Salted Caramel Chocolate Cupcakes


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!

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