Salted caramel chocolate cupcakes

Salted caramel chocolate cupcakes

This might just be the best chocolate cupcake you'll ever taste!

  • 1 hr 20 + cooling
  • Makes 7 large
  • Intermediate

INGREDIENTS

FOR THE CUPCAKES

  • 60g soft butter
  • 250ml castor sugar
  • 100g dark chocolate, melted
  • 2 eggs + 2 egg yolks
  • 125ml sunflower oil
  • 15ml vanilla essence
  • 80ml sour cream
  • 250ml cake flour
  • pinch salt
  • 3ml bicarbonate of soda
  • 125ml cocoa powder
  • 5ml instant coffee granules
  • 125ml water

FOR THE SALTED CARAMEL SAUCE

  • 80ml castor sugar
  • 15ml water
  • 30ml butter, cubed
  • 60ml cream
  • pinch salt

FOR THE SALTED CARAMEL ICING

  • 125g soft butter
  • 8ml vanilla essence
  • 750ml icing sugar

 

  • 80ml chocolate spread, like Nutella (optional)
  • milk, for thinning out

METHOD

  1. For the cupcakes, preheat oven to 180°C. Line 2 jumbo muffin pans with 7 x 250ml cupcake cases. Beat the butter and sugar until creamy. Add the chocolate and mix until just combined. Beat in the eggs and egg
    yolks, one at a time, until just combined. Mix in oil, vanilla and sour cream.
  2. Sift together flour, salt, bicarb and cocoa. Fold dry ingredients with the coffee into chocolate mixture. Mix in water until just combined. Spoon into prepared cups until ¾ full.
  3. Bake for about 30 minutes or until an inserted toothpick comes out clean. Cool on wire racks to room temperature.
  4. For the sauce, heat the sugar and water on medium, stirring until the sugar has dissolved. Increase the heat to medium-high and cook, without stirring, for about 10 minutes or until a golden caramel forms.
  5. Reduce the heat to low, add the butter and whisk until combined. Whisk in the cream. Remove from heat and whisk in the salt. Cool.
  6. For the icing, beat the butter and vanilla until pale. Beat in the icing sugar, cup by cup. Add 60ml of the salted caramel sauce and mix for 3 minutes. Add 15-30ml milk if the icing is too stiff to pipe, but don’t add too much or the icing won’t keep shape. Spoon into a piping bag fitted with a 1cm star nozzle.
  7. Optional: Use a cupcake corer or teaspoon to remove 10ml cake from each cupcake. Fill with chocolate
    spread and replace the cupcake lid.
  8. Pipe icing onto cupcakes. Thin out the leftover caramel sauce with about 5ml milk, if necessary, for a pourable consistency and drizzle over the icing.

Click here to learn how to make the piped cupcake topper 

FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

 

Magazine issue date: September, 2016


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