Chocolate Salted Caramel CupcakesPosted: February 15, 2015
There are certain things in life I cannot live without.
And salt-(preferably kosher salt).
Don’t even think about taking my salt away. It will not be pretty. You will see an ugly side of me you don’t want to encounter. Remember the scenes when Lou Ferrigno turned into The Hulk? Yeah, it’s something like that. I’m sure as I advance in age some day- some balding, stern Dr. will tell me I have to give up salt- and then I will wrestle him to the ground and feed him a salted caramel cupcake. He will take one bite and come over to the dark side. Immediately.
Please don’t lecture me. It will do NO good. This is right up there with convincing me to floss my teeth every day. Don’t bother wasting your words. Your attempt is futile. I love my salt. I especially love sweet and salty. I REALLY love salted caramel. You will have some salted caramel leftover after making these-You’re welcome. Pour it over vanilla ice cream.
Dark Chocolate Cupcakes
makes 24-28 cupcakes
2 Cups sugar
1 3/4 Cup all purpose flour
3/4 Cup extra dark brute cocoa (such as Hershey’s Special Dark)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. kosher salt
2 large eggs, room temp
1 Cup whole milk, room temp
1/2 Cup vegetable oil
2 1/2 tsp. vanilla extract
1 Cup hot strong coffee
1. Preheat oven to 350° F. Line two standard size muffin tins with cupcake liners.
2. In the bowl of a stand mixer combine the sugar and sift the next 5 ingredients over the sugar directly into the bowl. Combine with a fork to mix. In a glass measuring container mix the eggs, milk, vegetable oil and vanilla with a fork. Add the egg mixture to the mixer bowl and with the paddle attachment beat on medium speed for about 2 minutes; stopping once or twice to scrape the bottom and sides of the bowl. Stir in the hot coffee and carefully mix by hand with a large spatula. The batter will be very thin. Pour batter into prepared lined tins; no more than 2/3 full. Three measured Tablespoons is about 2/3 full; it’s helpful to measure out one into a well and then you can eyeball the rest. A scant full standard size ice cream scoop is another good way to get 2/3 full. Resist the urge to over fill as you don’t want to get cupcakes that spill over the cupcake liner- but rather you want a more flat cupcake. Bake in 350° F preheated oven for about 20-22 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes tins to cool completely over a wire rack. Frost with caramel frosting and drizzle with salted caramel drizzle.
Salted Caramel Buttercream
4 sticks (2 Cups) unsalted butter, softened
8 Cups confectioners sugar, sifted
2 tsp. whole milk
1 Cup of (cooled) caramel (see recipe below)
2 tsp. kosher salt
In a stand mixer cream together the butter until soft. Add the sugar about one cup at a time and beat until smooth. Beat in the milk then add the cooled caramel and salt and beat until smooth.
Caramel and (Salted Caramel Drizzle)
2 C sugar
1/2 C water
1 1/2 C heavy cream; nuke until slightly warm
4 Tbsp. unsalted butter
1/2 tsp. kosher salt (save for salted caramel drizzle)
In a medium saucepan place the sugar and add the water and mix gently until the mixture resembles wet sand. Cook over medium high heat and let it come to a boil without stirring; until the caramel reaches a deep amber. Turn off the heat and remove the pan from the heat. Carefully pour in the cream, it will bubble and spout a bit; whisk carefully until combined. Whisk in the butter and then divide caramel by half into two heat proof containers. Add the salt to half the quantity of caramel (for the salted caramel drizzle). Let cool.