Chocolate Salted Caramel Mini Cupcakes

This is my favorite recipe of all the new ones I made for the Porch Party I threw on Saturday Night. If you love the caramel/salt thing, then these are for you.

I love that they are mini cupcakes, too. Just the right amount to pop into your mouth and experience all of the flavors at once.

Chocolate Salted Caramel Mini Cupcakes

Ingredients for cupcakes:

1 & 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 & 1/2 cups granulated sugar
1 & 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup warm water

Directions for cupcakes:

1. Preheat oven to 350°. Line mini muffin pans with paper liners.

2. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and water. Using an electric mixer on low speed, mix until smooth.

3. Fill muffin pans about 2/3 full. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks about 10 minutes. Remove cupcakes to wire racks to let cool completely.



Cupcakes can be stored overnight at room temperature or frozen in an airtight container for up to a month.

Ingredients for salted caramel filling:

2 & 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy cream
2 & 1/2 teaspoons sea salt

Directions for salted caramel filling:

1. Heat sugar, water, and corn syrup in a heavy saucepan over high heat. Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.

2. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°.

3. Remove from heat. Slowly pour in cream and stir with a wooden spoon until smooth. Stir in sea salt. Use immediately. If caramel begins to harden, reheat gently until pourable.

4. Use a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake. Spoon 1-2 teaspoons of warm filling into each cupcake. Sprinkle a pinch of sea salt over filling.



I managed not to eat all of the removed cake.

Ingredients for dark chocolate frosting:

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 & 1/4 cups unsalted butter, room temperature
3/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 & 1/2 pounds semi-sweet chocolate, melted and cooled

Directions for dark chocolate frosting:

1. Combine cocoa and boiling water. Stir until cocoa has dissolved.

2. Using an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low and add melted and cooled chocolate. Beat until combined. Beat in cocoa mixture.

Frosting can be refrigerated up to 5 days or frozen up to 1 month. Bring to room temperature and beat on low speed until smooth before using.

3. Fit a pastry bag with a medium open-star tip (Wilton #18). Fill pastry bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Garnish with a pinch of sea salt.

Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in an air-tight container until ready to serve.

Yield for Martha was 56. I got 72 mini cupcakes. (The quantity “72” always creeps me out)

Recipe from Martha Stewart found over here.

It is hard to know whether I love the salted caramel thing more than the band Meursault. Good thing it is not one of those things that I will ever have to choose between.

Meursault are a band out of Edinburgh, Scotland. I love that in one song you might get a wall of electronic sound and another will give you tender, echoey guitar. I’m all over Neil’s voice. Really good stuff.

The band is touring with Sparrow & The Workshop right now. How I wish I were in the England/ Wales vicinity. I’d be at a gig in a heartbeat.

It just so happens that Meursault has some salty songs.
Meursault-Salt Part 1

Salt Pt. 2 was the last song on countless mix cds that I made in 2008/2009. It’s just one of those perfect songs you want to leave off with.
Meursault-Salt Pt. 2

You can watch a video for A Mother’s Arms, see Tour Dates and buy Meursault’s music over at Song, By Toad Records.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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3 Responses to Chocolate Salted Caramel Mini Cupcakes

  1. FiL says:

    MARTHA STEWART!! NO LIKE!!!!!

  2. FiL says:

    P.S. But dem cuppy cakes, I’m sure I would like. Meh, so I’m a hypocrite.

  3. Pingback: Sticky Toffee Pudding With Bourbon Glaze. Meursault On My Mind And Stereo. | I Sing In The Kitchen

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