Receta Chocolate Cupcakes with Vanilla Bean Frosting & Caramel
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Chocolate Cupcakes with Vanilla Bean Frosting & Caramel
Do you remember the Vanilla Bean Porter Caramel Sauce I posted a few days ago? I decided that instead of eating it all
straight off the spoon I should do something fun with it. Then, the cupcakes
with the really long name were born. These little beauties are pretty darn
awesome if you ask me, but of course I made them, so sometimes I can be bias. I
will say that of course I don't like the outcome of everything I make. These?
I'm quite proud.
Previously I have been known in my circle
of friends for a little something we like to call a grey salt caramel cupcake
which is similar to this one. It has the same dark chocolate cupcake but it's
topped with a chocolate frosting and a grey salt caramel in the little
"cup" on the top. You can see where this inspiration came from of
course. I think these may just overtake the grey salt caramel cupcake in
popularity if some of my friends try them.
One of my favorite parts of these is the
flecks of vanilla bean in the frosting. I love the flecks in anything that is
named "vanilla bean" whatever, whether it's ice cream, pastry cream,
frosting....
You could use any caramel sauce that you
want to of course but I think that the Vanilla Bean Porter Caramel Sauce really
adds to the flavor of the cupcake. I don't make chocolate cake to often, but
when I do, it's this recipe. Almost always. You don't taste the coffee in it
but the coffee makes the chocolate flavor more pronounced. It's sort of like
the whole thing with mayonnaise cake, you don't taste the mayonnaise but it's a
super moist cake.
So if you've been looking for a chocolate
cake recipe, here it is! Let me know what you think or if you have any
questions.
Chocolate Cupcakes
with Vanilla Bean Frosting & Caramel
Makes 36
mini cupcakes (or 12 standard size)
Ingredients:
- 1
- ounce semi-sweet chocolate chips
- - ½ cup
- coffee, hot
- - 1
- whole egg
- - ¼ cup
- canola oil
- - ½ cup
- 1% milk
- teaspoon vanilla extract
- - 1 cup
- granulated sugar
- - ¾ cup
- all-purpose flour
- - ⅔ teaspoon baking soda
- teaspoon baking powder
- teaspoon salt
- - 1 cup
- (2 sticks) butter, softened
- - 3 cups
- powdered sugar
- - 1
- teaspoon vanilla bean paste (or vanilla extract)
- - 2
- tablespoons 1% milk
- Vanilla Bean Porter Caramel Sauce
Directions:
1.
Preheat oven to 350F. Line three 12-cup mini muffin pans with paper cups, set
aside.
2. In a
small bowl stir together the chocolate chips and coffee until the chocolate is
melted.
3. In
the bowl of a mixer, blend the egg for 3-4 minutes or until it is lemon colored
and thickened. Slowly add in the oil, milk, and vanilla until completely
blended. Add the chocolate-coffee mixture and stir until blended.
4. Add
the sugar, flour, baking soda, baking powder, and salt, mix until blended
evenly (batter will be thin).
5. Divide
the batter between the mini muffin cups, filling them about ¾ - ⅘’s full. Bake the cupcakes for 11-12 minutes or until a
toothpick inserted in center comes out clean. If making 12 standard
cupcakes, bake 17-19 minutes. Cool on wire rack.
6. In
the bowl of a mixer blend together the butter, powdered sugar, and
vanilla bean paste until blended, adding ½ cup powdered sugar at a time,
blending between additions. Add the milk, mix until completely blended and
smooth.
7. Top
cooled cupcakes with frosting making a “cup shape” on top, then fill “cup” with
caramel.
This recipe may be linked up to: