Recipe courtesy of Isaac Carter
Show: Cupcake Wars
Print
Chocolate Salted Caramel Cupcakes
Total:
2 hr 45 min
Active:
1 hr 30 min
Yield:
12 cupcakes
Level:
Intermediate
Total:
2 hr 45 min
Active:
1 hr 30 min
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

Cupcakes:
  • 1 1/4 cups sugar
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 1 teaspoon instant espresso
  • 1/2 cup buttermilk, at room temperature
  • 2 whole eggs, at room temperature
Ganache:
  • 1/2 cup chopped chocolate
  • 1/2 cup heavy cream
  • 1 teaspoon coffee liqueur, optional
  • Salted Caramel Buttercream, recipe follows
Salted Caramel Buttercream:
  • 1 1/2 cups heavy cream
  • 2 cups sugar
  • 1 pinch sea salt
  • 3 sticks unsalted butter

Directions

Ganache:

For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.

Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.

Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.

Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.

For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix.

To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please.

Salted Caramel Buttercream:

Slowly heat the cream in a small pot over low heat.

While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.

Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.

Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.

Cook's Note

Use caution when making caramel because it is extremely hot! When making caramel buttercream only use completely cooled caramel because the butter will melt.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Salted Caramel Cupcake

Recipe courtesy of Mary Sarain

Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream

Recipe courtesy of Amy Loch

Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling

Recipe courtesy of Jillian Hopke

Salted Caramel Chocolate Stockings

Recipe courtesy of Kelsey Nixon

Chocolate Covered Salted Caramel Peanut Bacon Chew

Recipe courtesy of Dana Herbert

Double Chocolate Pancakes with Salted Caramel Syrup

Recipe courtesy of Bobby Flay

Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream

Recipe courtesy of Rebecca Clanton

Salted Caramels

Recipe courtesy of Julia Baker

Chocolate Cake with Salted Caramel and White Chocolate Buttercream

Recipe courtesy of Jen Duncan

On TV

So Much Pretty Food Here