Hi and welcome to Little Miss Holly. I made some Chocolate Salted Caramel cupcakes and I thought I would share the recipe with you. These taste amazing! Enjoy 🙂
Makes 12 cupcakes.
125g butter, at room temperature
150g or 2/3 cup brown sugar
100g of 75% dark chocolate, melted and cooled
190g or 1 1/4 cups of plain flour
2 tbsp cocoa powder
2 tsp baking powder
125 ml or 1/2 cups of milk
Salted caramel frosting:
250g unsalted butter at room temperature
1/3 cups (115g) golden syrup
75g (1/3 cup) brown sugar
1 1/2 tsp sea salt flakes, or to taste
250g (1 cup) icing sugar
Preheat oven to 180ºC (160ºC fan-forced). Line a 12-hole muffin tray with muffin paper cases.
Use an electric mixer to beat the butter and sugar, scraping down the sides of the bowl occasionally, until pale and creamy. Add the eggs one at a time, beating well after each addition. Beat in the cooled chocolate.
Sift together the flour, cocoa powder and baking powder. Use a large metal spoon or spatula to fold half the flour through the chocolate mixture. Fold in the milk and then the remaining flour mixture until just combined.
Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 25 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
Meanwhile, to make the salted caramel frosting, use an electric mixer to beat the butter, golden syrup, brown sugar and salt until pale and creamy. Add the icing sugar and beat until smooth and very pale and creamy. Sprinkle each cupcake with a little extra sea salt flakes.
I hope you enjoyed this post, if you have any questions or requests feel free to leave a comment.
“People who love to eat are always the best people”
Posted 17 October 2016