Introduction
Indulge in the festive spirit with these delightful chocolate caramel cupcakes. Combining rich chocolate flavors and luscious caramel, these cupcakes are perfect for celebrations or cozy gatherings. They are not only a treat for the palate but also a feast for the eyes, making them an ideal dessert for the holiday season.
Detailed Ingredients with measures
For the chocolate cupcakes:
– All-purpose flour: 1 cup
– Unsweetened cocoa powder: 1/2 cup
– Sugar: 1 cup
– Baking powder: 1 tsp
– Baking soda: 1/2 tsp
– Salt: 1/4 tsp
– Eggs: 2 large
– Milk: 1/2 cup
– Vegetable oil: 1/2 cup
– Vanilla extract: 1 tsp
– Boiling water: 1 cup
For the caramel sauce:
– Sugar: 1 cup
– Unsalted butter: 1/2 cup
– Heavy cream: 1/2 cup
– Sea salt: 1/2 tsp
For the frosting:
– Unsalted butter: 1/2 cup
– Powdered sugar: 2 cups
– Heavy cream: 2 tbsp
– Vanilla extract: 1 tsp
Prep Time
Preparation of the cupcake batter and caramel sauce typically takes about 30 minutes. Ensuring everything is perfectly measured and mixed is key to achieving the best results.
Cook Time, Total Time, Yield
The cupcakes require approximately 20-25 minutes of baking time. After preparation, cooking, and cooling time, the total time for this recipe will be around 1 hour. This delightful recipe yields about 12 festive chocolate caramel cupcakes, perfect for sharing with friends and family.
Detailed Directions and Instructions
Prepare the Cupcake Batter
Preheat your oven to 180°C (350°F). Line a cupcake tray with cupcake liners. In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Bake the Cupcakes
Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Caramel Sauce
In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves. Allow the mixture to boil without stirring until it turns a golden amber color. Carefully add butter and heavy cream to the caramel, stirring continuously until smooth and combined. Let the caramel cool to room temperature.
Make the Chocolate Ganache
Heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy.
Assemble the Cupcakes
Once the cupcakes are completely cool, use a knife or a cupcake corer to remove a small portion of the center of each cupcake. Fill the hole with caramel sauce and then replace the cupcake top.
Frost the Cupcakes
Using a piping bag, pipe the chocolate ganache over the top of the filled cupcakes. You can create swirls or any design you prefer.
Drizzle with Caramel
Drizzle additional caramel sauce over the ganache for decoration.
Chill and Serve
Allow the cupcakes to chill for a bit before serving. This will help set the ganache and caramel on top.
Notes
Ingredient Substitutions
You can substitute vegetable oil with melted butter if preferred. For a dairy-free version, use almond milk instead of regular milk.
Topping Variations
Feel free to add sea salt on top of the caramel drizzles for a salted caramel version. Chopped nuts or chocolate shavings can also add texture.
Storage Instructions
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
