It has been so long since i have written on here that i wasn't really sure if i should carry on, but i thought, i cook so much and no one ever really gets to see it, so i might as well share my recipes - good and bad - with you and what i think about the things that I'm eating, since its my favourite thing to do.
I made these cupcakes quite a while ago now but i got great feedback from them and i thought they looked and tasted yummy.
The only thing i wished i had done differently with this bake is used mini pretzels on top, but sadly i couldn't find any anywhere.
So here are my chocolate cupcakes topped with salted caramel buttercream and a salted caramel drizzle.
- 245ml Double Cream
- 1 teaspoon vanilla extract
- 220g caster sugar
- 1 heaped teaspoon sea salt
- Gently warm the cream and vanilla extract in a small pan over a low heat.
- Place the sugar and 6 tablespoons of water in a separate pan over a high heat and bring to the boil, making sure not to stir the mixture.
- Allow to boil and bubble for 5-8 minutes, or until it turns a deep, bright amber colour. Keep an eye on it - as soon as its ready, remove from the heat - then gradually add the warm vanilla cream, stirring continuously ( best done with a whisk).
- The mixture may hiss and bubble at first, so take extra care because it is extremely hot. If lumps start to form, speed up the stirring and if any remain at the end, reheat the mixture on a very low heat stirring continuously to get rid of them.
- As the caramel starts to cool, sprinkle in the salt and put the mixture into an airtight container. Use straight away or store in the fridge for up to 2 weeks.
- 150g dark chocolate (70%)
- 350g plain flour
- 60g cocoa powder
- 370g caster sugar
- 1 teaspoon bicarbonate of soda
- 3 large free-range eggs
- 240ml coffee, cooled
- 240ml butter milk
- 210ml vegetable oil
- Preheat the oven to 160ºc fan / 350ºf / gas 4.
- Finely chop the chocolate (best done in a food processor) , then tip into a large bowl.
- Into the same bowl, sift the flour, cocoa powder, sugar and bicarbonate of soda.
- In a separate bowl whisk together the eggs, coffee, buttermilk and vegetable oil.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth ( this can be done by hand or by a stand mixer.)
- Transfer the mixture to a small jug (this will need to be done in batches) as this makes it easier to place into the cases as the mixture is very runny)
- Carefully fill your cupcake cases two-thirds full.
- Bake for 20mins. leave for 10 minutes in the tray then transfer to a wire rack to continue cooling.
Salted Caramel Buttercream
For 24 cupcakes
- 300g unsalted butter, softened
- 3 tablespoons whole milk
- 675g icing sugar
- 4-5 tablespoons salted caramel
- Beat the softened butter with an electric mixer for 4-5 minutes, or until pale and smooth.
- Sift the icing sugar into a large bowl, add to the butter in stages, better well in-between each.
- Gradually add the milk and beat for a further 2 minutes.
- Finally add the salted caramel and beat for a final 1 minute.
Once the cupcakes have cooled, transfer the butter cream to a piping bag with your nozzle of choice (i prefer a star nozzle). The transfer 3-4 table spoons to another piping bad without a nozzle and make a small hole at the end, this is to drizzle onto the cakes.
Pipe your butter cream onto the cakes and lightly drizzle with the salted caramel from a slight hight. The for decoration i added a large salted pretzel, you could also use miniature pretzels or toffee popcorn could also be a nice topping.