Chocolate Cupcakes With Salted Caramel Frosting And Chocolate Fudge Filling
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Granulated Sugar3.5 tbsps
Salted Butter2 tbsps
Vegetable Oil4 large
Egg2.75 cups
Cake Flour1.5 tsps
Baking Soda1 tsp
Sea Salt1 cup
Milk1 cup
Unsweetened Cocoa Powder1 cup
Water (hot)1 cup
Powdered Sugar2.25 cups
Shortening1 tsp
Fine Sea SaltDirections:
1
Whisk the cocoa and water until smooth in a small bowl
2
Fill each muffin cup three-quarters full with batter
3
Add to the mixture and continue beating until well blended
4
For the chocolate cupcakes: Preheat the oven to 350 degrees F
5
Line a 24-cup muffin pan with cupcake liners
6
Cream the granulated sugar, butter and oil in a large bowl
7
Beat in the eggs, one at a time, until fluffy
8
Add the vanilla and blend well
9
Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk
10
Bake the cupcakes until baked through the center, about 15 minutes
11
Remove the cupcakes from the pan and cool on wire racks
12
For the chocolate fudge filling: Melt the butter in a microwave-safe bowl
13
Whisk the cocoa and water until smooth in a separate bowl
14
Whisk the cocoa mixture into the butter until blended and smooth
15
Whisk in the powdered sugar until fluffy
16
Yield: 2 cups
17
For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy
18
Add the butter one slice at a time until well blended
19
Add the shortening and blend well
20
Whip on high until the mixture doubles, 10 to 12 minutes
21
Yield: 8 cups
22
For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan
23
Cook over medium-low heat until the sugar dissolves
24
Increase the heat to medium-high and bring to a boil
25
Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes
26
Remove the caramel from the heat and whisk in the cream
27
The caramel will bubble violently
28
Once smooth, stir in the butter and fine sea salt
29
Transfer the caramel to a heat safe container and allow cooling for 15 minutes
30
Cover and refrigerate for up to 2 weeks
31
Yield: 1 1/2 cups
32
For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy
33
Yield: 3 cups
34
Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling
35
Top each cupcake with the salted caramel frosting