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Flan Cupcakes

Flan Cupcakes

Chocolate Cupcakes, frosted with Salted Caramel Buttercream, topped with a mini flan.
Course Dessert
Cuisine American
Keyword chocolate, cupcake, flan, saltedcaramel
Prep Time 2 hours
Cook Time 20 minutes
Servings 12 cupcakes
Calories 550 kcal

Ingredients

Chocolate Cupcakes

  • 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

Instructions

Chocolate Cupcakes

  1. Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
  2. Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
  3. 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.
  4. Distribute batter evenly in cupcake pans.
  5. Bake for 15-20 minutes.
  6. Remove and let it cool.

Salted Caramel Buttercream

  1. Melt butter, brown sugar, and 2 tablespoons of heavy cream in a small saucepan.
  2. Once mixtures comes to a boil, turn the heat down and stir, while cooking, for about 2 minutes, until sugar is dissolved.
  3. Remove from the heat. Let mixture cool down for about 20-30 minutes. Transfer it to a mixer bowl.
  4. Add powdered sugar, and 2 more tablespoons of heavy cream to the caramel. Mix on low, and then cream mixture on medium high speed.
  5. Add the remaining heavy cream if the mixture is too stiff.

To assemble

  1. Pipe frosting on top of cupcakes. With a spatula, carefully remove mini flan from the pan, and place it on top of the cupcake.