Sunday, March 4, 2012

Chocolate and Caramel

Jamie came over today. We always get a sweet tooth when we get together and end up making some delicious concoction.  Today was no different.  We were watching cupcake wars and decided to make our own cupcake, the "one" we would make if we were on the show.  Here's what we came up with:

Chocolate Cupcake with Chocolate Buttercream and a Salted Caramel Drizzle

1 1/2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder
1 1/2 sticks softened butter
2 eggs
2 tsp vanilla
2/3 cup sour cream

Mix dry ingredients in a large mixing bowl.  Add in eggs, butter, vanilla, and sour cream and mix until well combined with a wooden spoon. Use a cookie scoop to scoop batter into a prepared 12 cavity muffin tin. Bake in a preheated 350 degree oven for 30 minutes.

While baking, prepare the buttercream.
In a large clean, dry bowl, beat 2 softened sticks of butter with 4 cups of powdered sugar for 4 or 5 minutes, until fluffy.  This is a messy process, so don't be surprised to get it everywhere. Beat in 2 Tbs heavy cream, 1/4 cup cocoa powder, and 2 tsp vanilla.  Continue beating for another 4-5 minutes, adding in more powdered sugar if necessary to reach desired consistency.  Set aside.

Make caramel drizzle while cupcakes are cooling.  In a large heavy saucepan, melt 2 sticks of butter over medium heat.  Add 2 1/3 cups brown sugar and whisk til well combined.  Stirring constantly, add in 1 can of sweetened condensed milk and 1 cup light corn syrup.  Stir constantly with a wooden spoon and boil over medium heat for about 8 minutes, until it reaches soft ball stage.  Remove from heat and pour into a baking sheet lined with parchment.

Prepare cupcakes:  Pipe buttercream onto each cupcake in desired design, then drizzle caramel over the top with a fork or small spoon.  Sprinkle about 1/4 tsp coarse sea salt over the top.

These cupcakes really hit the sweet spot, and we had such a great time making them! 

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