Chocolate Cupcakes with Salted Caramel Cream

Step-by-step method

At a glance

These tender, fluffy chocolate cupcakes get their light texture from a clever mix of buttermilk and vinegar that reacts with baking soda, plus a sneaky pinch of coffee that brings out the cocoa's deep flavour. The key to success is keeping everything cold when you whip up the salted caramel cream topping so it holds its shape beautifully, then you're ready to pipe and enjoy these perfectly balanced sweet treats.

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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.

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240 milliliter
Cultured Buttermilk

1 piece
Chicken Eggs
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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.

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190 gram
All-purpose wheat flour

25 gram
Cocoa

150 gram
Granulated Sugar

50 gram
Light Cane Sugar

1 teaspoon
Baking soda

3 gram
Baking Powder

2 gram
Salt
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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.

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80 milliliter
Sunflower Oil

1 teaspoon
White wine vinegar

2 teaspoon
Vanilla Extract

1 teaspoon
Instant Coffee

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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.
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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.
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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.

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250 gram
Mascarpone

150 gram
Whipping Cream 33%

80 gram
Salted Caramel
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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!

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2 tablespoon
Cake Decorations

How it went

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Chocolate Cupcakes with Salted Caramel Cream

Name: Fluffy Chocolate Cupcakes with Salted Caramel
Prep time: 30 min
Cook time: 22 min
Total time: 62 min
Yield: 14
Cuisine: American
Ingredients: 150 gram Whipping Cream 33%; 2 tablespoon Cake Decorations; 150 gram Granulated Sugar; 3 gram Baking Powder; 1 teaspoon Instant Coffee; 25 gram Cocoa; 80 milliliter Sunflower Oil; 1 teaspoon White wine vinegar; 190 gram All-purpose wheat flour; 250 gram Mascarpone; 50 gram Light Cane Sugar; 1 teaspoon Baking soda; 80 gram Salted Caramel; 240 milliliter Cultured Buttermilk; 2 teaspoon Vanilla Extract; 1 piece Chicken Eggs; 2 gram Salt

everydaybyyumsto

Prep 30 min Cook 22 min

17 Ingredients

7 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Stand mixer

Cooling rack

Paper baking case

PME Dinosaur Cupcake Party Set

PME Easter Cupcake Case Set: Bunnies

Piping bag

One Way Piping Bags 30x17 cm, 100 Pack 17 × 17 cm · 100 pcs per pack

One Way Piping Bags 36x20 cm, 100-Pack 20 × 20 cm · 100 pcs per pack

Piping nozzle #1M

JEM JEM Decorating Tip – Open Star #13 (Small) #13

JEM JEM Decorating Tip – Petal / Ruffle #104 #104

What's in it?

310 kcal

Calories

32 g

Carbohydrates

20 g

Fats

5 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Ever bit into a chocolate muffin only to find it dry and bland? Those days are over. Here's a recipe for the most tender cupcakes you can imagine. The secret to their perfect texture lies in the combination of buttermilk and a splash of vinegar, which reacts with the baking soda in the batter. That's what makes them rise beautifully and stay incredibly light and fluffy. I also stir a pinch of coffee into the mix – don't worry, the cupcakes won't taste like coffee, it simply deepens and brings out the natural flavour of good-quality cocoa. The whole thing is finished off with a light salted caramel cream that balances out the sweetness of the cake. Can you already smell it? Let's get baking together!

Vegetarian Desserts For a sweet tooth

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Step-by-step method

At a glance

Prep your ingredients and oven

For this step

Mix the dry ingredients

For this step

Make the wet mixture

For this step

Bring the batter together

Fill and bake

Make the caramel cream

For this step

Decorate and finish

For this step

How it went

Nobody has tried this recipe yet

Chocolate Cupcakes with Salted Caramel Cream

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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