Chocolate Salted-Caramel Cupcakes

I am really excited because I finally bought a thermometer, this purchase was long over due! I used it the day I purchased it with great results. My experiment was on these wonderful cupcakes. When making the caramel you need to reach a specific temperature before it turns golden. 

Anyway, can you believe this is the first I am trying and making salted caramel? to tell you the truth I was a bit concerned about the "salted". I mean, I don't like my desserts salty! But i decided to go for it, because what kind of baking blog would this be if I didn't try new things? the cupcake itself was extremely moist and delicious (it looked almost wet... in a good way). After assembling the cupcakes with the caramel and topped them with the frosting, I was ready to try one. As I took my first bite my mom and sisters were waiting in anticipation for the verdict. If I needed to describe the cupcakes in one word it would be rich. One cupcake is almost too much. Almost. I do love the combination of the chocolate and caramel - It worked well. I gave friends half of the cupcakes, because there is no way we could have finished them all!

 

Chocolate Salted-Caramel Cupcakes

Adapted From Martha Stewart Cupcakes

Printable Recipe

Makes about 18

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

Preheat the oven to 350°F. Line mini 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 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.

To finish, 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.

Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.

Use a pastry bag with a medium open-star tip and pipe Dark Chocolate 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 - do NOT refrigerate.

Salted-Caramel Filling

makes about 2 cups

2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy cream
2 1/2 teaspoons sea salt, preferably Fleur de Sel

Place sugar, water, and corn syrup in a medium-sized heavy saucepan.  Heat over high heat, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan.  Stop stirring, and 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; slowly pour in cream (be careful, mixture will spatter) and stir with a wooden spoon until smooth.  Stir in sea salt. Use immediately; if at any time caramel begins to harden, reheat gently until pourable.

Dark Chocolate Frosting

Makes about 5 cups
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

 

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.