Saturday, August 15, 2009
MSC - Chocolate Salted-Caramel Cupcakes
Salt or sugar - which do you prefer? I'm unable to choose. I'm a Pisces - two fish, tied together, swimming in opposite directions. I want it all. Now, in the cupcake arena, I know how to get both.
Let's be clear - no cupcake needs to be filled with salted caramel. Certainly not one that's made with oodles of Dutch-processed cocoa powder and buttermilk. This cupcake is a perfect chocolate cupcake all on its own. But should you, like me, want it all, then this is your recipe. And, unbutton your waistband, because you will come back for more.
This is the first post for a new baking group organized by the fabulous Sugar B. Once a month, we'll be baking our way through Martha Stewart's Cupcakes. (Yes, really, cupcakes - oy vey!) Please check out Sugar B.'s website Eat My Cupake for her blog post as well as a list of the other participating bloggers.
This recipe called for mini-cupcakes but I just couldn't see filling tiny cupcakes with an eyedropper's worth of caramel. Instead, I used my regular muffin tins and the recipe made 22 cupcakes. I waited until both were completely cool before cutting a hole in the cupcakes and inserting a good dollop of salted caramel.
One bite of a finished cupcake releases the slightly oozy caramel over the moist chocolate cake. The use of sea salt in the caramel heightens all the flavours.
This is my first attempt at a Martha Stewart recipe. I dare not make this recipe often, but I'm looking forward to trying others.