Chocolate Cupcakes with Salted Caramel Frosting
Ingredients
The cupcakes
-
⅔
cup
cocoa powder
-
1
tsp
baking soda
-
1
cup
boiling water
-
½
cup
butter, melted
-
⅓
cup
vegetable or canola oil
-
1¾
cup
granulated sugar
-
1½
tsp
vanilla extract
-
¾
tsp
salt
-
2
large
eggs
-
2
large
egg yolks
-
½
cup
heavy cream
-
1¾
cup
all-purpose flour
The salted caramel frosting
-
1
cup
salted butter, at room temperature
-
4
cups
powdered sugar
-
¾
cup
caramel sauce, cooled completely
-
1
tsp
vanilla extract
-
1
tsp
coarse sea salt, for sprinkling
The caramel sauce
-
1½
cups
granulated sugar
-
¼
cup
water
-
2
Tbsp
water
-
6
Tbsp
salted butter
-
1
cup
heavy cream
Instructions
- Preheat the oven to 350°F.
- Whisk together cocoa powder and baking soda in a heatproof bowl, then carefully add boiling water and let cool.
- In another bowl, mix melted butter, oil, sugar, vanilla, and salt until combined.
- Add eggs and yolks, mixing until combined after each addition.
- Blend in the cocoa mixture and then the heavy cream.
- Gradually mix in flour until combined.
- Divide the batter among 24 lined muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Frost with salted caramel frosting and drizzle with caramel sauce, then sprinkle with sea salt.
Nutrition Facts (estimated)
Servings
24
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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