I would like to start off by apologizing to you, as I am about to introduce you to a product that may add 10 pounds or 5 extra cavities to your body. Thanks to the Pioneer Woman, I have discovered this:
It’s CARAMEL IN A CAN. Absolutely genius. I forgot which episode I saw her use this on, but Ree Drummond, I thank you. I could eat this by the spoonful and this is always going to be stocked in my pantry from now on. With that, I had the inspiration to use this can to make salted caramel chocolate cupcakes.
If you know me and the recipes I use, you would know that my absolute favorite and most used recipe is the Chocolate Cake recipe by Ina Garten. I have used it on countless occasions and it never fails me. With that, I turned her cake into a cupcake.
Though the measurements may be slightly different, the process is entirely the same. Sift the dry ingredients into a mixing bowl.
In a pyrex measuring cup, measure out the wet ingredients.
Combine the dry and the wet, whisking until just combined. Next, add the hot coffee. The mixture will thin out and become watery. Using a large ice cream scoop, ladle the batter evenly into the cupcake tins.
As it is baking, prepare the buttercream. Whisk the butter and powder sugar until combined. Add the whipping cream and beat until light and fluffy. Then, add in 3/4 of the can of caramel and salt. Whip until it is thoroughly combined.
Once the cupcakes are cooled, you can frost them however you’d like! To drizzle the caramel, transfer the caramel to a glass container and heat for 15-20 seconds.
Drizzle on the chocolate ganache and sprinkle on some sea salt flakes.
recipe adapted from Ina Garten, Food Network
1 cup all-purpose flour, plus more for pans
1 cup sugar
1/2 cup good cocoa powder
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, shaken
1/4 cup vegetable oil
1 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Line 12 muffin tins with cupcake liners.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Scoop the batter into the prepared tins and bake for 20-25 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely before frosting.
Salted Caramel Buttercream
1 cup unsalted butter, room temperature (2 sticks)
4 cups powdered sugar
3 Tbsp heavy whipping cream
3/4 can of Nestle La Lechura Dulce de Leche (or any other caramel will do)
2 tsp salt
Whip together the butter and slowly add in the powdered sugar until combined. Slowly, add in the heavy whipping cream and continue to beat until light and fluffy. Add in the caramel and salt and beat until fully combined.
To frost the cupcakes, you can use any kind of tip you would like. I used a 1A Wilton Piping tip to pipe a giant dollop of frosting on the cupcake, then went back with a straight spatula and hallowed out the centers. Transfer the remaining 1/4 cup of caramel in a glass bowl for 20 seconds and drizzle across the tops of the cupcakes.
1/4 c heavy whipping cream
1/4 c chocolate morsels
In a glass bowl, heat up the heavy whipping cream in a microwave until bubbly. Pour in the chocolate chips and stir until completely glossy and combined. Drizzle onto the cupcakes. Then, use sea salt flakes to sprinkle onto the tops and serve!