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
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
- Preheat oven to 180° C. Prepare muffin pans and line them with cupcake liners.
- Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into a bowl. Whisk until the dry ingredients are combined.
- In another bowl, combine buttermilk, oil, eggs and vanilla. With mixer on low speed, slowly add the wet ingredients to the dry.
- With mixer still on low speed, slowly add the brewed coffee and mix to just combined. Note: Batter will be very thin.
- Fill up liners to ⅔ full and bake for about 18 – 20 minutes. Let cool for 15 minutes.
Salted Caramel Sauce
- Place cream in small bowl, add vanilla. Set aside.
- 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.
- Remove saucepan from heat and gradually add vanilla cream while continuously whisking. Mixture will bubble vigorously.
- Put saucepan back onto the stove over medium heat, whisk until smooth and thick.
- 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
- 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.
- 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.