As we were preparing to move, that meant clearing out the fridge. I had one last bit of a caramel from my miracle batch creation sitting in a jar in the fridge. After all of the suspense, frustration, and effort that went into creating that caramel sauce, as mentioned here, I could not just simply throw it out. So that meant that I just “had” to make these Salted Caramel Chocolate Cupcakes. Plus I would be lightening the moving load significantly by using up some of the flour and sugar remaining on the shelves.
My work colleagues are usually the ones to reap/suffer (only their waistlines suffer really) the results of my baking shenanigans. A colleague had made a comment a few weeks ago about how Americans love those cupcakes with decadent sweet frostings, so I figured why should I disappoint. I have given up trying to divulge the many ridiculous stereotypes about Americans I hear here so often.
“Why yes indeed as a matter of fact, ride my horse to school while wearing my cowboy hat and boots with my shotgun in its holster on my hip.”
“Yes of course my life is just like an American Pie movie.”
Not. In. The. Least. Bit.
Maybe if I lived during the 1800s it might look something like this when going off to school.
Might I add that several cupcake shops have been popping up around here in the last years. Many of the latest trends eventually make their way over the pond to here. So no mocking Americans and their cupcakes. They are delicious. Needless to say there were no complaints coming from the mouths stuffed full of cupcake.
Chocolate Cupcakes with Caramel Frosting and Fleur de Sel Recipe
1 cup (140 g) all purpose flour
3/4 cup plus 1 tbsp (110 g) cake flour
1 3/4 (370 g) sugar
3/4 cup (77 g) cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 cup vegetable oil
1 cup buttermilk
1 cup of coffee (or enough espresso plus water to make 1 c)
1 3/4 cup powdered sugar
1/2 cup (113 g) butter, softened
1 tbsp milk
1/4 cup caramel sauce
caramel sauce for drizzling
Fleur de Sel for sprinkling
Preheat oven to 350 F (177 C). Line a cupcake tray with paper liners.
Sift and combine all dry ingredients into a mixing bowl (first 7 ingredients). Combine vanilla, oil, eggs, and buttermilk in another bowl and mix on low. Then slowly add the wet ingredients to the dry ones with the mixer on low. Next add the coffee and mix only until the coffee is just blended in.
Fill cupcake liners to about 2/3 full. Then bake for approximately 15 – 20 minutes or until cupcakes have risen and are firm to the touch. (Can test using a cake tester, insuring it comes out clean.)
For the frosting: Sift the powdered sugar into a bowl and then add the butter cut into pieces. Using a mixer, beat together the sugar and butter until smooth. Add a splash of milk if needed to help the frosting incorporate together. Once smooth, add in the caramel and beat until combined and fluffy.
Once cupcakes have cooled, spread the caramel frosting on them. Finish with a drizzle of caramel and a light sprinkle of Fleur de Sel.