Happy Holidays! It’s official, let the baking frenzy begin. I hope you enjoy your time in the kitchen this time of year as much as I do. I have such fun making lists and baking plans for the celebrations. Of course my list is always much bigger than what I could ever accomplish, but never the less this is a fun holiday ritual and making my baking list is part of the fun.
A new addition to my repertoire this year is Salted Caramel Chocolate Cupcakes. There is a bakery close to our home that makes the most delicious Salted Caramel cupcake. We enjoyed their cupcakes over the long weekend and after stopping by a time or two too many and paying big bucks for one cupcake, I decided it was time to roll up my sleeves and try to recreate this deliciousness myself.
My family thinks that I came pretty dang close and in the process I learned that these are a piece of cake to assemble (no pun intended!) These are great made as minis and served with champagne and I can’t think of one office break room that wouldn’t enjoy these, too. Looking for a new baked treat for the next door neighbor? If you give them a try, please leave a comment and let me know!
Salted Caramel Chocolate Cupcakes
16 baked cupcakes*
Caramel Buttercream, see below
Chocolate Ganache, see below
Sea salt, for garnish
¼ cup granulated sugar
2 tablespoons water
¼ cup heavy whipping cream
1 teaspoon vanilla
¾ cup butter, at room temperature
3 cups confectioner’s sugar
In a small heavy sauce pan, over medium-high heat, stir together sugar and water. Stop stirring when mixture starts to simmer and do not stir again. Allow to cook, without stirring for about 5 to 6 minutes or until mixture turns a dark amber color. Remove from heat and allow to cool for a few minutes. Gradually stir in whipping cream and vanilla. I use a wooden spoon for this. Stir until mixture is smooth. This may take several minutes. Allow to cool completely. Pipe onto cupcakes leaving about ¼-inch or more on the sides of the cupcake. Freeze cupcakes for about an hour.
1 cup mini semisweet chocolate chips
½ cup heavy whipping cream
1 tablespoon butter
Heat whipping cream and butter in a microwave safe, 2 cup measure for about 45 to 60 seconds on high. Pour chocolate chips in and allow to sit for about 30 seconds. Stir until smooth. Allow ganache to cool for about 5 minutes.
Dip each frosted cupcake into ganache. Allow to stand for about 30 minutes. Sprinkle each cupcake with sea salt.
*Use your favorite chocolate cupcake recipe. This is one time where a box mix such as Devil’s Food will help save time if you don’t want to make the cupcakes from scratch.
This is also a great holiday treat made into mini cupcakes.