Salted Caramel Chocolate Cupcakes with Blue Cream Cheese Icing

Another cupcake recipe for all you Betty Crocker’s at home. This one is a special spring treat and a definite crowd pleaser. Last weekend was important to me, as my older sister and I have not seen each other in over a year, so a home baked sweet indulgence was nothing less than deserved. Returning back to Ottawa is always exciting for me. That long drive is worth the lost kilometers the second you jump on that four lane Queensway, zooming passed every Cartier this great town has to offer. All my high school and university memories hidden away are quickly brought to light and my heart feels a pang of happy longing. I am safe, I am home.

In order to celebrate this reunion with my family and hometown, a few trays of Salted Caramel Chocolate Cupcakes are essential. My lil’ sis and I whipped up these mini delights in no time and with minimal mess and delay. This moist chocolaty cake with a silky smooth caramel center is perfect for any event. But the question remains… “How do they get the caramel in the middle…?” The simple answer to this trivial question lies below…

Xo Dom Appetit

PS. This is a 3 part recipe, but each step is easy, breezy, choco-swirls!

Chocolate Cupcakes

Taken From: 52 cupcakes

Prep Time: 15 mins

Cook Time: 15 mins

Tools Needed: measuring cups and spoons, medium mixing bowl, 2 cupcake trays (yields 24 cupcakes), whisk, ice cream scooper, electric hand mixer, paring knife

Ingredients:

1 ½ cups all-purpose flour

¾ cup of unsweetened cocoa powder

1 ½ cups of sugar

1 ½ teaspoons of baking soda

¾ teaspoons of baking powder

¾ teaspoon salt

2 large eggs

¾ cup of buttermilk

3 tablspoons of canola oil

1 teaspoon of pure vanilla extract

¾ cup of warm water

Directions:

1)      Preheat oven to 350 F. Line cupcake trays with paper liners

2)     Whisk flour, cocoa, sugar, baking soda, baking powder and salt together in medium bowl

3)     With mixer on low speed add eggs, buttermilk, oil, extract, and warm water. Beat until smooth

4)     Using ice cream scooper, spoon batter into liners. Bake for 13-15 mins, ready once toothpick comes out clean. Remove and transfer to wire racks to cool for 10 mins, then remove cupcakes to cool completely

5)     Once cooled use small paring knife to cut a cone-shaped piece (1/2 inch deep) out of the center of each cupcake. Feel free to eat the carved chunks…delish! Spoon salted caramel filling into each hollowed-out cupcake and sprinkle a bit of salt over caramel

6)     Top off with icing of your choice, cream cheese icing always a smart choice! J  

Caramel

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 5 mins

Cook Time: 25 mins

Tools Needed: medium saucepan, measuring cups, pastry brush, wooden spoon, whisk

Ingredients:

1 cup of cold water

3 cups of sugar

2 cups of heavy cream (room temperature)

Directions:

1)      Combine water and sugar in medium saucepan over medium-low heat, stirring occasionally until sugar dissolves (about 3 mins)

2)      Increase heat to high and boil without stirring until syrup becomes deep amber in color, about 15 mins. To prevent grainy caramel, use pastry brush dipped into cold water to brush down any crystal forming on sides of saucepan. Stir pan occasionally for even browning

3)      Once deep amber in color, quickly remove from heat and slowly whisk the cream into the syrup until well integrated (mixture will bubble)

4)      Return pan to medium-low heat and stir until the sauce is smooth (about 1 mins)

5)      Remove from heat and cool to remove temperature before refrigerating