Salted Caramel Filled Chocolate Cupcakes with Caramel Whipped Cream Frosting

CUPCAKES

• 1 cup + 1 tbsp (138 g) all purpose flour
• 1/4 cup (30g) Cocoa powder
• 1 tsp (4g) baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 eggs (medium sized)(weight without shell=105 g), at room temperature
• 1/2 cup + 1 tbsp (112g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/3 cup (67 g) vegetable oil
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup hot water
• 1/2 tsp instant coffee

SALTED CARAMEL SAUCE

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup double cream
• 4 tbsp butter, at room temperature
• 1/2 tsp vanilla extract
• 1/4 tsp Himalayan salt (pink salt) or table salt

SALTED CARAMEL WHIPPED CREAM FROSTING

• 2 cups (500 ml) whipping cream (chilled)
• 1/2 cup salted caramel sauce, at room temperature
• 2 tsp corn starch/corn flour
• 2-4 tbsp whipping cream or double cream
• 1/2 tsp vanilla extract

CUPCAKES

1. Add cupcakes liners to a 12 cup muffin tin.
2. Sift the all purpose flour, salt, cocoa powder, baking powder and baking soda into a large bowl then whisk together. Set aside.
3. Add 1/2 tsp instant coffee into the hot water and mix well until completely dissolved. Set aside.
4. In a large bowl, add the eggs, beat for a minute on medium. Add sugar+ vanilla extract then beat them for at least — 2 minutes or until light in colour and fluffy. Add vegetable oil and beat again to mix it well. Make sure to scrape the bowl down.
5. Add in dry ingredients and butter milk, alternate these 2 ingredients, start with dry ingredients and end on dry ingredients, beat on low after each addition until just combined (avoid over mixing). Scrape the bowl down.
6. Add in the hot water + coffee mixture very slowly little by little and gently mix after each addition until combined. Avoid to add the hot water at once otherwise you will end up with scrambled eggs.
7. The batter will be very thin, but don’t worry because it will bake into amazingly moist cupcakes. Pour this batter into a measuring jug and distribute batter evenly into the cupcakes liners. Remember, fill the cupcakes liners 2/3 rd the way full. You can also use ice cream scoop to fill the cupcake liner. Tap the muffin tin on the kitchen counter to remove the bubbles.
8. Bake in the preheated Fan oven at 155C / 311F for 20-22 minutes or until a toothpick inserted in the centre comes out clean.
9. Let the cupcakes cool inside the muffin tin for 10-15 minutes then transfer them on a wire rack to cool completely.

SALTED CARAMEL SAUCE

1. Put sugar into a deep heavy-bottom saucepan. Pour water over it, then let it sit at least for 1-2 minutes before cooking as it helps the sugar to dissolve.
2. Cook over low heat until sugar is dissolved (don’t stir)
3. Use a wet pastry brush to gently wipe any sugar crystals off the side of the pan to prevent crystallisation.
4. Once the all sugar is dissolved, put a lid on your saucepan and cover the pot with a lid for 3-5 minutes or until the sugar starts to change its colour. This helps to dissolve the sugar crystals on the side of the pan (This step prevents your caramel from crystallisation).
5. When sugar starts  bubbling, Increase the heat to medium and continue to cook. A glass lid is excellent because you can see the development of your caramel, just take a peek after every minute and keep peeking shortly thereafter (don’t stir, instead gently swirl the pan occasionally)
6. When sugar starts to change its colour(amber), you can take the lid off completely.
7. Let syrup boil at medium heat until it turns into a deep amber colour with few wisps of smoke, (don’t stir, gently swirl your pan occasionally) then Immediately remove the pan from heat.
8. Carefully add warm double cream and whisk carefully as the mixture will bubble up and can splutter, add butter, vanilla extract and salt. Stir until smooth.
9. Put it back on low heat for 30 sec. Keep stirring until caramel is smooth (approx.time for entire process is 10minutes)
10. You can pass the caramel through a strainer to remove any lumps of sugar.  

SALTED CARAMEL WHIPPED CREAM FROSTING

1. Chill the mixing bowl.Pour chilled whipping cream into the chilled bowl, add corn starch/ corn flour and whip until slightly firm peaks form(or just starts to thicken)
2. Add vanilla extract and salted caramel sauce (should be at room temperature), continue to whip until stiff peaks form.
3. Now add 2-4 tbsp whipping cream and fold gently with a spatula.This step helps to make frosting more silky and smooth.
4. You can easily double or triple the ingredients for a large batch but this measurement is enough for 12 cupcakes.You can make it a day in advance.

ASSEMBLING THE CUPCAKES

1. Cut out the middle part of cooled cupcakes by using any medium sized piping nozzle or a small knife.
2. Fill the middle part of the cupcakes with salted caramel sauce (at room temperature).
3. Fill the piping bag fitted with any nozzle of your choice. I used here 1 M piping nozzle.
4. Make swirls of frosting onto the cupcakes.
5. Drizzle some caramel sauce on top of these cupcakes with spoon and you are done.
6. Enjoy straight away or keep them in the fridge for 15-30 minutes to enjoy cold cupcakes.

 NOTES

1. Above oven temperature is for Fan oven, not for conventional oven.
2. Set your oven temperature accordingly. When you use conventional oven you need to increase the temperature as compared to Fan oven.
3. These cupcakes remain moist and fresh up to 3-4 days in the fridge if you keep them in an airtight container.
4. You can also freeze them without frosting for up to 1-2 months. Separately wrap in cling wrap then keep them in a zip lock bag and freeze. Take out to thaw for 1 hour to bring them to room temperature before decorating them.