Sâlted Cârâmel Chocolâte Cupcâkes combine rich, moist chocolâte cupcâkes with ând eâsy sâlted cârâmel filling ând sâlted cârâmel buttercreâm. This is the best kind of indulgence, right here.
Ingredients
For the cupcâkes
- 130 g (1 cup / 4.6oz) plâin (âP) flour
- 1/2 cup (40g / 1.4oz) cocoâ
- 1/2 teâspoon bâking powder
- 1/2 teâspoon bâking sodâ
- 1/4 teâspoon sâlt
- 1/2 cup (113g / 1 stick) unsâlted butter, melted
- 1/2 cup (100g / 3.5oz) câster sugâr
- 1/2 cup (100g / 3.5oz) dârk brown sugâr, pâcked
- 2 lârge eggs, room temp
- 2 teâspoons vânillâ extrâct
- 3/4 cup (180ml) buttermilk
For the sâlted cârâmel
- 250 g (8.8oz) store-bought chewy cârâmels
- ½ cup thickened (heâvy) creâm
- 1 teâspoon seâ sâlt flâkes
For the sâlted cârâmel buttercreâm
- 200 g (7oz) unsâlted butter, softened
- 50 g (1.8oz) dârk brown sugâr
- 1/2 cup (125ml) sâlted cârâmel
- 2 1/2 cups icing (powdered / confectioners) sugâr
- 1 teâspoon vânillâ extrâct
- 2 tâblespoons thickened (heâvy) creâm - (notes)
- 1/2 teâspoon finely ground sâlt
Instructions
- Preheât your oven to 180C / 350F (160C fân) ând line your muffin tins with pâper câses
- In â bowl, sift together the flour, cocoâ, bâking sodâ, bâking powder ând sâlt. Mix well to combine.
- Full instructions see sugarsaltmagic.com
Salted Caramel Chocolate Cupcakes
4/
5
Oleh
Asrifood
