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Chocolate Caramel Cupcakes

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Indulge in these moist chocolate cupcakes filled with rich homemade caramel sauce and topped with a light caramel mascarpone frosting. A perfect balance of sweetness and flavor.

Ingredients

  • For the Chocolate Cupcakes:
  • 90g unsalted butter (softened)
  • 100g granulated sugar
  • 1 large egg (room temperature)
  • 80g all-purpose flour
  • 45g cocoa powder
  • Pinch of salt
  • ½ tsp baking powder
  • 65g whole milk (room temperature)
  • 60g coffee (room temperature)
  • ½ tsp white vinegar
  • ½ tsp baking soda
  • For the Homemade Caramel Filling:
  • 125g granulated sugar
  • 75g glucose syrup
  • 125g heavy cream
  • 27g unsalted butter
  • For the Caramel Frosting:
  • 150g mascarpone cheese (cold)
  • 120g heavy cream (cold)
  • 120g homemade caramel sauce

Instructions

  • 1. Prepare the Cupcake Batter:
  • Preheat oven to 175°C (350°F) and line a muffin tin with 6 large cupcake liners.
  • Whisk together flour, cocoa powder, salt, and baking powder.
  • Cream butter and sugar until light and fluffy.
  • Add egg, beat well.
  • Mix coffee and milk in a separate bowl.
  • Alternate combining dry and wet ingredients, starting and ending with dry.
  • Mix vinegar and baking soda, fold quickly into batter.
  • Fill cupcake liners 2/3 full.
  • Bake 20-25 minutes until a toothpick comes out clean.
  • Cool in tin 10 minutes, then on a wire rack completely.
  • 2. Make the Homemade Caramel Filling:
  • Melt sugar in a saucepan over medium heat to golden amber.
  • Add glucose syrup, stir.
  • Slowly add heavy cream while stirring.
  • Remove from heat, add butter, stir smooth.
  • Cool to room temperature.
  • 3. Prepare the Caramel Frosting:
  • Beat mascarpone cheese until smooth.
  • Whip heavy cream until stiff peaks form.
  • Fold whipped cream into mascarpone gently.
  • Mix in cooled caramel sauce.
  • 4. Assemble the Cupcakes:
  • Core out center of cooled cupcakes.
  • Fill cavity with caramel sauce.
  • Pipe caramel mascarpone frosting on top.
  • Optional: Drizzle extra caramel sauce.

Notes

  • Use room temperature ingredients for best texture.
  • Caramel sauce can be made ahead and refrigerated for up to a week.
  • For salted caramel variation, add a pinch of sea salt to caramel sauce before filling.

Find it online: https://yumfamilyrecipes.com/chocolate-caramel-cupcakes/