Caramel Mud Cake Cupcakes Recipes

GOLDEN CARAMEL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
• In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
• Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
• Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.

CARAMEL MUD CAKE CUPCAKES

Steps:

• Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
• Combine butter, milk chocolate, brown sugar, golden syrup or honey and milk in a small saucepan.
• Stir over low heat until everything has melted and is smooth.
• Transfer mixture to a medium bowl and allow to cool for 15 minutes.
• Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
• Divide the mixture into the 12 muffin cases, they will be 3/4 full.
• Bake for 30 minutes or until a light golden brown colour and check with a skewer.
• Cool on wire rack and dust with icing sugar.
• Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the mixture can be too warm and they will melt instead of keeping their shape.

CARAMEL MUD CAKE

Steps:

• Grease a deep 22cm round cake pan and line base with non-stick baking paper.
• Combine butter, chocolate, sugar, syrup and milk in a medium pan.
• Stir over low heat until chocolate is melted and sugar dissolved.
• Transfer mixture to a large bowl and cool for 15 minutes.
• Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
• Pour into a bowl and stand until a spreadable consistency.
• Spread ganche over top of cake and serve.

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
• In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
• Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.