Project #2 - Best Chocolate Salted Caramel Cupcakes October 16 2015

Project # 2 is delicious, and well worth the effort. The secret to these cup cakes is that there is a little hidden centre of salted caramel sauce, and the icing uses cream cheese, and a whole block of milk chocolate as a decadent touch. 



Chocolate cupcakes:

100g good dark quality chocolate

130 grams butter

1 teaspoon vanilla extract

2 eggs

1 cup white flour

1 tablespoon good quality cocoa

2 teaspoons baking powder

50 ml cream


Salted Caramel Centre

1 cup caster sugar

100 grams butter

150ml heavy cream

1/2 teaspoon sea salt 


Chocolate Cream Cheese Frosting

250 grams good quality milk chocolate

75ml cream 

250 grams cream cheese

1 teaspoon vanilla extract

1/2 cup icing sugar





Line 12 muffin/cupcake tin with papers, and pre heat your oven to 180 degrees. 

Cream butter, caster sugar, vanilla and chocolate until melted. Beat in the eggs with a wooden spoon. 

Sieve in the flour, baking powder, cocoa powder, into the creamed mixture. Mix in the cream until all ingredients combined. 

Pour/Spoon cupcake mixture into the cupcake papers and place in the oven for 20 minutes. The cupcakes should be moist, and slightly springy to the touch. 

Allow to cool.


Salted Caramel Sauce

Pour the sugar into a saucepan on a medium heat, allow sugar to melt (liquidise), and become a golden colour.

 Pour in the cream, and butter, and set the stove element to a low setting - to combine all ingredients. Add in the salt, and set aside to cool slightly. Once slightly cool, take a spoon and dig a hold out of the middle of the cupcake and spoon in a little of the salted caramel filling to fill up the centre of the cupcake. 


Chocolate Cream Cheese Frosting

Beat the cream cheese in a bowl, and sieve in the icing sugar, add in the vanilla extract.

Whip the cream until it is aerated, and add into the cream cheese mixture. Melt the chocolate in a bain marie, or microwave gently keeping an eye not to burn/overcook the chocolate.

Allow for the chocolate to cool before gently mixing in with the cream mixture. 


To decorate, spoon the frosting over the cupcakes, or pipe the frosting through a piping bag. Decorate with silver cachous or leave plain.