. happened.
Don’t be that girl.
But do enjoy these tasty treats.
I found this recipe on 20 something cupcakes.
Chocolate Cupcakes
Adapted from Martha Stewart
Adapted from Martha Stewart
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process 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
Preheat the oven to 350 degrees F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.
Spoon the batter into liners about two-thirds full. Bake approximately 15-17 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.
Use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center 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, preferably Fleur de Sel
Heat sugar with the water and corn syrup in a heavy saucepan over medium-high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.
Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove from heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.
Let cool for about 15 minutes; if caramel begins to harden reheat gently until pourable. Spoon 1 to 2 teaspoons warm caramel into each hollowed-out cupcake. The caramel will slightly sink into the cupcake – just add a bit more. Sprinkle a pinch of sea salt over filling.
Use the leftover caramel for the frosting.
Salted Caramel Buttercream Frosting (this is the stuff to watch out for!!!)
- 1 stick salted butter
- 1 stick 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
Caramel should now be cool enough to use for the frosting. Make sure it’s slightly warm to the touch, and still pourable. If it’s hardened too much, gently reheat until pourable.
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low; add powdered sugar and vanilla. Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel. Beat on medium-high speed for a few minutes until light and airy, and completely mixed. If the frosting looks like it needs to set up a bit, refrigerate it for 15 – 20 minutes. The caramel walks a fine line between being either too warm, or too thick and unpourable if it gets too cool, so this affects the temperature of the frosting and you may need to compensate for that by refrigerating if the caramel warmed the frosting too much. Add more confectioners’ sugar, in 1/2 cup increments, to make the frosting stiffer if you need to.
Use a pastry bag with a medium open-star tip and pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers.
Makes approximately 21 cupcakes.
*I only managed to make 17. Guess I overfilled mine a bit.
Happy Hump day!
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A few cool posts from last week ::
I participated in the 2012 Blogging party, Shared a few
deets about the daily life.
And made some tasty lemon garlic pasta.