There is this cupcake place by work and every Friday they have an amazing Salted Chocolate Caramel cupcake. Unfortunately, Friday is practically the only day I can’t make it up there so I’ve only had this wonderful cupcake once. I was instantly in love with. I’ve always been a huge fan of the Salted Caramel Hot Chocolate that Starbucks has every year around Christmas time so loving those cupcakes came easy.
Today, I was stuck at home for most of the day, while Joseph was Warrior Dashing so baking seemed like the obvious answer on what to do. When figuring out what cupcake to make, remaking the Chocolate Salted Caramel cupcake seemed just a little too obvious. I used various recipes around the internet to construct the cupcake with all the components I wanted.
2 Cups Sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Milk
1/2 cup Oil
2 teaspoons Vanilla Extract
1 cup Boiling Water
For Caramel & Carmel Frosting:
3/4 cup Sugar
6 tablespoon Water
3/4 cup Heavy Cream
1 tablespoon Vanilla Extract
3 sticks Butter (salted, or add some salt when making the frosting)
4 cups Powdered Sugar
For Chocolate Ganache:
1 cup Heavy Cream
9 ounces Bittersweet Chocolate
Crushed Sea Salt
Make the caramel first. Mix the sugar and water for the caramel topping in a small pot and boil over medium high heat. After about 6-7 minutes, once the sugar water has turned to a deep amber, remove from heat. Add the cream and vanilla, a tablespoon at a time since it will bubble up like you wouldn’t believe. Set aside to cool.
Once caramel is cooling, start on the cake. Pre-heat the oven to 350 degrees. Mix all the dry ingredients in a mixing bowl. Add in all the wet ingredients except for the boiling water. Once mixed thoroughly, carefully stir in the boiling water. The cake mix will be very thin. Fill each cupcake liner with 1/4th cup of batter and bake for 22-25 minutes.
Once the cupcakes have cooled to the touch, using a paring knife to cut out the center and drizzle a small amount of caramel into each, using about 1/3rd of the caramel made, replace the cut out piece of cake. The rest of the caramel is for the frosting.
To make the frosting, cream the butter with a mixer until fluffy. Reduce to low and add the powdered sugar, mixing until fully incorporated. Turn off the mixer and add the caramel, beating on low until combined. Increase speed and beat until airy and mixed through.
Frost the cupcakes using a cute tip, or slap some on with a knife.
Heat the cup of cream for the ganache until almost boiling. Pour over the bittersweet chocolate (if it’s a bar, chop it up first if it’s chips, you’re good to go) and whisk until chocolate is melted.
Drizzle the ganache over the cupcakes before sprinkling with the crushed sea salt.