23. February 2014

Salted Caramel Chocolate Cupcakes

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Ingredients 

For the Cupcakes 

• 180 gr All Purpose-flour
• 200 gr Granulated white sugar
• 55 gr Butter, room temperature
• 1 egg
• 60 gr Cocoa Powder
• 1 tsp Vanilla Extract
• a pinch of salt
• 1/2 tsp Instant Espresso powder
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 250 ml Milk

For the Caramel Frosting

• 350 ml Heavy cream
• 45 gr powdered Sugar
• “Fleur De Sel” Salt
• Caramel Sauce

How To Make It

1. Preheat the oven to 180°C (350F) & place the rack in the center of the oven. 
2. Line the 12 pieces of muffin cups with liners, set aside.
3. For the Cupcakes : Mix in a large bowl the flour, cocoa powder, instant espresso powder, baking powder, baking soda & salt. Set aside.
4. In another bowl, using an electric or hand mixer you mix butter & sugar until its all creamy. Then add the egg & vanilla, mix everything until well combined.
5. Add milk & dry ingredients, mix it well to incorporate the batter. Using an ice cream scoop, divide the batter into the muffin cup & bake them for about 20-25 minutes or until it is fully cooked, when a toothpick inserted it will stand upright & comes out clean.
6. Let it sit on the rack for at least 20 minutes, to allow to cool completely.
7. For the Frosting : Using your electric or hand mixer, whip the cream until soft peaks form, add powdered sugar. Continue beating it until the form becomes stiff peaks.
8. Using a piping bag, frost your cupcakes. Then on top of the frosting, drizzle some of the caramel sauce & sprinkle a small amount of Fleur De Sel salt on top of the the frosting and caramel sauce. Now your cupcakes are ready to serve!

Enjoy! En Guete! Selamat Makan!