Chocolate Salted Caramel Cupcakes Recipe

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Chocolate Salted Caramel Cupcakes
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Ingredients
17
Count
Nutrition
570
Calories
Total time
125
Minutes
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Ingredients:

Directions:

  1. Ganache:
  2. For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
  3. Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.
  4. Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
  5. Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.
  6. For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix.
  7. To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please.
  8. Salted Caramel Buttercream:
  9. Slowly heat the cream in a small pot over low heat.
  10. While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.
  11. Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.
  12. Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.
  13. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 570.09 Kcal (2387 kJ)
Calories from fat 335.09 Kcal
% Daily Value*
Total Fat 37.23g 57%
Cholesterol 126.72mg 42%
Sodium 277.66mg 12%
Potassium 204.05mg 4%
Total Carbs 57.51g 19%
Sugars 42.84g 171%
Dietary Fiber 0.91g 4%
Protein 4.31g 9%
Vitamin C 0.2mg 0%
Vitamin A 0.3mg 11%
Iron 0.9mg 5%
Calcium 84.6mg 8%
Amount Per 100 g
Calories 422.67 Kcal (1770 kJ)
Calories from fat 248.44 Kcal
% Daily Value*
Total Fat 27.6g 57%
Cholesterol 93.95mg 42%
Sodium 205.86mg 12%
Potassium 151.28mg 4%
Total Carbs 42.64g 19%
Sugars 31.76g 171%
Dietary Fiber 0.68g 4%
Protein 3.2g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 11%
Iron 0.6mg 5%
Calcium 62.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

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