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Chocolate Salted Caramel Truffle Cupcakes

Chocolate Salted Caramel Truffle Cupcakes

Chocolate Salted Caramel Cupcakes -  moist chocolate cupcakes filled with a rich chocolate caramel truffle and, frosted with fluffy chocolate buttercream. These cupcakes are decadent and incredibly delicious. 
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Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 cupcakes
Calories:

Ingredients

Chocolate Cupcakes

  • 105 g (¾ cup + 2 tablespoons) all-purpose or plain flour
  • 100 g (1 cup) granulated sugar
  • 100 g (1 cup) light brown sugar
  • 60 g (½ cup) cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 80 ml (⅓ cup) vegetable or sunflower oil
  • 2 teaspoons vanilla extract
  • 60 ml (¼ cup) whole milk, room temperature
  • 60 ml (¼ cup) sour cream, room temperature
  • 120 ml ( ½ cup) hot coffee

Chocolate Caramel

  • 175 g (6.1 ounces) granulated sugar
  • 30 ml (2 tablespoons) glucose or light corn syrup
  • 40 ml (2 tablespoons + 2 teaspoons) water
  • 250 (1 cup) double or heavy cream
  • 60 grams (¼ cup) unsalted butter, room temperature
  • 150 grams (5.2 ounces) dark chocolate, finely chopped
  • ¼ teaspoon sea salt

Chocolate Buttercream

  • 240 grams (1 cup) unsalted butter, room temperature
  • 100 grams  (1/2 cup) vegetable shortening
  • 400 grams (4 cups) icing sugar
  • 120 grams (1 cup) cocoa powder
  • ⅛ teaspoon salt
  • 200 grams (7 ounces) dark chocolate melted
  • 60 ml (¼ cup) double or heavy cream
  • 1 teaspoon vanilla extract

Instructions

Chocolate Cupcakes

  • Preheat oven to 160 °C . Line muffin tin with paper liners.
  • In the bowl of your stand mixer or a large mixing bowl, sift together cocoa powder, sugar, flour, baking soda, baking powder and salt.,
  • In a measuring jug or bowl combine eggs, oil, milk, sour cream, and vanilla extract. Add wet ingredients to flour mixer and beat on medium speed until smooth and incorporated. Stir in hot coffee.
  • Fill each liner ⅔ full and Bake for 20 or until a toothpick inserted in the centre comes out clean. Let cupcakes cool in pan for 5 minutes before removing to cooling rack to cool completely.

Chocolate Salted Caramel Truffle

  • Finally chop dark chocolate and set aside
  • In a heavy based pan mix together sugar and water. Melt sugar over medium heat stirring until the sugar has dissolved.
  • Turn up the heat to medium-high and leave to bubble for 4- 5 minutes until the mixture turns to caramel.
  • Immediately remove from heat, then carefully stir in cream. The caramel will bubble rapidly.
  • Add in chopped chocolate and butter and mix until melted. Use a hand blended to blend until the caramel is smooth. Stir in sea salt.
  • Leave the salted chocolate caramel sauce to cool, then transfer it to an airtight container or jar.

Chocolate Buttercream

  • Put the chocolate in a bowl and microwave at 30-second bursts until melted. Set aside and let cool to room temperature.
  • In the bowl of a stand mixer or using a hand mixer beat butter and vegetable shortening until creamy about 3 minutes.
  • