We Are Making My Salted Caramel Cupcakes Or My Salted Caramel Chocolate Cupcakes.
- All-Purpose Flour
- Regular Sugar
- Some Cocoa Powder
- Insatant Espresso Powder
- Baking Soda
- Salt Butter
- Vanilla Extract
We’re going to start with some all-purpose flour, some cocoa powder, instant espresso powder, baking powder ,salt, regular sugar, egg ,some salt butter softened at room temperature unsalted butter some whole milk and vanilla extract now what this is really is a basically a twist on my just traditional chocolate cupcake that I’ve made here a couple years ago this is my current chocolate cupcake recipe and I mean it’s really this recipe is really really easy let me get started by telling you to turn your oven on to 315 get a muffin tin line it with liners get that set and out of the way now you know me you know I like sifting but when it comes to cocoa.
Sometimes you just got to do what you got to do because especially especially if it’s a new container of cocoa powder there’s gonna be a lot of lumps in there so, just take all your dry ingredients and just sift them together into a larger bowl you see all those rubbles. I mean there’s nothing wrong with them it’s just powder kind of comes up a little bit.I just take my spatula and I run it down there and now that’s done and out of the way how hard was that now into a separate Bowl. you can do this in a large mixer with a handheld mixer if, you want I haven’t worked out today so I’m using my this is my opportunity to use my upper body and work out a little.
I’m going to take my butter in my sugar without too much butter because it really isn’t necessary and just using my spatula I’m just going to slowly kind of mush things together until I kind of mix the sugar and the butter together as much as I can this is what your mixture should look like almost like wet sand it’s not going to be super creamy because you don’t have enough butter to really make it super creamy but now I’m going to add in the egg and I’m gonna start with my spatula and then.
I’m going to turn to my whisk now when you kind of see this recipe be put together you’ll think to yourself wow that’s really simple and easy because we’re not making oops well that was some of my egg we’re not making like a caramel buttercream or anything like that we’re just going to keep things really easy and only because you know me that’s easy as my middle name so I’m just gonna whip this up add in a splash of vanilla because even though it’s chocolate.
5I like to add a little bit of vanilla,I’m pretty sure I should start investing in some stock for vanilla extract because,I’d be a I’ve been making a buck or two considering how much. I use it and buy it so just mix it together until it’s combined and add in my whole milk now don’t worry if, this looks like it splits because we know that happens all the time as soon as you add your dry ingredients all will be well with the world and here we go now you just want to mix your ingredients enough to incorporate them and get a really just lovely smooth creamy mixture but you don’t want to mix it too much so that I developed the gluten in the flour and make them really tough that looks perfect.
I’m going to do really quickly, I always thought I got chocolate on me but take my spatula just running along the sides.I just want to make sure everything is will incorporated and it definitely is and then take my trusty handy dandy ice cream scoop and divide my batter evenly among my little liners and that is the base perfect we’ve got twelve perfect amount nothing wasted good to go these are going to go into your preheated oven at 350 for about 18 to 20 minutes the easiest way to know that they’re done is your ticket tooth picking you insert it into the center and if, it comes out clean with no wet batter on it you know they’re done and if, you don’t have a toothpick on here and use a dry piece of spaghetti or linguine whatever floats your boat and then it’s crucial that.
You let them cool completely before we go ahead and frost some of the sweet whipped frosting be delicious my chocolate cupcakes baked for about 20 minutes and I let them cool for a few hours you need to make sure they’re there that they are completely cooled now what you’re going to need to finish these off with is a really delicious sweetened tongue made with cream and some caramel sauce along with some sea salt now the caramel sauce you can do one of two things you can make my caramel sauce if,
Our caramel comes from now the salt comes from fleur de sel Florida style is just a really delicious French sea salt that I feel is the absolute best to use when you are making something where you want the salt to be one of the star ingredients in this case and want the salt to be something special because there’s a salty from this and then the caramel and the sweetness just kind of complement each other really well when I’m doing a salted caramel candy I top it with this as well so fleur de sel is my choice but you can use any sea salt that you prefer to sprinkle on top or if you don’t want to do the whole salt thing by all means leave it out what.
I’m going to do I’ve got some heavy whipping cream in this bowl. I’m just going to whisk this together until it’s got nice soft peaks and then I’ll add in by confectioner sugar but I’ll show you what it looks like once it’s at the soft peak stage you can see nice and soft not stiff by any means at this point I’m going to add in my confectioner sugar powdered sugar I’m going to whip this up until it’s got nice stiff peaks but stopping right then in there because I don’t want to turn this into butter so once it’s nice and stiff got the brakes alright that’s from stopping right there now these are going to be homemade cupcakes.
I want to look good so, you want to make sure you get a nice large plain tip in either a bag like this which is another resealable bag or a piping bag whatever you got because you know I want this to look good I don’t want people to think that I’ve taken 20 minutes to make cupcakes because you have let me tell you if, they don’t look pappa tizen may be a dead giveaway that you haven’t taken a chance or time to make things look good step take your swing whipped cream put it in your bag piping bag whatever you got then just squeeze it all to the corner where you have your your tip let’s see trying to get rid of all the extra air alright perfect and then just pipe these as desired my friends the world is your pickle I don’t like to do too too much because the whipped cream is sweet the caramel is sweet the cake is sweet you get my point then take your caramel snip a little tiny bit of the bag your caramel is going to be really runny because that it’s caramel after all.
I just go back and forth last but not least a small pinch of fleur de sel right on top this makes all the difference in the world you got to trust me they are going to be fantastic if you love sweet and salty like I do sweet and salty is my absolute favorite I mean a childhood treat that I ate pretty much every night with Nutella on saltines and they have to be the salted kind otherwise I want to do with it gotta be salt salt the salty salty with a sweetness mmm delicious.