Salted Caramel Mocha Cupcakes

Finally! My girlfriends and I have a common slot to bake together ever since donkey years ago. We tried to arrange one and couldnt have a date with full attendance. Despite the rainy weather, we had a great time baking. This recipe is so awesome! The chocolate mocha cupcake base is da bomb! It’s soft and moist and best part is it’s chocolaty rich with a hint of espresso. LOVE IT.

It’s my first time making caramel and I need to get a saucepan with higher depth to get a better caramel sauce! so if you’re attempting this recipe, please please get a saucepan with depth, the caramel get lots of bubble and may overflow if you use a shallow saucepan. Do not worry when you see the massive amount of bubbles, continue cooking your caramel over the heat till you get it right.

This recipe is adapted from here.

There’s three parts to this recipe, the cupcake base, the caramel sauce and the frosting. Don’t be overwhelmed by it! And I’ve tuned this recipe slightly to suit Singaporean bakers since we hardly measure by butter by cups or sticks!

Salted Caramel Mocha Cupcakes

Salted Caramel Mocha Cupcakes
yield 24 ~ 30 cupcakes


  • 1¾  cup all-purpose flour
  • 2 cups sugar
  • ¾  cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 extra large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup freshly brewed hot coffee

Salted Caramel Sauce

  • 1½  cup + 2 tbsp heavy cream
  • 1 vanilla bean
  • 1 cup sugar
  • ¼ cup light corn syrup
  • ¼ cup water
  • 113g chilled unsalted butter, cut into ½-inch cubes
  • ½ tsp kosher salt

Salted caramel buttercream

  • 340g unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • ¼ cup heavy cream
  • 1 tsp pure vanilla extract
  • 1¼ cup salted caramel sauce, cooled


  1. Preheat oven to 180° C. Prepare muffin pans and line them with cupcake liners.
  2. Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into a bowl. Whisk until the dry ingredients are combined.
  3. In another bowl, combine buttermilk, oil, eggs and vanilla. With mixer on low speed, slowly add the wet ingredients to the dry.
  4. With mixer still on low speed, slowly add the brewed coffee and mix to just combined. Note: Batter will be very thin.
  5. Fill up liners to ⅔ full and bake for about 18 – 20 minutes. Let cool for 15 minutes.

Salted Caramel Sauce

  1. Place cream in small bowl, add vanilla. Set aside.
  2. Stir sugar, corn syrup and water in saucepan over medium heat until sugar dissolves. Increase heat to medium-high, bring to boil, occasionally swirling pan and brushing down sides with a wet pastry brush. Mix will thicken and turn to a deeper color.
  3. Remove saucepan from heat and gradually add vanilla cream while continuously whisking. Mixture will bubble vigorously.
  4. Put saucepan back onto the stove over medium heat, whisk until smooth and thick.
  5. Finally, remove saucepan from heat and whisk in butter and salt. Strain into heatproof bowl and place in refrigerator to cool completely.

Salted Caramel Buttercream

  1. Beat butter until creamy. At low speed, beat in powdered sugar. Increase speed to high and beat until fluffy, scraping down the sides of the bowl.
  2. Then beat in cream and vanilla. Gradually add in cooled salted caramel sauce and beat till light.

I used Wilton 1M Piping tip to make the swirls. Swirls are then topped with the remaining salted caramel sauce and sprinkled with some salt.

If you are not serving them immediately, keep them in an airtight container and store it in the refrigerator. Remove them from refrigerator 30 minutes prior to serving.



Donut Muffins?

Been baking insanely these days, cherishing my days left in Singapore before I part for my exchange term in South Korea. I will miss baking so so much! Can’t imagine not having a kitchen in my dorm :( Sigh.

Oh well! School term in my local university have started, so I decided to share some joy with my friends and made these cute little ones! They are so awesome! If you’re a fan of churros, you’ll get what I mean. These mini muffins are flavored with slight ground nutmeg and then coated with cinnamon sugar!

My mom who caught me baking when she just returned from work came into the kitchen and “stole” 3 pieces of them while I’m coating the rest! Funny how our roles switched, where my brother and I were the ones who sneak into the kitchen to “steal” the food she was cooking. Anyway, why is it called donut muffins then? The first bite will definitely remind you of the mini donuts you see in local bakeries, and when you continue with the next bite, it resembles muffins! It’s really that awesome! My friends loved it! I’m sharing with the recipe that I’ve halfed, if you are intending to make standard muffin size, just double the recipe below.

