Salted Caramel Chocolate Cupcakes
Ingredients
For the cupcakes
130 g (1 cup / 4.6oz) plain (AP) flour
1/2 cup (40g / 1.4oz) cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g / 1 stick) unsalted butter, melted
1/2 cup (100g / 3.5oz) caster sugar
1/2 cup (100g / 3.5oz) dark brown sugar, packed
2 large eggs, room temp
2 teaspoons vanilla extract
3/4 cup (180ml) buttermilk
For the salted caramel
250 g (8.8oz) store-bought chewy caramels
½ cup thickened (heavy) cream
1 teaspoon sea salt flakes
For the salted caramel buttercream
200 g (7oz) unsalted butter, softened
50 g (1.8oz) dark brown sugar
1/2 cup (125ml) salted caramel
2 1/2 cups icing (powdered / confectioners) sugar
1 teaspoon vanilla extract
2 tablespoons thickened (heavy) cream - (notes)
1/2 teaspoon finely ground salt
Instructions
Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cases
In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
next instruction : www.sugarsaltmagic.com
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