I had the idea to make these Flan Cupcakes after a friend of mine asked me to make her this Flan Cake.
Since I am always in the mood for baking something I’ve never baked before, I decided to try and come up with something new.
That’s how the Flan Cupcakes were born.
A simple chocolate cupcake. Frosted with a Salted Caramel Buttercream. Topped with a mini flan.
The Salted Caramel Buttercream recipe came from Sally’s Baking Addiction.
It’s a super easy to make buttercream.
Now let’s talk about what matters, the mini flan.
I used a mini muffin pan to make these. Go ahead and fill it up almost all the way to the top, because the flan won’t expand much.
After the mini flans cool down, and sit in the fridge for a while, you can remove each flan and place on top of the frosted cupcakes.
Just be gentle, because the mini flans will be very fragile.
I used a mini spatula to assist me.
There’s going to be quite a bit of caramel that will remain in the muffin pan after you remove the flans. I tipped my mini muffin pan over a measuring cup with a spout, and then drizzled the caramel over the cupcakes.
Flan was one of my favorite desserts growing up. It probably still is.
At my grandma’s bakery they made AMAZING flan! My favorite. Pudim, is what we call it in Brazil.
It would probably be one of my favorite things they had at my grandma’s bakery, also the cheese baguettes, the French bread, the strawberry tarts, gosh I can just keep going. Reminiscing! That’s where my sweet tooth comes from, because I grew up around these amazing baked goods my grandma made for her bakery!
So, these Flan Cupcakes make me reminisce my sweet childhood.
What foods make you reminisce your sweet childhood?
Happy #cupcakemondays! I hope you get to have a delicious cupcake today.
If you want to check out some more cupcake recipes, just click here.
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- 1 1/2 cups all-purpose flour 190 grams 6.75 oz
- 1/4 cup unsweetened cocoa powder 31 grams 1.125 oz
- 1 cup granulated sugar 200 grams 7 oz.
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup brewed coffee
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1/2 cup canola oil 107 grams 3.8 oz
Salted Caramel Buttercream (recipe by Sally’s Baking Addiction)
- 1/2 cup unsalted butter room temperature (113 grams, 4 oz)
- 1 cup brown sugar 200 grams, 7 oz
- 6 tablespoons heavy cream divided
- 1/4 teaspoon fine sea salt
- 2 1/2 cups confectioner’s sugar 318 grams, 11.25 oz
- 1 teaspoons vanilla extract I don’t think Sally adds this, but I did
Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
Distribute batter evenly in cupcake pans.
Bake for 15-20 minutes.
Remove and let it cool.
Salted Caramel Buttercream
Melt butter, brown sugar, and 2 tablespoons of heavy cream in a small saucepan.
Once mixtures comes to a boil, turn the heat down and stir, while cooking, for about 2 minutes, until sugar is dissolved.
Remove from the heat. Let mixture cool down for about 20-30 minutes. Transfer it to a mixer bowl.
Add powdered sugar, and 2 more tablespoons of heavy cream to the caramel. Mix on low, and then cream mixture on medium high speed.
Add the remaining heavy cream if the mixture is too stiff.
Pipe frosting on top of cupcakes. With a spatula, carefully remove mini flan from the pan, and place it on top of the cupcake.
- 1 cup granulated sugar 200 grams 7 oz
- 1/2 cup water room temperature 113 grams, 4 oz
- 2 eggs
- 1/4 cup heavy cream 56 grams 2 oz
- 1/2 condensed milk can 198 grams 7 oz
- 1 teaspoons vanilla extract
- 1/2 tablespoon all-purpose flour
To make the caramel, start by melting sugar in a small pan over medium heat.
Make sure to use a pan with a heavy bottom so your caramel doesn’t start burning in some spots that might get too hot.
Never stop stirring the sugar as it melts. Because you want it to melt evenly.
Once all the sugar has melted, your syrup will probably be slightly browned.
When your syrup is smooth, with no sugar granules or lumps, you are going to take the pan out of the heat.
Now, be careful with this next step. You are going to pour the 1/2 cup of water over the melted sugar. It will probably splash, so you need to be careful and maintain your distance, as well as make sure to do this slowly.
Once you’ve poured the water over the caramel syrup, you will notice that the caramel will have hardened up.
Bring mixture back to the heat, and keep stirring with your spatula until all the sugar has re-melted.
Once the syrup is smooth and with a deep amber color, you can remove from the oven. It’s supposed to be a very thin and light syrup.
You can make it into a thicker syrup by boiling the mixture for a few more minutes. I just find it works better for the flan to have a slightly thinner caramel, since it will keep cooking in the oven later on.
Remove caramel to a heat-safe container. Let it cool down for about 10-15 minutes.
Grease a mini muffin pan with shortening, and then sprinkle granulated sugar all over the pan.
Pour cooled down caramel on the bottom of the mini muffin tins, place muffin pan in the freezer while you make the flan batter.
Pre-heat the oven to 350F.
Slightly beat the eggs.
In a blender, mix beaten eggs, condensed milk, heavy cream, vanilla, and flour.
Blend mix on high for 1-2 minutes, depending on the potency of your blender.
You are looking for a smooth thin and runny batter.
Pour evenly between mini muffin tins. You can pour until almost the top.
Bake for 10-20 minutes. I like to place my muffin tin on top of a baking sheet, and then pour about 1 inch of hot water in the bottom of the baking sheet, to create a water bath for the mini flans.
Remove from the oven and let it cool. Place it in the fridge for 1-2 hours.