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Cooking
Chocolate Cupcakes with Salted Caramel Cream
· 14 servings
Prep your ingredients and oven
Before you start, take the buttermilk and egg out of the fridge so they can come to room temperature. This is essential for the batter to emulsify properly. Preheat your oven to 175 °C.
Mix 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.
Make the wet mixture
Fit your stand mixer with the whisk attachment. Beat together the buttermilk, 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 intensify the chocolate flavour.
Bring the batter together
Swap the whisk attachment for the paddle attachment. Gradually add the dry mixture to 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.
Fill and bake
Divide the batter among your 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.
Make the caramel cream
In a bowl, combine chilled mascarpone, cold cream and salted caramel. Everything needs to be really cold so the cream doesn't split. Whip on medium speed until the cream is nice and firm and holds stiff peaks.
Decorate and finish
Pipe the caramel cream onto the cooled cupcakes using a piping bag fitted with a 1M decorating tip. Finish with your favourite sprinkles, if you like. Enjoy!