Milk Chocolate Salted Caramel Cupcakes

A classic combo, chocolate and salted caramel.


Recipe by Mimi Council.


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Milk Chocolate Salted Caramel Cupcakes

Makes 12 to 13


Batter

1/2 cup (113 grams) organic salted butter, softened

85 grams (1/4 cup plus 2 tablespoons) organic cane sugar

85 grams (1/4 cup plus 2 tablespoons) organic packed dark brown sugar

1 teaspoon organic vanilla extract

2 organic large eggs

1/2 cup organic milk

198 grams (1 1/4 cups plus 2 tablespoons) all natural cake flour

57 grams (1/4 cup) organic caramel sauce (see Caramel Sauce recipe here)

3/4 teaspoon baking powder

1/2 teaspoon sea salt


Frosting

3/4 cup (170 grams) organic salted butter, softened

340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted

1/2 teaspoon organic ground vanilla bean

5 ounces (1 cup) finely chopped organic milk chocolate

2 teaspoons organic milk


Topping

7 grams (1/2 teaspoon) organic cane sugar

7 grams (1/2 teaspoon) sea salt

85 grams (1/4 cup plus 2 tablespoons) organic caramel sauce (see Caramel Sauce recipe here)


Method Preheat the oven to 350°F. Line a cupcake pan with liners.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar, dark brown sugar, caramel sauce, and vanilla extract. Add in the eggs and milk and mix on low until combined. Scrape down the side of the bowl and mix again until combined.


In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture and mix on low until combined into a smooth batter, scraping down the sides of the bowl as needed.


Fill cupcake liners to three quarters full.


Bake for 20 minutes, or until a wooden pick inserted in center comes out clean.


Once the cupcakes are cool enough start the frosting. In a double boiler, melt the milk chocolate until smooth.


To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla bean, melted milk chocolate and milk. Mix on low until combined then speed up mixer to high for 1 minute or until light and fluffy. Frost cupcakes with a piping bag using tip #846, or a knife.


To make the topping: Mix the sugar and sea salt together in a bowl, set aside.


Garnish with a drizzle of caramel sauce and sprinkle with sugar and sea salt.


Store in a cake dome for up to 3 days.


Gluten Free - Replace the all natural cake flour with 198 grams (1 1/4 cups) organic gluten free flour blend


High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!