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Salted Caramel Stuffed Chocolate Cupcakes


  • Author: Lauren
  • Prep Time: 45 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 30 cupcakes 1x

Description

Salty, gooey caramel is the perfect surprise stuffed inside this fluffy, chocolate cupcake!


Scale

Ingredients

For the cupcake:

  • 1 3/4 cup all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons espresso powder (optional)
  • 1 cup boiling water

For the caramel:

  • 4 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 2 cups heavy cream
  • 1 teaspoon course salt
  • 1 cup cold unsalted butter (2 sticks), cut in rough tablespoon pieces

For the frosting:

  • 1/4 cup plus 2 tablespoons cocoa powder
  • 1/4 cup and 2 tablespoons warm water
  • 3 sticks unsalted butter, room temperature
  • 11 1/2 cups confectioner’s sugar
  • 1 10-ounce bag dark chocolate chips, melted and cooled
  • course sea salt for sprinkling

Instructions

For the cupcakes:

  1. Preheat the oven to 350F and line muffin tins with paper liners. Set water to boil either using a tea kettle or sauce pan.
  2. In a mixing bowl add flour, sugar, cocoa powder, baking powder and baking soda. Mix until combined.
  3. On low speed add eggs, milk, oil, vanilla and espresso powder (if opted for). Bring to mix on medium speed for 2 minutes, scraping the bowl if needed.
  4. Add the boiling water and mix until combined, about 1 minute.
  5. Fill cupcake liners 3/4 of the way and bake for 20-22 minutes or until a toothpick comes out mostly clean, rotating pans halfway if oven heat is uneven.
  6. Remove from baking tins. Allow to cool and remove the ‘core’ of the cupcake. If you do not have a cupcake corer, a metal piping tip (1M) also works well.

For the caramel:

  1. Add the granulated sugar, water and corn syrup to a heavy bottom, large sauce pan. Without stirring, cook over medium-high heat for 13-15 minutes until the mixture turns a dark amber. If working with a gas burner that has a ‘hot spot’, turn the pan throughout the cooking process so the sugar on the hot spot does not burn.
  2. Remove from heat and slowly stir in heavy cream. Mixture will bubble, be sure to use a large enough sauce pan and avoid getting any splatter on your skin. Stir until smooth.
  3. Return the pan to medium heat and cook until the mixture reaches 240F on the candy thermometer.
  4. Once the mixture reaches temperature, immediately remove from heat and stir in course salt. Stir in butter, one piece at a time, stirring until all butter has dissolved before adding the next cube.
  5. Will yield about 4 cups of caramel, allow to cool slightly (about 5-10 minutes) and add 1 1/2 cups caramel to a small piping bag. Cut off a large enough tip to fill the cupcakes, but not so large the caramel will drip all over in between cupcakes. Piping bag may be hot, have a kitchen towel available.

For the frosting:

  1. Prior to making the frosting, melt the chocolate and allow to cool (10 minutes.)
  2. In a small bowl whisk together the cocoa powder and water until cocoa dissolves.
  3. With a mixer, beat together the butter, 1 cup of confectioner’s sugar and a generous pinch of kosher salt until pale and fluffy.
  4. Add the melted and cooled chocolate and beat on medium speed for 2 minutes. Additional confectioner’s sugar can be added after incorporating the melted chocolate if frosting is too soft or for additional sweetness.
  5. Transfer to a piping bag with a round tip to frost the cupcakes, sprinkle with flake or large sea salt crystals for decoration.

  • Category: Dessert
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