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Monday, March 9, 2015

caramel stuffed chocolate cupcakes


    1-1/2 c cake flour
    2 c sugar
    3/4 tsp baking soda
    1/2 tsp salt
    4 oz unsweetened chocolate, chopped finely
    1 c hot fresh coffee
    1-1/2 tsp vanilla
    2 eggs, room temp
    1/2 c oil
    1/2 c sour cream, room temp
    caramel sauce {rom either of these recipes or store bought}
    dark chocolate buttercream {recipe follows}


    preheat the oven to 350F. line 18 cupcake cups with paper liners.
    using the paddle attachment of your mixer or a handheld mixer and large bowl, combine the flour, sugar, baking soda and salt on low speed for 2-3 min.
    add the chopped chocolate to a medium bowl and pour the hot coffee on top; let sit for 2-3 min before stirring to ensure all of the chocolate is melted.
    in a medium bowl, whisk together the eggs and oil until thick; add in the sour cream, stirring until just combined. pour in the melted chocolate mixture and mix until just combined. pour into the dry ingredients and mix until just combined. stir together with a rubber spatula to ensure that all the ingredients at the bottom of the bowl are incorporated. pour the batter into the line cupcake cups, filling each up 2/3 the way. bake 18-25 min or until a toothpick inserted into the center comes out clean. remove from the oven and let cool completely on wire racks.
    once the cupcakes are cool, cut the center out and fill with 1-1/2 tsp caramel sauce. frost with dark chocolate buttercream.
    dark chocolate buttercream
    3/4 c {1-1/2 sticks} unsalted butter, room temp
    1/3 c dark chocolate cocoa powder
    1-3/4 c powdered sugar
    1/2 tsp vanilla
    1 tsp heavy cream


    sift together the cocoa powder and powdered sugar. beat the butter and vanilla on medium speed until it’s creamy. slowly add in the powdered sugar / cocoa mixture; add the heavy cream. beat together 1 min so it’s thoroughly combined.
    for real.

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