So sorry, I was meant to put this recipe up on the 18th in time for Chocolate Cupcake Day, however I was travelling and had no network, let alone wi-fi!
Anyhow, not much of a back story behind these. I made them for the first time and they were delicious! I would however increase the amount of caramel added next time. I came across this recipe by Donna Hay a couple weeks back and with my newly found fascination in adding caramel to dishes, decided to try it out. Also gave me the chance to use one of these jars of caramel and dulche de leche I found at the market.
Not to mention, the picture she had up of the cupcake was truly enticing.
Inspired me to recreate it as best as I could.
You can probably see the tiny bubbles on the frosting. I wasn’t able to find sea salt flakes anywhere and so I substituted ground sea salt in the batter. Only on this one cupcake did I sprinkle some over the frosting and while I shot the photos, it sort of melted into the chocolate. Tasted fine though!
I also had slight problem while making the frosting. In the original recipe, it is a chocolate mousse frosting, however, I did not have any heavy cream with me and ended up making it without. Still came out delicious- however recipe calls for refrigerating frosting for an hour till firm and for this alternated icing just 15-20 minutes is more than enough as it hardens quickly and will need some time out to soften if refrigerated for longer.
I used a Wilton 1M tip for frosting.
If you try out this recipe or simply love it, then please let me know! Leave a comment below or tag me on Instagram and I’ll be sure to check it out! ♥
Chocolate Salted Caramel Cupcakes
Makes 1 dozen
Recipe adapted from Donna Hay
1/2 cup (125 ml) water
110 gms unsalted butter, chopped
1/3 cup (80gms) sour cream
2 tsp vanilla extract
1 cup (150 gms) all purpose flour, sifted
3/4 tsp baking soda / bicarbonate of soda, sifted
1 cup (220 gms) caster sugar
1/4 tsp sea salt flakes, plus extra for sprinkling
1/4 cup (75 gms) store bought dulche de leche/thick caramel
1/4 cup (25 gms) Dutch Cocoa Powder, sifted
400 gms 70% Dark Chocolate, Chopped
1/2 Cup (125 ml) single pouring cream
6 Egg, yolks
2 Egg, whites
(FOR CHOCOLATE MOUSSE ICING; INCLUDE 1 CUP (250 ML) DOUBLE CREAM, WHIPPED TO SOFT PEAKS)
- Preheat oven to 160ºC/325ºF. Line muffin tray with cupcake liners.
- Place water ad butter in a medium sized saucepan and melt over medium heat until butter has dissolved. Remove from heat and set aside.
- Mix together the eggs, sour cream, vanilla, flour, baking soda, sugar and salt until combined. Pour in the butter mixture and whisk. Take one third of the batter out into a medium sized bowl, scoop out the caramel/dulche de leche from the bottle and mix into the batter. To the remaining batter, add in the cocoa powder and mix well.
- Scoop the caramel batter into cupcake liners in tray and then top with the chocolate batter. Bake for about 20-28 minutes or until the centers have cooked when tested with a skewer. Cool in cases for a couples minutes then place on cooling rack to cool completely.
- While the cupcakes are baking, start preparing the icing. Place the chopped chocolate in a heatproof bowl and place over a saucepan containing water. Melt completely, then remove from heat.
- Place the egg yolks and single pouring cream in a bowl and whisk together to combine. Add to the molten chocolate and stir until smooth. Whisk egg whites until soft peaks form. Using a spatula, fold in the egg whites into the chocolate mixture.
- If adding the double cream, then whip to soft peaks and fold into the mixture.
- Cover the bowl with plastic wrap and refrigerate until slightly firm.
- Place the icing in a piping bag fitted with nozzle. I used the Wilton 1M piping tip. Pipe icing onto cupcakes and sprinkle with some sea salt flakes. Serve or refrigerate until needed.