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

Ingredients
Cupcake

  • 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

Method
Cupcake

  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.

Frosting
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.

Enjoy!
Jeul

Advertisements

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)

Ingredients

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

Method

  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!

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

Hurry! Make your chocolate cake now! :D

Enjoy.
Jeul

The last of 2012

Yay to surviving apocalypse! The world gave us another day to live, love & laugh. Some may think that the world won’t end. I honestly do believe it will, but we aren’t sure when would that happen. The Earth has been staying strong to withstand all our human greeds. Our greed to profit that cause the ozone layer to tear and many more.

Nonetheless, let us keep our hopes high and hope that we could help mother earth live another day :D

Even when 2012 is ending, I am so shameful for not completing most of my 2012 resolutions. Probably achieved one which is to bake more. haha!

SO…….. for chocolate lovers out there, keep a lookout! I have a few chocolate recipes to share! And I’ll start with the chocolate cupcakes that I baked for the party. The actual name of this cupcake is pretty long (that is Chocolate cupcake with Nutella cloud frosting,  adapted from Sweetapolita), in short I’ll just call it, “The chocolate cupcake”. Do refer to her site for original recipe, cos I’ve made few modifications for a less sweet cupcake which could have been sweeter. If you get what I mean.

thechocolatecupcake

The Chocolate Cupcake

Ingredients
Cupcake

  • 95g all-purpose flour
  • 120g caster sugar
  • 30g dark cocoa powder
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp cornstarch
  • ½ tsp salt
  • ⅓ cup buttermilk
  • ¼ cup brewed coffee or espresso (hot)
  • 3 tbsp vegetable oil
  • 1 egg (room temperature, lightly beaten)
  • 1½ tsp vanilla extract

Frosting

  • 227g unsalted butter (softened but cool)
  • 190g icing sugar (sifted)
  • 2 tsp vanilla extract
  • 125g bittersweet chocolate (chopped, melted and slightly cooled)
  • 2 tbsp Nutella
  • 1 tbsp milk
  • pinch of salt

Method
Cupcake

  1. Preheat oven to 180° C and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), fill up liners to ⅔ full (a little more than half). Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately, and place them on a wire rack until completely cool.

Frosting

  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed.
  3. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.

Here’s a review from my culinary student boyfriend:

The cupcake is not too sweet which is good. The creaminess of the frosting was not overpowering. I like it! 8/10, it’s above average.

Haha! I promise there’s not even one cent of bias. We are very honest when it comes to tasting each other’s cooking/baking. For those of my friends who tasted it, I hope you enjoyed the cupcakes!

Ending this post with a song that I’ve been looping.

Merry X’mas & Happy New Year!
And I hope you know where to for the upcoming year.
Jeul