Dark Chocolate Cupcakes with Salted Caramel

Rating: 5 of 5


Note: I received some Maple Sea Salt from my in-laws for Christmas and just had to make something with  salted caramel. Taking the best of two worlds, combined a dark chocolate cupcake with a salted caramel filling, frosting, and candied caramel rounds.

Dark Chocolate Cupcakes
Ingredients:
     8 tablespoons (1 stick) Smart Balance 50/50 Butter Blend butter, cut into 4 pieces
     2 ounces bittersweet chocolate, chopped (See *Note)
     1/2 cup (1 1/2 oz) Dutch-processed cocoa
     3/4 cup (3 3/4 oz) unbleached all-purpose flour
     1/2 teaspoon baking soda
     3/4 teaspoon baking powder
     2 large eggs
     3/4 cup (5 1/4 oz) turbinado sugar
     1 teaspoon vanilla extract
     1/2 teaspoon table salt maple sea salt
     1/2 cup (4 oz) sour cream

Directions:
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line muffin pan with baking-cup liners.

Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.

Whisk flour, baking soda and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean (18-20 minutes for cupcakes, 13-15 minutes for mini cupcakes).

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.


Salted Caramel Filling
Ingredients:
1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Directions:
Melt the sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly. 

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece and set cupcakes aside. (OOPS! I actually forgot to replace the cake piece, but it really doesn't matter that much...)


Salted Caramel Buttercream Frosting
Ingredients:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt maple sea salt
1 1/2 cups powdered sugar

Directions:
In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes.

Top caramel-filled cupcakes with frosting.


Candied Salted Caramel Rounds

1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar maple sea salt

Lay out a large piece of parchment on your work surface and spray with cooking oil. Fill a large tub (or your sink) partially full of ice water.

Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves.  Increase heat and bring syrup to a boil.  Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir.  When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking. (This step actually took a inordinate amount of time...)

Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle.  Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times.  When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar salt.  Remove from paper and adorn cupcakes.

*Note
Ok, so out of all of the bittersweet chocolates I have used in my recipes, I have found I really like how this particular one behaves as well as the taste and texture.