Chocolate Cupcakes with Salted Caramel Cream
·Prepping the ingredients and oven
Before you start, take the buttermilk and eggs out of the fridge so they can come to room temperature. This is key for a proper emulsion in the batter. Preheat the oven to 175 °C.
Mixing the dry ingredients
In a large bowl, combine the plain flour, white and cane sugar, sifted cocoa, baking soda, baking powder and salt. Whisk everything together thoroughly so the leavening agents are evenly distributed through the flour.
Making the wet mixture
Using the whisk attachment of a stand mixer, beat the buttermilk together with the egg, oil, white vinegar and vanilla extract. Finally, pour in a teaspoon of instant coffee dissolved in a little water. The coffee works as a secret weapon to bring out the chocolate flavour.
Bringing the batter together
Swap the whisk attachment for the paddle attachment. Gradually add the dry mix into the wet mixture. Mix only until the two combine into a smooth batter. Be careful not to overmix, or the cupcakes will turn out dense.
Filling and baking
Divide the batter among the prepared cupcake liners, filling them about 2/3 to 3/4 full (a touch less than shown in the video), as they'll rise a lot in the oven. Bake for 18-22 minutes. After 2-3 minutes, transfer them to a wire rack and let them cool completely.
Making the caramel cream
Put the chilled mascarpone, cold cream and salted caramel into a bowl. Everything needs to be really cold so the cream doesn't split. Whip on medium speed until the cream is thick and holds firm peaks.
Decorating and the finishing touch
Pipe the caramel cream onto the cooled cupcakes using a piping bag fitted with a decorative tip (1M). Finish with your favourite sprinkles, if you like. Enjoy!