Chocolate caramel cupcakes
A decadent American dessert, Chocolate Caramel Cupcakes are perfect for special occasions like birthdays or holidays. This recipe offers 7% coverage of daily vitamins and minerals, serving 20 people in just 45 minutes.
Ingredients
flour
250 g
cocoa powder
86 g
baking soda
0.75 tsps
salt
0.25 tsps
butter
113.5 g
sugar
200 g
vanilla extract
1 tsp
free range eggs
2
bittersweet chocolate
85.05 g
milk
244 ml
brown rice
190 g
powdered sugar
360 g
Method
- Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.
- Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.
- In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes.
- Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.
- Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.
- Fill cupcake wells 3/4 of the way.
- Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.
- Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.
- To make frosting: in a 2-quart saucepan melt butter over medium heat. Stir in brown sugar.
- Heat to boiling, stirring constantly, reduce heat to low.
- Boil and stir 2 minutes. Stir in 1/2 cup Milk.
- Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.
- Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.
- Store in refrigerator for 15 minutes before frosting to help it firm up.
- For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.
Nutrition:
323 kcal
Carbs
50 g
Fat
12 g
Protein
4 g