Rated 4.83 out of 5 based on 3 votes
- 1/2 cup strong brewed coffee
- 1/2 cup heavy cream
- 1 cup unsalted butter
- 1/2 cup dark cocoa
- 1 tspn vanilla extract
- 2 cups plain flour
- 2 cups sugar
- 1 1/2 tspn baking soda
- 3/4 tspn salt
- 2 x eggs
- 2/3 cups sour cream
- 300 g heavy cream (salted caramel)
- 200 g sugar (salted caramel)
- 100 g glucose syrup (salted caramel)
- 45 g unsalted butter, room temp (salted caramel)
- 4 g sea salt (salted caramel)
- 1 cup unsalted butter (buttercream)
- 125 g cream cheese (buttercream)
- 700 g icing sugar (buttercream)
- 1/2 cup heavy cream (buttercream)
- 1 x vanilla bean (buttercream)
- 1 Tbls vanilla extract (buttercream)
- 1/8 tspn salt (buttercream)
Dark Chocolate Cupcakes
Preheat oven to 350 F degrees. Line cupcake pans with liners.
In a medium sauce pan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth. Add the heavy cream, brewed coffee and vanilla extract. Heat until just barely simmering. Remove from heat and allow to cool as you prep the other ingredients.
In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
In another medium bowl, whisk together the sour cream and eggs.
Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture and whisk until smooth. NOTE: DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
Make a well in the middle of the flour mixture. In three parts, add the chocolate mixture to the flour. Whisk until just combined and smooth after each addition. Scrape the sides of the bowl to ensure everything is incorporated. Finally, whisk batter about 20 strokes.
Fill cupcake liners 3/4 full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Place 250g of the cream, the sugar and the glucose into a large heavy-based saucepan.
Place the saucepan over medium heat and stir constantly with a hand whisk. Cook the mixture until it reaches 118 degrees C. Remove from heat.
Stir in the remaining cream, the butter and salt.
Leave to cool naturally in the pan before pouring into a plastic container and storing in cool dark place
Cream together the butter and cream cheese.
While that is creaming, steep your heavy cream with 1 vanilla bean. To steep: Split the vanilla bean and scrape the seeds and add to the cream. Whisk. Bring the bean/cream to a simmer, remove from heat and cool slightly. Remove the pod.
Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
Add the vanilla extract and beat until incorporated.
Add 1/4-1/2 cup vanilla cream until you get the desired consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
Mix in the pinch of salt.
Core the center of each cupcake using an apple corer.
Spoon in salted caramel into each opening.
Pipe frosting using a Wilton 1M tip onto each cupcake.
Top each cupcake with a chunk of dark chocolate.
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Pure evil and delicious! I love slaty sweet so can’t wait to try this.
Mouth watering. Delicious! peanuts and chocolate mmm….