Salted Caramel Filled Chocolate Chocolate Chip Cupcakes With Salted Caramel Buttercream. Wow.

This video kills me.

These cupcakes are to die for.

If you love the salted caramel thing, like I do, this is your kind of recipe. Salted caramel inside and out. Fantastic.

I really love the idea of the chocolate pretzel on top. Just a little more salty sweetness and it looks great, too.

Salted Caramel Filled Chocolate Chocolate Chip Cupcakes With Salted Caramel Buttercream

Ingredients for cake:

2 cups self rising flour
1 cup unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/2 cups light brown sugar
1/2 cup sugar
3 large eggs
1 1/2 cups buttermilk
2 tsp vanilla
1 cup chocolate chips

Directions:

1. Preheat the oven to 350℉/180℃ and line muffin tray with paper liners.

2. In a small bowl sift together the flour, cocoa, baking soda and salt. Set aside.

3. In a large bowl, on medium speed, cream the butter until smooth. Add the sugars and beat on high until fluffy. Add the eggs one at a time, beating well after each addition.

4. Add the flour mixture in three parts, alternating with the buttermilk, beating after each addition. Add in the vanilla and beat until all the ingredients are combined. Gently stir in chocolate chips.

5. Fill each cup three quarters full and bake for 25-30 minutes. Place on a cooling rack.

Ingredients for icing:

2 cups unsalted butter, softened
5 cups confectioners’ sugar, sifted
1 1/2 cups light brown sugar
1/2 cup milk
2 tbs dark corn syrup (or golden syrup)
2 tsp vanilla
Fleur de sel
Chocolate covered pretzels (store bought or dip your own)

Directions:

1. In a large bowl, cream the butter on medium high speed with an electric mixer until smooth. Add the brown sugar and combine. Add in the confectioners’ sugar, half a cup at a time, on low speed.

2. Add the milk, syrup and vanilla. Beat until smooth and creamy about 3 minutes. Sprinkled with Fleur de sel after icing the cupcakes.

Ingredients for the filling:

2 (400g) cans Carnation Caramel (available in the UK) or 800g Dulche de Leche
Fleur de sel

Directions:

1. Stir the caramel into a medium sized bowl and stir in some Fleur de sel, 1/2 tsp at a time, to taste.

2. Cut a cone shape out of each cooled cupcake. Spoon in about one tablespoon of caramel. (You can eat the cake cones—yes—or cut a piece from them to place on top of the caramel filling.)

3. Ice the cupcakes and top with a chocolate covered pretzel.

Makes 24 cupcakes

Recipe from An American Cupcake In London






What a surprise….back to Glasgow to listen to Admiral Fallow’s very catchy tune from their forthcoming record, ‘Tree Bursts In Snow’.
Admiral Fallow-Beetle In The Box


Check out Admiral Fallow on the band’s Website. New album is due out in May. You can buy the older stuff here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Salted Caramel Filled Chocolate Chocolate Chip Cupcakes With Salted Caramel Buttercream. Wow.

  1. agedhipster says:

    omg. Omg. Those look so awesome.

  2. Pingback: Salted Caramel Pecan Mini Cheesecakes. Some New Lotus Plaza. | I Sing In The Kitchen

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