Salted Caramel Mocha Cupcakes Food

MOCHA CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°F.
• In a medium bowl, lightly beat the eggs. Add in the milk, sour cream, oil and vanilla and whisk to combine. Add in cocoa powder, cake mix, espresso powder and using an electric mixer on medium, mix the ingredients together. You can opt to beat by hand for about 2 minutes.
• Pour batter into lined cupcake pan filling each cup about half way. Bake for 14-17 minutes or until a toothpick just comes out clean. Allow to cool completely.
• While cupcakes cool, using an electric mixer (handheld or standing), beat softened butter on medium until light and fluffy. (2-4 minutes. Slowly add in the powdered sugar, one cup at a time until all is used. Add in caramel, vanilla and sea salt. Beat until combined. Frost your cupcakes using a knife or your favorite icing piping. ***If you prefer cupcakes with lots of icing that is piped high, you will more than likely want to double the frosting recipe.***

MOCHA CUPCAKES WITH SALTED CARAMEL FROSTING

Steps:

• Preheat oven to 350°
• Place 18 cupcake liners in muffin tins.
• In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt together.
• In a separate bowl, beat together room temperature eggs, granulated sugar, brown sugar, vegetable oil, and vanilla.
• Pour the wet ingredients into the dry ingredients.
• Combine hot water and the 2 tsp of instant coffee until dissolved. Add to bowl.
• Add in the buttermilk and stir together the ingredients until just combined. Don't over mix.
• Fill the cupcake liners about 3/4 of the way full and bake in the oven for 14-16 minutes. Check the center with a toothpick to see if they're done. (The center will come out clean)
• Allow the cupcakes to cool completely before frosting.
• Beat together the softened butter until creamy.
• Add in the vanilla extract.
• Beat in the salted caramel sauce.
• Beat in the powdered sugar slowly.
• Add in the 1/4 cup half & half a little at a time until desired creaminess is achieved. Add more if you want it more creamy.
• Pipe onto cool cupcakes.
• Drizzle with additional salted caramel sauce.

SALTED CARAMEL CUPCAKE

Steps:

• Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
• Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
• In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
• Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
• Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.

SALTED CARAMEL MOCHA CUPCAKES

Steps:

• Stir in coffee and milk.
• Heat it in the microwave for a minute or a stove-top until simmer.
• Let it cool to lukewarm or room temperature before use.
• Preheat oven to 350-degree F or 180 degrees C.
• Line the cupcake tray with cupcake liners.
• Sieve and mix all dry ingredients (All purpose flour, cocoa powder, baking soda, baking powder, and salt) except sugar in a bowl.
• Mix coffee milk and vinegar in a medium-size bowl and let it stand for a minute.
• Add granulated sugar and brown sugar to it and whisk for 1 minute until the sugar is almost melted.
• Now add in oil. Whip the liquid ingredients until oil is completely emulsified.
• Add dry ingredients to the prepared liquid one adding and whisking in batches.
• Whisk only until lump-free batter.
• Mine is always ready within 30 seconds.
• Bake in preheated oven for about 18-20 minutes or till a toothpick inserted in the center of the cupcake will come out with a few dry crumbs. Don't over-bake.
• Remove it from the oven and after 5 minutes remove cupcakes on a wire rack and let them cool completely before frosting.
• Frost cupcakes after it has cooled down completely.
• I have used Wilton 1M open star nozzle.
• Pipe swirls as desired.
• Drizzle it with the caramel sauce and top it with a pinch of sea salt and coffee powder
• Refrigerate it covered in a cupcake box until served.

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.