Caramel filled cupcakes with chocolate ganache
I've always wanted to make cupcakes with caramel filling, but never actually knew how they get all that delicious filling in there. So after some extensive blogging and recipe research I decided to give it a try. I'm pleased to say they were a mega success!. I took lots of photos for you bloggers to check out what I did step by step.
I used Sprinkle Bakes recipe for caramel cupcakes.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk
Preheat oven to 180 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full.
Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Ta da! now your caramel cupcakes are ready to be filled. This is where things start to get a little tricky.
Take a knife and cut a small circular hole on top of each of your cupcakes. Like this. Make sure you keep your cut out tops, you'll need to put these back on.
Now your ready to add your caramel. I used Herseys caramel topping but you can make your own caramel sauce if you prefer.
Now pop your top's back on (don't worry you wont see these once you ice them).
Chocolate ganache:
Half a 250 mL cream
Half a block of cooking chocolate.
Heat your milk until it boils then pour over the chocolate. Beat with a whisk until smooth. Place in the fridge until it reaches a good spreadable consistency. Spread onto your cupcakes and devour!
My cupcake taste tester judged them "these are the best cupcakes ever". Success!
mmm caramel goodness:)
I used Sprinkle Bakes recipe for caramel cupcakes.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk
Preheat oven to 180 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full.
Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Ta da! now your caramel cupcakes are ready to be filled. This is where things start to get a little tricky.
Take a knife and cut a small circular hole on top of each of your cupcakes. Like this. Make sure you keep your cut out tops, you'll need to put these back on.
Now your ready to add your caramel. I used Herseys caramel topping but you can make your own caramel sauce if you prefer.
Now pop your top's back on (don't worry you wont see these once you ice them).
Chocolate ganache:
Half a 250 mL cream
Half a block of cooking chocolate.
Heat your milk until it boils then pour over the chocolate. Beat with a whisk until smooth. Place in the fridge until it reaches a good spreadable consistency. Spread onto your cupcakes and devour!
My cupcake taste tester judged them "these are the best cupcakes ever". Success!
mmm caramel goodness:)
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