I recently joined in on the fun at the Secret Recipe Club. It’s a great way to find a new blog or get the chance to make a recipe from one you already know and love. I was assigned to Indulge Bakery and quickly realized that I want to be Corrine’s neighbor. Or best friend. Or just a really good acquaintance so she’ll bring me sweet treats. I changed up her recipe only slightly in that I used black buttercream frosting to make these cupcakes scary for my kids today for Halloween. I hope you take the opportunity to go check out Corrine’s super sugary sweet site. You won’t be disappointed, unless you’re allergic to sugar!
Chocolate Salted Caramel Cupcakes
Recipe modified from www.marthastewart.com
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder or Dark Chocolate 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
1 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.
2 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.
3 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 (or eat them). 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.
4 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
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel
1 Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.
2 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.
3 Use immediately; if caramel begins to harden reheat gently until pourable.
1 Use your favorite buttercream frosting tinted with black food coloring.
Original recipe can be found here: http://indulgebakery.blogspot.com/2011/08/chocolate-salted-caramel-cupcakes.html
Note: The silicone spider cupcake holders came from Hobby Lobby