Salted Caramel Chocolate Cupcakes
What you’ll need:
12 chocolate cupcakes made from your favourite recipe or a pre-made mix
Dark chocolate chips or squares for melting
Caramel Butter cream (see below)
Sea salt or fleur de sel for sprinkling
Caramel Butter cream
230g butter, room temperature
65g powdered sugar
1 recipe caramel sauce (see recipe below)
190g granulated sugar
6 tbsp butter
120ml heavy cream
Add your butter in a mixer with the whisk attachment and mix for about 2 minutes.
Slow it down and add your powdered sugar and then mix it up for another minute.
Speed the mixer back up and slowly add the caramel sauce (make sure it’s either room temperature or cold) then continue to mix until it’s all incorporated.
Measure out your butter and heavy cream and have them ready to go next to the hob.
Pour your sugar in a saucepan over medium heat and watch it.
When you see the sugar begin to liquefy (usually this happens in the centre first), get your whisk and start stirring.
Keep whisking until its all liquid with no chunks and becomes transparent. You are looking for a medium amber colour. This happens fairly quickly after the sugar becomes clear so make sure to keep a sharp eye on it.
Once it’s to the colour of your liking, add your butter and whisk fast. You’ll notice the caramel will bubble and then transform into a smooth, creamy looking caramel!
Count to five and then slowly add your heavy cream, whisking again the entire time. It should now look like a slightly runnier than usual sauce.
Pour it in a container and you’re finished!
Time To Assemble:
Melt your chocolate in the microwave (15 second intervals with a stir in-between).
Dip the top of your cupcake into the chocolate. Repeat this with the rest of your cupcakes.
While the chocolate is still in it’s melted form, sprinkle the toffee bits on top.
Once the chocolate is solid again (I suggest popping them in the fridge for a few minutes) add a swirl of your caramel butter cream on top!
Sprinkle the sea salt on top and you’ve created a delectable cupcake!