Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling

2013-12-02
  • Yield : 24 cupcakes
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 5m
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Ingredients

  • 2 1/4 cups granulated sugar
  • 1/2 cup plus 1 tablespoon salted butter
  • 2 tablespoons vegetable oil
  • 4 large eggs
  • 1 tablespoon Madagascar vanilla extract
  • 2 3/4 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup milk
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup hot water
  • 1/2 cup salted butter
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup hot water
  • 4 cups powdered sugar
  • 2 pounds plus 1 cup powdered sugar
  • 1 cup milk
  • 1 teaspoon Madagascar vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup salted butter, cut into 1/2-inch slices
  • 2 1/4 cups shortening
  • 1 cup granulated sugar
  • 3/4 cup heavy cream, at room temperature
  • 3 1/2 tablespoons salted butter
  • 1 teaspoon fine sea salt
  • 2 1/2 cups buttercream base frosting
  • 1 cup powdered sugar
  • 1/2 cup salted caramel

Method

Step 1

For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners. 

Step 2

Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk. 

Step 3

Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended. 

Step 4

Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks. 

Step 5

For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups. 

Step 6

For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups. 

Step 7

For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes. 

Step 8

Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups. 

Step 9

For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups. 

Step 10

Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.

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