Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes combine rich, moist chocolate cupcakes with and easy salted caramel filling and salted caramel buttercream. This is the best kind of indulgence, right here.

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

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 :

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