Rich Chocolate Caramel Cupcake Recipe

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Rich Chocolate Caramel Cupcake
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Ingredients
28
Count
Nutrition
348
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.
  2. In a mixing bowl, combine the flour, baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar.
  3. Caramel Cream Center:
  4. Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes.
  5. Cook's Note: The yield for the Caramel Cream Center is more than needed. The extra can be used as frosting or frozen for up to 3 months. Thaw at room temperature and stir, before using.
  6. Agave Caramel Sauce:
  7. In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken.
  8. Ganache:
  9. In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the ganache and garnish with the prepared rock sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 347.71 Kcal (1456 kJ)
Calories from fat 216.19 Kcal
% Daily Value*
Total Fat 24.02g 37%
Cholesterol 88.36mg 29%
Sodium 304.74mg 13%
Potassium 92.9mg 2%
Total Carbs 29.34g 10%
Sugars 11.78g 47%
Dietary Fiber 1.05g 4%
Protein 4.97g 10%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 7%
Iron 0.5mg 3%
Calcium 34.6mg 3%
Amount Per 100 g
Calories 299.38 Kcal (1253 kJ)
Calories from fat 186.14 Kcal
% Daily Value*
Total Fat 20.68g 37%
Cholesterol 76.08mg 29%
Sodium 262.38mg 13%
Potassium 79.99mg 2%
Total Carbs 25.26g 10%
Sugars 10.14g 47%
Dietary Fiber 0.91g 4%
Protein 4.28g 10%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 7%
Iron 0.5mg 3%
Calcium 29.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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