Description
Decadent and rich Chocolate Caramel Cupcakes featuring moist chocolate muffins filled and topped with a luscious homemade caramel frosting. These cupcakes combine the deep flavors of cocoa and coffee with a gooey caramel center, finished with a creamy mascarpone caramel frosting for an indulgent treat perfect for any special occasion or cozy dessert craving.
Ingredients
Caramel Filling and Frosting
- 125 g Granulated sugar
- 75 g Glucose syrup
- 125 g Heavy cream
- 27 g Unsalted butter
- 120 g Caramel sauce (homemade)
- 150 g Mascarpone (41% fat, cold)
- 120 g Heavy cream (36% fat, cold)
- 120 g Caramel sauce (homemade)
Chocolate Muffins
- 90 g Unsalted butter (soft, room temperature)
- 100 g Granulated sugar
- 1 Egg (room temperature)
- 80 g All-purpose flour
- 45 g Cocoa powder
- Pinch of salt
- 1/2 teaspoon Baking powder
- 65 g Whole milk (room temperature)
- 60 g Coffee (room temperature)
- 1/2 teaspoon White vinegar
- 1/2 teaspoon Baking soda
Instructions
- Prepare the caramel filling: In a large saucepan over medium-high heat, melt together 125 g granulated sugar and 75 g glucose syrup until fully liquefied and starting to color.
- Heat the cream: Warm 125 g heavy cream separately until it reaches a simmer.
- Caramelize the sugar mixture: Adjust heat to medium once sugar starts turning golden brown, carefully monitor until caramel reaches 160-180°C (320-356°F) or a deep golden brown color.
- Incorporate cream into caramel: Immediately pour the hot cream into the caramel while whisking vigorously to combine and prevent crystallization.
- Cook caramel further: Continue cooking the mixture over medium heat for 1-2 minutes while stirring constantly.
- Cool the caramel: Remove from heat and transfer the caramel to a large bowl to cool quickly to about 40°C (104°F).
- Add butter to caramel: Stir in 27 g unsalted butter in three additions, mixing vigorously after each addition until fully incorporated.
- Chill caramel: Let the caramel cool to room temperature; set aside to use as filling and frosting.
- Preheat oven: Heat oven to 175°C (347°F) ready for baking cupcakes.
- Make cupcake batter: Using an electric hand mixer, beat 90 g soft butter with 100 g sugar until pale and fluffy, then mix in 1 egg gently without overbeating.
- Combine dry ingredients: Sift together 80 g flour, 45 g cocoa powder, pinch of salt, and 1/2 teaspoon baking powder.
- Mix wet ingredients: Combine 65 g whole milk and 60 g coffee, both room temperature, as wet ingredients.
- Incorporate ingredients in stages: Alternately fold the wet and dry ingredients into the batter in the order wet, dry, wet, dry, finishing with dry, folding gently each time with a rubber spatula.
- Add leavening reaction: Mix 1/2 teaspoon white vinegar and 1/2 teaspoon baking soda in a small bowl, then immediately fold the bubbly mixture into the batter to keep cupcakes soft.
- Fill cupcake pan: Spoon or pipe batter into cupcake liners filling about 3/4 full, making 6 large cupcakes.
- Bake cupcakes: Bake for 25 minutes or until a skewer inserted comes out clean.
- Cool cupcakes: Remove from oven and transfer cupcakes to a cooling rack to cool completely before filling.
- Prepare frosting: Whip 150 g cold mascarpone with 120 g cold heavy cream using electric mixer for 1-2 minutes until creamy with a sour cream-like texture.
- Add caramel to frosting: Mix in 120 g room temperature caramel sauce and whip for another 1-2 minutes until fluffy and pipeable, taking care not to overwhip.
- Assemble cupcakes: Create a small hole in each cooled cupcake and fill with homemade caramel sauce.
- Pipe frosting: Top the filled cupcakes with the caramel mascarpone frosting using a piping bag.
- Decorate: Drizzle additional caramel sauce on top as decoration.
- Store: Keep cupcakes refrigerated until ready to serve for optimal freshness.
Notes
- The vinegar and baking soda reaction keeps cupcakes tender and moist without imparting vinegar flavor.
- Be careful not to overmix the batter to maintain lightness.
- Use room temperature ingredients for best mixing results.
- Allow caramel to cool slightly before adding butter to prevent curdling.
- Frosting should have a pipeable consistency; avoid overwhipping mascarpone and cream.
- Store cupcakes refrigerated to keep caramel fresh and frosting stable.
