Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling
Total Time: 2 hr 5 min
Prep 1 hr 20 min
Inactive 30 min
Cook 15 min
Yield: 24 cupcakes
Ingredients
Chocolate Cupcakes:
2 1/4 cups granulated sugar
1/2 cup plus 1 tablespoon salted butter
2 tablespoons vegetable oil
4 large eggs
1 tablespoon Madagascar vanilla extract
2 3/4 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup milk
3/4 cup unsweetened cocoa powder
3/4 cup hot water
Chocolate Fudge Filling:
1/2 cup salted butter
1/2 cup unsweetened cocoa powder
1/2 cup hot water
4 cups powdered sugar
Buttercream Base Frosting:
2 pounds plus 1 cup powdered sugar
1 cup milk
1 teaspoon Madagascar vanilla extract
1/2 teaspoon sea salt
1 cup salted butter, cut into 1/2-inch slices
2 1/4 cups shortening
Salted Caramel:
1 cup granulated sugar
3/4 cup heavy cream, at room temperature
3 1/2 tablespoons salted butter
1 teaspoon fine sea salt
Salted Caramel Frosting:
2 1/2 cups buttercream base frosting
1 cup powdered sugar
1/2 cup salted caramel
Directions
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.
Notes
This recipe was created by a contestant during a cooking competition. The Food
Network Kitchens have not tested it for home use, therefore, we cannot make any
representation as to the results.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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