SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES
These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
- Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
- To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
- In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
- Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.
Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g
CHOCOLATE SALTED CARAMEL CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
- Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.
- Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
- Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.
- For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix.
- To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please.
- Slowly heat the cream in a small pot over low heat.
- While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.
- Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.
- Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.
CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND CHOCOLATE FUDGE FILLING
Steps:
- For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
- Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
- Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
- Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
- For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
- For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
- For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
- Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
- For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
- Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.
SALTED CARAMEL CUPCAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 24 regular or 48 mini cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
- Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
- In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
- Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
- Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.
SALTED CARAMEL CUPCAKES
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium
SALTED CARAMEL CUPCAKES
To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 cupcakes.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes.
Nutrition Facts : Calories 416 calories, Fat 22g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 224mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE SALTED CARAMEL CUPCAKES
Bake Chocolate Salted Caramel Cupcakes for a delicious chocolatey treat. These salted caramel cupcakes are as cute as they are tasty and easy to make.
Provided by My Food and Family
Categories Home
Time 1h31m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
- Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
- Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 23 g, Protein 3 g
More about "salted caramel chocolate cupcakes recipes"
SALTED CARAMEL CHOCOLATE CUPCAKES - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.7/5 (67)Total Time 52 minsCategory Afternoon Tea, Desserts, Snack, SweetsCalories 485 per serving
- In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
- Add ⅓ of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
CHOCOLATE SALTED CARAMEL CUPCAKES RECIPE - BROWN EYED …
From browneyedbaker.com
4.1/5 (58)Total Time 50 minsCategory DessertCalories 416 per serving
CHOCOLATE SALTED CARAMEL CUPCAKE RECIPE - RECIPES BY CARINA
From recipesbycarina.com
5/5 (1)Category BakingServings 12Total Time 40 mins
RICH CHOCOLATE SALTED CARAMEL MINI CUPCAKES | BAKE OR BREAK
From bakeorbreak.com
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CREAM CHEESE TOPPING
From simplystacie.net
SALTED CARAMEL-CHOCOLATE CUPCAKES RECIPE
From crecipe.com
SALTED CARAMEL CHOCOLATE CUPCAKES - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
SALTED CARAMEL AND CHOCOLATE CUPCAKES - THE-SCRAN-LINE
From thescranline.com
SALTED CARAMEL CUPCAKES - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
SALTED CARAMEL CHOCOLATE CUPCAKES RECIPE - EVERYDAY …
From everydaydishes.com
10 BEST SALTED CARAMEL CUPCAKES RECIPES | YUMMLY
From yummly.com
SALTED CARAMEL CHOCOLATE CUPCAKES - OLGA’S FLAVOR FACTORY
From olgasflavorfactory.com
CHOCOLATE CUPCAKES WITH CARAMEL FILLING - VERONIKA'S …
From veronikaskitchen.com
CHOCOLATE AND SALTED CARAMEL CUPCAKES | BAKING RECIPES
From goodto.com
SALTED CARAMEL CHOCOLATE CUPCAKES RECIPE - LAURA IN THE …
From laurainthekitchen.com
SALTED CARAMEL-CHOCOLATE-BOURBON CUPCAKES - BETTER HOMES
From bhg.com
SALTED CARAMEL CHOCOLATE CUPCAKES - BEST CUPCAKE RECIPES
From thecupcakedailyblog.com
SALTED CARAMEL CHOCOLATE CUPCAKES - REAL HEALTHY RECIPES
From realhealthyrecipes.com
SALTED CARAMEL CHOCOLATE CUPCAKES WITH WHIPPED GANACHE
From prettysweetblog.com
CHOCOLATE SALTED CARAMEL CUPCAKES - THE MOMMY MOUSE …
From mommymouseclubhouse.com
SALTED CARAMEL & CHOCOLATE CUPCAKES | EASY & FANCY
From cheffyparsnip.com
KAHLUA CHOCOLATE CUPCAKES WITH SALTED CARAMEL RECIPE
From lifeloveandsugar.com
SALTED CARAMEL CHOCOLATE CUPCAKES - DELIGHT FUEL
From delight-fuel.com
CHOCOLATE CUPCAKES (CAKE MIX) WITH SALTED CARAMEL FROSTING
From sallysbakingaddiction.com
SALTED CARAMEL CHOCOLATE CUPCAKES RECIPE | NAVITAS ORGANICS
From navitasorganics.com
CHOCOLATE SALTED CARAMEL CUPCAKES RECIPE - CRAZY LITTLE PROJECTS
From crazylittleprojects.com
SALTED CARAMEL CHOCOLATE CUPCAKES | RECIPE - PINTEREST
From pinterest.com
SALTED CARAMEL CUPCAKES • A TABLE FULL OF JOY
From atablefullofjoy.com
GLUTEN-FREE CHOCOLATE SALTED CARAMEL CUPCAKES
From glutenfreeandmore.com
VEGAN SALTED CARAMEL CHOCOLATE CUPCAKES - AI MADE IT FOR YOU
From aimadeitforyou.com
GLUTEN FREE SALTED CARAMEL CHOCOLATE CUPCAKES RECIPE
From gfjules.com
CHOCOLATE SALTED CARAMEL CUPCAKE RECIPE – TINTORERA
From tintorera.la
SALTED CARAMEL-CHOCOLATE CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
SMALL BATCH CHOCOLATE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM
From withlovekitty.com
CHOCOLATE AND SALTED CARAMEL CUPCAKES RECIPE - GREAT …
From greatbritishchefs.com
SALTED CARAMEL AND CHOCOLATE CUPCAKES RECIPE
From crecipe.com
CHOCOLATE SALTED CARAMEL CUPCAKES - CREATE THE MOST AMAZING …
From recipeshappy.com
CHOCOLATE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM - I AM BAKER
From iambaker.net
DARK CHOCOLATE SALTED CARAMEL CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
SALTED CARAMEL CHOCOLATE CUPCAKES
From ladybehindthecurtain.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love