26 regular-sized cupcakes / 350 degree oven
7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
1 cup + 4 tablespoons (90 grams) flour, all purpose
2 tablespoons (30 grams) + 2 tablespoons cocoa powder, unsweetened
1,5 baking powder
1/4 teaspoon salt
- Chop the chocolate and transfer into the bowl of a standing mixer.
- Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
- Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
- Measure out the flour, 2 tablespoons cocoa, 3/4 teaspoon baking powder, and 1/8 teaspoon salt into a small bowl.
- Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
- Add one egg at a time, mixing for 10 seconds between each.
- Sift the flour into the bowl and mix to combine.
- Scoop into cupcake cups only 2/3s full. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean.
4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
7. *** This is the dangerous part *** Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
8. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
9. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.
Pour leftover caramel onto a small plate covered in aluminum foil and greased with vegetable oil. Transfer the plate to the freezer for about 30 minutes. Then chop the caramel quickly into squares (its starts to get soft) and top each cupcake with a square.
Salted Caramel Frosting
2 sticks butter
8 ounces or 1 package of Philly cream cheese
5 to 6 cups powdered sugar
1 cup salted caramel
1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of powdered sugar into the butter/cream cheese mixture and beat to combine.
4. Add 1 cup of the salted caramel and beat to combine.
5. Sift 2-3 cups of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire. I used 6 cups. The frosting wasn’t super thick, but it was starting to get pretty sweet.
1. Frost cooled cupcakes with a generous amount of frosting.
2. Sprinkle each cupcake with sea or kosher salt. I ground some rock sea salt onto each.
3. Top with a caramel candy, homemade or otherwise.