Try this Double Chocolate Caramel Heath Cupcakes recipe
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs at room temperature
- 1 1/2 cups (340g) butter at room temperature
- 4 cups (500g) powdered sugar
- 3/4 cup (94g) cocoa powder
- 4 tablespoons (60ml) heavy whipping cream
- pinch table salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (1 stick or 115g) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 2 teaspoons (10ml) 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
- 2 teaspoons (10ml) mccormick vanilla extract
- Carbohydrate 40.5378331442635 g
- Cholesterol 670.291666660039 mg
- Fat 119.728773858542 g
- Fiber 3.34966044653909 g
- Protein 18.6311016015824 g
- Saturated Fat 71.9134573662587 g
- Serving Size 1 1 recipe (352g)
- Sodium 885.75422824136 mg
- Sugar 37.1881726977244 g
- Trans Fat 8.89559676217478 g
- Calories 1261 calories
Step-by-step
- Preheat the oven to 350F degrees. 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.
- 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.
- 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.)
- 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.
Adding the dry ingredients requires strict adherence to a low speed and immediate cessation of mixing as soon as the flour disappears into the batter. Gluten development must be strictly controlled in small-format cakes to prevent a dense, rubbery crumb rather than a tender structure. Fat content and dairy temperatures directly dictate whether the emulsion breaks during assembly, which alters the final mouthfeel of both the crumb and the buttercream.
- Ensure eggs and sour cream sit at 70 degrees Fahrenheit before incorporating them into the wet base to prevent the melted butter and chocolate mixture from seizing into solid lumps.
- Melt the semi-sweet baking chocolate and butter in 30-second increments in the microwave, stirring vigorously between intervals to distribute thermal energy evenly without scorching the cocoa solids.
- Incorporate the flour mixture in quarter-cup increments while the stand mixer runs on its lowest setting, stopping the motor the exact second the visible white streaks vanish.
- Whisk the butter and powdered sugar base on medium-high speed for a full five minutes to incorporate atmospheric air, resulting in a pale, voluminous texture.
- Consume these baked goods within a single day of preparation, as the moisture from the caramel drizzle and hygroscopic sugar will degrade the crumb structure over time.
