Chocolate Cupcakes with a Salted Caramel Filling

Several months ago, when I realized I was going to be on cupcake duty for two very special baby showers this spring, I set out to find a very special cupcake recipe that would live up to these occasions.

It was harder than I thought.

Do you have any idea how difficult it can be to create a chocolate cupcake that stays moist?  I didn't!  If you only knew how many practice batches of cupcakes I have baked and eaten and given to neighbors and sent to work with Josh this spring...!

After multiple disappointments with chocolate cupcake recipes, several batches of scorched and runny caramel, and one instance of over-salting the caramel (leaving it nearly inedible for these dear friends), I finally ended up with a rich, delicious, and fool-proof recipe for Chocolate Cupcakes with a Salted Caramel Filling.

Martha Stewart gave me the idea for these cupcakes, but I ended up using a different cupcake recipe and my own caramel filling.  I did stick with Martha's chocolate frosting, with only a couple of modifications.

All I can say, after making, filling, and frosting more of these cupcakes than I count, is that I really hope someone else has a baby SOON because I want to make MORE CUPCAKES!!!  :)

With the combination of sweet and salty they are a little addictive.

I am in love. :)

Chocolate Cupcakes with a 
Salted Caramel Filling

Makes 20 Delicious Cupcakes

STEP ONE:  Make the frosting.

FROSTING

• ½ cup plus 1 Tbl. cocoa powder
• ½ cup plus 1 Tbl. boiling water
• 4 ½ sticks (2 ¼ cups) unsalted butter, room temperature
• 2 1/2 cups confectioner’s sugar
• ¼ tsp. salt
• 1 bag Bittersweet Ghiradelli chocolate chips, melted then cooled 30 minutes

Combine cocoa and boiling water, stirring until cocoa has dissolved.  Set aside. 

With an electric mixer on med-high, beat butter, confectioner’s sugar and salt till pale and fluffy.  Reduce speed to low.  Add melted and cooled chocolate, beating until combined and scraping sides of bowl as needed.  Beat in cocoa mixture.

If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container.  Before using, bring to room temperature (takes about 6 hours to bring to room temperature) and beat until smooth again.

STEP TWO: Bake the cupcakes.

CUPCAKES

• 2 cups flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate
• 1 package instant chocolate pudding

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl.  Mix at low speed for 30 seconds, and scrape bowl.  Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter.  Bake 18-20 minutes.  It’s okay if they are slightly soft in the middle.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely and then wrap tightly to store overnight.

STEP THREE: Hollow out middles of cupcakes with knife in a cone shape.

STEP FOUR: Make salted caramel filling.

SALTED CARAMEL FILLING

• 4 egg yolks
• 1 cup brown sugar
• ½ cup water
• ½ stick (¼ cup) unsalted butter
• 1 tsp. vanilla

• Pinch of sea salt
• 1/2 to 1 1/2 more of sea salt

• Cornstarch
 

Whisk egg yolks in saucepan, adding remaining ingredients except 1 tsp sea salt and cornstarch.

Heat over medium heat, whisking constantly until it becomes steamy and starts to thicken.   Add sea salt starting with 1/2 tsp, then adding more 1/4 tsp at a time and tasting after each addition.  You want to be able to taste the salt in the filling but you don't want it to be overpowering.  

Whisk in cornstarch (approx. 3 Tbl or enough to thicken) along with several drops of cold water to reduce lumps.

Immediately fill cupcakes.   

STEP FIVE: Frost the cupcakes!

Best enjoyed eaten on same day as filling and frosting.  

 

Chocolate Caramel Surprise Cookies

It just wouldn't be fair to any of you kind people who actually read my blog if I withheld this recipe from you.  Hidden inside each of these chewy chocolate cookies is a soft, golden caramel center.  Life-changing, truly.

No one should have to go through life without trying these cookies.

The recipe originally came from my Aunt Monica, who is an amazing baker.  Now my family has adopted it and my mom, by popular request demand, is sweet enough to make them for us year after year at Christmas time.

I didn't get enough of them this past Christmas (because one can never get enough of these cookies) so I decided to make a batch to have around for Mom & Dad P's visit this weekend.  I love a lot of cookies but I have to say these are my favorite cookies of all.

The secret to the surprise caramel center is simply (but brilliantly)...

 

 Rolos.

  

Chocolate Caramel Surprise Cookies

(aka "Rolo Cookies")

1 cup butter

1 cup plus 2 Tbl. sugar, divided

1 cup packed brown sugar

2 eggs

2 tsp. vanilla

2 1/2 cups flour

3/4 cup baking cocoa

1 tsp. baking soda

1 (13-oz.) package Rolos

Chopped pecans, optional

In a mixing bowl cream butter, 1 cup sugar and brown sugar.  Add eggs and vanilla, mix well.  Combine flour, cocoa & soda.  Add to creamed mixture and beat just until combined.  (You can add chopped pecans to the dough if desired.) Shape dough by tablespoons around each candy.  Place remaining sugar (and more chopped pecans, if desired) in a small bowl.  Dip each cookie halfway in sugar.  Place with sugar side up on ungreased cookie sheet.

Bake at 375 for 7-9 minutes or until tops are slightly cracked.  Cool on baking sheet for 3 minutes before transferring to wire rack to cool completely.

Enjoy!

Carmelitas

I'm afraid I've started to mislead you into thinking that this blog is all about exercising and health food. I have to set the record straight with this recipe. If you have ever visited us, you have probably already tasted these bar cookies. They are our all-time favorites and always a sure crowd pleaser. This is a recipe you will definitely want to try.

This afternoon we had some very good friends over for some Taboo! (the game) and football, so I had a good excuse to make them. It was my sugar indulgence of the week and it was worth it!

Carmelitas
(adapted from Pillsbury Best of the Bake-Off cookbook)

CRUST
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter, softened

FILLING
1 (12.5 oz. jar) caramel ice cream topping (or 1 can dulce de leche*)
3 Tbl. flour
1 cup chocolate chips
1/2 cup chopped nuts

Heat oven to 350. Grease 13x9 inch pan. In large bowl, blend all crust ingredients at low speed (or with your fingers) until crumbly. Press half of the mixture (about 3 cups) in bottom of greased pan. Reserve remaining crumb mixture for topping. Bake at 350 for 10 minutes.

Meanwhile, in small bowl, combine caramel sauce and 3 Tbl. flour (if you are using dulce de leche you do not need to mix in the additional flour). Remove partially baked crust from oven; drizzle evenly with caramel. Sprinkle with chocolate chips and nuts. Sprinkle reserved crumb mixture over all.

Bake at 350 for an additional 18-22 minutes or until golden brown. Cool completely before cutting into bars.

*The caramel sauce is delicious too but I usually prefer the creamy taste of the dulce de leche. Just note that it's just a little more work to spread the dulce de leche over the crust. Use a butter knife and a very light touch to spread.

Happy Saturday!