It’s a curious fact that I, who love chocolates, can’t stand to have plain milk chocolate. Give me milk chocolate on a waffer, biscuit, with fruits in it and I’ll have it. But my favorite accompaniment to milk chocolate, is caramel. I love how caramel is sweet and creamy and nutty at the same time. Naturally, then I had to make a chocolate cupcake with caramel buttercream.
I didn’t grow up eating buttercream. It really is icing I’ve discovered only after moving to the US. That might explain why I’m not it’s biggest fan. Next time I’ll try this icing with whipped cream and see if my palate likes that better. But as far as buttercream goes, this recipe from 52 Kitchen Adventures is pretty awesome.
I switched the chocolate cupcake recipe around a bit and loved the new flavor brown sugar gave it. I also had some chocolate shavings left over that I added to the recipe that added some richness to the cake.
IngredientsEggless Chocolate Cupcakes
Makes 9 3/4 cup all purpose flour
2 tbsp unsweetened cocoa
2 tbsp sweetened cocoa
1/2 cup + 2 tbsp light brown sugar
1/2 tsp baking soda
1 tbsp chocolate shavings (optional)
1/2 cup milk
1 tbsp apple cider vinegar
1 tsp vanilla
1/8 cup oil
1/8 cup + 2tbsp water
Caramel Filling1/2 cup sugar
3 tbsp salted butter, cubed
1/4 cup + 1 tbsp heavy whipping cream
pinch of salt Caramel Buttercream
1/4 cup sugar
2 tbsp water
1/4 cup heavy whipping cream
1 tsp vanilla
1 stick (8 tbsp) salted butter
1 stick (8 tbsp) unsalted butter
1.5 cups powdered sugar, sifted
pinch of salt
Make the chocolate cupcakes
- Preheat your oven to 350 degrees F. Line a cupcake pan with 9 cupcake liners.
- Add the apple cider vinegar to the milk and let it curdle for a few minutes.
- Add the oil, water, light brown sugar to the liquid mix and beat.
- Sift the baking soda, flour, cocoas together. Mix in the chocolate shavings.
- Lightly whisk the dry ingredients and the liquid mix together.
- Pour into the liners 2/3rds of the way and bake for 25 minutes or until a knife through the cake comes out clean
- Take the cupcakes out of the oven and cool.
Make the Caramel Filling
- Evenly spread the sugar at the base of a heavy bottomed stainless steel pan. Keep it at medium heat.
- Stir until the sugar caramelizes and turns a deep amber color.
- Take the pan off the stove and add in the butter and whipping cream. It whill bubble and splutter. Be careful!
- Whisk until the caramel mix is nice and smooth. If you’re seeing sticky clumps for the most part, just return the pan to the stove and keep stirring until the caramel mix is smooth. Be careful not to burn it!
Whisk some Caramel Buttercream
- When caramel is made by first dissolving sugar in water, the most important thing to be mindful of is to not stir the mix.
- In a stainless steel pan, first evenly spread the sugar and pour the water over it. Mix and ensure that the sugar is evenly laid in the pan.
- Heat the mix on medium. DO NOT STIR. Let the mix to turn to a deep amber color.
- Take it off the stove and mix in the whipping cream, vanilla and salt. Let the mix cool.
- Beat the softened butter. Gradually add in the sifted powdered sugar and beat on high speed until the buttercream is light and fluffy.
- Fold in the caramel and mix in the buttercream. If it’s too liquidy, just pop it in the fridge for 10 minutes or so.
Assemble the cupcakes
- Cut a circle in the middle of the cupcakes and fill in with a spoonful of the caramel filling. Close the cupcake back up with the piece you’d scooped out.
- You’ll have some caramel left over when you’re done. In a piping bag, add a couple of spoons to one side of the bag. Add the buttercream on the other side and then, pipe the buttercream on the cupcake.
- Sprinkle some salt on the cream for some flair.