RICH CHOCOLATE CARAMEL CUPCAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 30 regular-size cupcakes or 6 dozen mini cupcakes
Number Of Ingredients 28
Steps:
- Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.
- In a mixing bowl, combine the flour, baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar.
- Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes.
- In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken.
- In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the ganache and garnish with the prepared rock sugar.
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74Arta
[email protected]These cupcakes were a bit too sweet for me, but my kids loved them.
Dontecia Jackson
[email protected]I made these cupcakes for my boyfriend's birthday and he loved them! They were the perfect combination of chocolate and caramel.
Johnny Frierson
[email protected]These cupcakes were just what I was looking for. They were rich and chocolatey, with the perfect amount of caramel.
Prabhash Bhandari
[email protected]I would give these cupcakes a 10/10. They were perfect.
Rasel Mahmud
[email protected]These cupcakes were amazing! I'll definitely be making them again.
Eliona Sejfiu
[email protected]Overall, I thought these cupcakes were pretty good. They were easy to make and they tasted good.
PUBG MOBİLE
[email protected]The cupcakes were a bit dry. I think I might have overcooked them.
Sagar Tharu
[email protected]These cupcakes were a little too sweet for my taste. I think I would have liked them better with a less sweet frosting.
Sphesihle Ngwenya
[email protected]I'm not a huge fan of caramel, but I loved these cupcakes! The chocolate cake was moist and flavorful, and the frosting was light and fluffy.
Angelina Lyons
[email protected]These cupcakes were easy to make and turned out beautifully. I used a dark chocolate ganache for the frosting, which really took them over the top.
Angelo Nieves
[email protected]I love the combination of chocolate and caramel. These cupcakes were moist and fluffy, and the frosting was the perfect amount of sweetness.
Arshad Tavori
[email protected]These cupcakes were a hit at my party! The chocolate and caramel flavors were perfect together, and the frosting was rich and creamy. I'll definitely be making these again.