Triple Caramel Cupcakes

These cupcakes are pretty outrageous. Sometimes I wonder why bother baking anything else but cupcakes? I mean, cupcakes have everything going for them - they are the perfect size, insanely cute and oh so delicious. 

My original plan was to make vanilla bean cupcakes with a caramel frosting, but as the cupcakes were baking, my head was being filled with all these crazy ideas. Why not fill the cupcakes with caramel? Why not top them with some chocolate caramel candy that I had? Yup, caramel filled vanilla bean cupcakes with caramel buttercream topped with caramel candy, or the short version, Triple Caramel Cupcakes. I was so excited.

  

The cupcakes are such a treat. My favorite part was the caramel buttercream I discovered in my Martha Stewart Cupcakes book. It is not too sweet, creamy, and has a delicate caramel flavor. Heaven. Nobody could resist!

Triple Caramel Cupcakes

Adapted From Chow

Printable Recipe

2 cups cake flour
2 teaspoons baking powder
1 teaspoon fine salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups granulated sugar
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon pure vanilla extract)
2 large egg whites, at room temperature
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature
werther's original caramel candy, for topping (or any other caramel candy) 

Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.

Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until the mixture is airy, about 3 minutes.

Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition. Then add the eggs one at a time, beating well after each addition.

Add the milk (and vanilla extract, if you’re using it in place of seeds) and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.

Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely before filling and frosting.

Caramel

Adapted From Martha Stewart

1 cup Sugar

1/2 cup water
1/2 cup heavy cream

Bring sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.

Caramel Buttercream

Adapted From Martha Stewart

1 cup plus 2 tablespoons sugar

1/4 cup water

1/4 cup heavy cream

12 ounces (3 sticks) unsalted butter, softened

4 large egg whites, room temperature

1 teaspoon pure vanilla extract

Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.

Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.

Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla.

Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Cupcakes Assembly:

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 (or snack on them!). Spoon 1 to 2 teaspoons 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. Use a pastry bag and pipe the buttercream over the cupcakes and top with the caramel candy. Enjoy!