Twofold Chocolate Caramel Heath Cupcakes are a liberal method to treat yourself! This preposterous treat was adjusted from Ultimate Chocolate Cupcakes and Whipped Chocolate Buttercream.
You can see there is no deficiency of icing on these cupcakes. You can unquestionably utilize less icing and still accomplish a similar astounding flavor!
I filled a baked good pack with a 9FT tip and a portion of this heavenly chocolate icing. Beginning at the focal point of the cupcake, I applied pressing factor at that point went around all around, easing back going up and heaping icing on top of itself.
At the point when you are finished showering caramel sauce (I utilized a locally acquired sauce) you can sprinkle with heath chips. Heath chips can be found in the preparing passageway directly close to the chocolate pieces and they are rich toffee pieces of delectability!
INGREDIENTS
CHOCOLATE CUPCAKES
- 1/2 cup (1 stick or 113g) unsalted butter
- 2 oz semi-sweet baking chocolate
- 2 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 2 tsp. McCormick vanilla extract
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup (42g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
CHOCOLATE FROSTING
- 1 1/2 cups (3 sticks or 340g) butter, at room temperature
- 4 cups (512g) confectioners sugar
- 3/4 cup (94g) cocoa powder
- 4 tbsp. (60ml) heavy whipping cream
- 2 tsp. (10ml) McCormick vanilla extract
- pinch table salt
INSTRUCTIONS
CHOCOLATE CUPCAKES
- Preheat the oven to 350°F. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
- Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside to cool.
- In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
- In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
- Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
- Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
- As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
- The batter will be very thick.
- Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
CHOCOLATE FROSTING
- In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
- Be sure to stop at least once and scrape the bowl.
- With the mixer off, add in cocoa powder, vanilla and salt.
- Turn mixer on low and blend for about 30 seconds.
- One tablespoon at a time add in heavy cream.
- Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
- Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
ASSEMBLE THE CUPCAKES
- After frosting cupcakes drizzle with caramel sauce and then sprinkle heath chips over top. Serve immediately. Cupcakes should be served the same day they are made.
