Chocolate & salted caramel cupcakes
- Charlotte Pedersen
- Dec 7, 2024
- 1 min read
Recipe
Cupcake
^ Same recipe I used for my chocolate layer cake. Makes 18 cupcakes, baked at 20 mins.
Filling and drizzle
Frosting
How it turned out
Holy smokes these were delicious. All 3 components balanced each other out beautifully — the cupcakes were moist, the caramel was rich, and the frosting was light.
It was also great to demystify the process of making filled cupcakes — minimal extra effort with a big pay off.
What I learned
Pouring > scooping. For my entire life, I've been ladling cake batter into the cups. This time I put the batter into a container with a spout and poured it in. Why have I not been doing this the whole time?! It's much quicker, less messy, and easier to control how much you fill each cup.
Keep it chill. Manipulating the temperature of the caramel was helpful. When I needed to pipe it into the cupcakes, I warmed it up a bit. But once piped, I didn't want it seeping into the crumb, so I popped the filled cupcakes in the fridge while I made the frosting.
Make ahead where you can. The cupcakes and caramel sauce can be made ahead, so I did that the day before. Unfortunately the marscapone frosting doesn't keep as well, so I made that day of and assembled. Having 2 of the 3 components all ready to go made things much easier.
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