Chocolate Cupcakes, frosted with Salted Caramel Buttercream, topped with a mini flan.
Course Dessert
Cuisine American
Keyword chocolate, cupcake, flan, saltedcaramel
Prep Time 2 hourshours
Cook Time 20 minutesminutes
Servings 12cupcakes
Calories 550kcal
Ingredients
Chocolate Cupcakes
1 1/2cupsall-purpose flour 190 grams6.75 oz
1/4cupunsweetened cocoa powder 31 grams1.125 oz
1cupgranulated sugar 200 grams7 oz.
1teaspoonespresso powder
1teaspoonbaking soda
3/4teaspoonsbaking powder
1/2teaspoonfine sea salt
1cupbrewed coffee
1tablespoonwhite vinegar
2teaspoonsvanilla extract
1/2cupcanola oil 107 grams3.8 oz
Salted Caramel Buttercream (recipe by Sally’s Baking Addiction)
1/2cupunsalted butterroom temperature (113 grams, 4 oz)
1cupbrown sugar200 grams, 7 oz
6tablespoonsheavy creamdivided
1/4teaspoonfine sea salt
2 1/2cupsconfectioner’s sugar318 grams, 11.25 oz
1teaspoonsvanilla extractI don’t think Sally adds this, but I did
Instructions
Chocolate Cupcakes
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.
To assemble
Pipe frosting on top of cupcakes. With a spatula, carefully remove mini flan from the pan, and place it on top of the cupcake.