Donut Muffins

Donut Muffins
yield 28 – 32 mini muffins


  • 227g unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 tbsp + ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • ½ cup + ⅓ cup milk
  • ⅛ cup buttermilk


  • 115g unsalted butter
  • 1 cup sugar
  • 1 tbsp ground cinnamon


  1. Put rack in the middle of the oven and heat the oven to 180° C.
  2. In a large bowl, cream butter and sugar. Beat in eggs one at a time until just combined.
  3. In a separate bowl, sift flour, baking soda, baking powder, salt and nutmeg. Combine milk and buttermilk in a separate bowl or pyrex container, whichever is possible.
  4. With a wooden spoon, mix ¼ dry ingredients to butter mix then mix ⅓ milk mixture. Continue mixing in alternate sequence, ending with dry ingredients. Do not overmix, mix until just combined & smooth.
  5. Grease and flour muffin tin, scoop till batter is even with the rim of the cup.
  6. Bake muffins until firm to touch, about 17 to 18 minutes (I started checking at 14 min).
  7. Melt butter for brushing.
  8. In a bowl, combine sugar and cinnamon. When muffins are cool enough to hold, brush with butter and then roll them in the cinnamon sugar.

Yeah! And there you go!

Meringue Kisses

I’ve recently purchased a new digital camera with the help of my awesome friend, Liu. He’s such a great person and I’ve decided to make him some meringue cookies to thank him for helping me to run the errands.

Meringue Kisses

Okay, one thing about meringue is that you gotta be really free that whole day/night or you have plenty time to spare. My puny oven couldn’t hold large trays that I had to do batch by batch and each batch takes about 1 hr 40 min to bake and about 1 hour to cool completely in the oven. And this recipe yield 6 – 8 dozens of meringue kisses. Can you imagine how much time is required? Or is there anyone who could share a tip or two? That would definitely be very helpful to me. The long waiting caused my meringue to lose its shape and stiffness and collapsed. I’m not sure if I should store it in the refrigerator while baking or… ? And advice?

Just like what I’ve mentioned, this recipe yield 6 – 8 dozens of meringue kisses depending on the size of meringue kisses you want to have.

Meringue Kisses


  • 4 egg whites
  • 1 cup sugar
  • ¼ tsp cream of tartar
  • Food coloring if any


  1. Preheat oven to 100° C. Line 2 baking sheets with parchment paper.
  2. In large bowl, whisk together egg whites, sugar, cream of tartar. Place bowl on top of medium saucepan filled with barely simmering water.
  3. Gently whisk the mixture until the sugar dissolves. Roughly 10 minutes.
  4. Either transfer bowl to stand mixer or remove bowl from saucepan and whisk the mixture on high speed until stiff peaks form.
  5. Gently stir in the food coloring.
  6. Fit a pastry bag and pipe small star shapes. (I used Wilton 1M Piping tip)
  7. Bake cookies until crips not brown for 1 hr 40 min.

It’s yet another simple recipe. Hope you enjoy!

Flourless Chocolate Cake

Alright! And I made a quick and simple cake for my best friend’s birthday, which is totally perfect for a chocolate lover like her. We decorated a corner of the house a little and made it like a christmas celebration and she really bought the idea that the cake were in replacement of the christmas log cake.

The party was a small and cosy one. And I’m glad that she’s surprised. Boyf helped us so much by making a whole lot of yummy food! Everyone lovesssss his salad, it’s so so so good!

Okay, salad is not the where we want to go today.

Back to our chocolate cake.

For all the chocolate lovers out there, make this gluten-free cake!

Flourless Chocolate Cake

Flourless Chocolate Cake (8 inch)


  • 200g dark chocolate (70% cocoa)
  • 200g butter
  • 4 eggs
  • ⅔ cup sugar


  1. Preheat oven to 190° C. Butter and dust the cake pan with flour.
  2. Melt butter and chocolate over a double boiler. Make sure that water is simmering (not boiling).
  3. Combine the yolks and ⅓ cup sugar until pale and thick.
  4. Beat whites until it reaches soft peak, then add the remaining ⅓ cup sugar to the whites and continue beating till stiff peak.
  5. Stir a spoonful of whites into the chocolate mixture. Pour the chocolate mix over the whites and fold gently until just combine.
  6. Pour batter to the pan and bake for 45 – 50 minutes.
  7. Run a knife at the side and remove the cake. Serve it with ice cream or just on its own!

You must use 70% dark chocolate or the batter will be too sweet.

Hurry! Make your chocolate cake now! :D