Salted Caramel? Yes, please!

Celebrating another birthday, my specialty.  I wanted to do something unique and fun.  I decided to branch out and try a new recipe – Salted Caramel Chocolate Cupcakes.  Whoa.  – Happy Birthday, L!

As usual, I started with massive amounts of research.  I never try a recipe unless I trust the source, it received rave reviews or just looks too good to pass up.  For this recipe, the one I found looked way too good to pass up and I was right!

This was my first attempt at homemade caramel.  It was interesting to make – and involved a candy thermometer, something I had never used before.  Very straightforward though, heat the sugar, water and corn syrup.  After the heating process is over you add the heavy cream.  I was very surprised at what happened next, maybe even a little shocked.  Adding the cream to the heated mixture creates a boiling, hissing effect, very strange if you’ve never experienced it before!  I thought for a few seconds I had ruined my batch of caramel.  Wrong, turned out perfectly.  I was stunned at how easy it was and how delicious it turned out.  I think I’ll be adding caramel to more of my baked goods in the future.  Yum. 

After scooping out the middle of each cupcake, I filled them with the caramel.  The caramel sinks in, so I went around a second time and added more.  I still had leftover caramel.  May as well take this cupcake over the top and make a salted caramel buttercream to top off each cupcake.

Moist chocolate cupcakes with a  center filled with salted caramel, topped with a salted caramel buttercream.  Seriously.  These cupcakes were better than I could have imagined.  The perfect birthday treat.








Chocolate Cupcakes
Adapted from Martha Stewart

• 1 1/2 cups all-purpose flour
• 3/ cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups 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 pure vanilla extract
• 3/4 cup warm water
• Salted Caramel Filling, recipe below

Preheat oven to 350 degree F.  Line muffin tin with paper liners.  Whisk together flour, cocoa, sugar, baking soda, baking powder and salt.  With mixer on low speed, add eggs, buttermilk, oil, extract and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full.  Bake approximately 15-17 minutes, or until tester comes out clean.  transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely.  Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

Use a pairing knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces.  Make the salted caramel.

Salted Caramel

• 2 1/2 cups sugar
• 2/3 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy whipping cream
• 1 1/2 teaspoons flaked sea salt (or coarse sea salt)

Heat sugar with the water and corn syrup in a heavy saucepan over medium-high heat, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down the sides of a pan with a wet pastry brush as needed.  Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360 degrees F.  Remove from heat and slowly pour in cream; stir with a wooden spoon until smooth.  Stir in sea salt.

Let cool for about 15 minutes; if caramel begins to harden reheat gently until it reaches a pouring consistency.  Spoon 1 to 2 teaspoons warm caramel into each hollowed-out cupcake.  The caramel will slightly sink into the cupcake - just add more.  Sprinkle a pinch of sea salt over filling.

Use the leftover caramel for the frosting.

Salted Caramel Buttercream Frosting

• 2 sticks unsalted butter *European style
• 1/2 teaspoon flaked sea salt
• 1 teaspoon vanilla extract
• 4+ cups powdered sugar
• 1/2 cup leftover caramel sauce from above

Caramel should now be cool enough to use for the frosting.  Make sure it's slightly warm to the touch and still able to be poured.  If it's hardened too much, gently reheat until able to pour.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low; add powdered sugar and vanilla.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium-high speed for a few minutes until light and airy, and completely mixed.  If the frosting looks like it needs to set, refrigerate for 15 minutes.  The caramel wavers between too warm or too thick if it is too cool.  This will affect the frosting.  If you need stiffer frosting, add more confectioner's sugar.

Use a pastry bag with a medium star tip and pipe frosting onto each cupcake.  Garnish each cupcake with a pinch of sea salt.  

Store at room temperature.  Makes approximately 21 cupcakes.