These cupcakes are incredibly yummy. Chocolate cupcakes +Caramel= super tempting. Though they takes a little effort to make but trust me they are worth every minute.
Ingredients:
For the cupcakes:
• 1 & 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 & 1/2 cups granulated sugar
• 1 & 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup warm water
For the filling:
• 50 grams castor sugar
• 25 grams salted butter
• 3/4 cup fresh cream
• 30 grams liquid glucose
• few drops Vanilla essence
• 1 tsp salt
For the frosting:
• 1/2 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 2 & 1/4 cups unsalted butter, room temperature
• 3/4 cup confectioners sugar, sifted
• 1/4 teaspoon salt
• 1 & 1/2 pounds dark chocolate, melted & cooled
To make the cupcakes:
Preheat oven to 350°. Line cupcakes tray with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and water. Using an electric beater on low speed, mix until smooth.
Fill cupcakes tray about 2/3 full. Bake about 15 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks about 10 minutes. Remove cupcakes to wire racks to let cool completely. Cupcakes can be stored overnight at room temp.
For the filling:
Heat a non-stick pan. On a very flame add butter and castor sugar and allow them to melt gradually till they get caramelized. Then add cream and maintain low flame . Now add liquid glucose (careful it's very sticky) . As they all get caramelized then add vanilla essence and salt. Stir and turn the heat off and use immediately. If caramel begins to harden, reheat gently until pourable.
Use a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake. Spoon 1-2 teaspoons of warm filling into each cupcake.
To make the frosting:
Combine cocoa and boiling water. Stir until cocoa has dissolved. Using an electric beater on medium-high speed, beat butter, confectioners sugar and salt until pale and fluffy. Reduce speed to low and add melted and cooled chocolate. Beat until combined. Then beat in cocoa mixture.
Frosting can be refrigerated up to 5 days or frozen up to 1 month. Bring to room temperature and beat on low speed until smooth before using.
Fit a pastry bag with a medium open-star tip. Fill pastry bag with frosting. Pipe onto cupcakes making a swirl on top. Cupcakes are best eaten the day they are filled and frosted.
Store at room temperature in an air-tight container until ready to serve or chill in refrigerator. Enjoy.
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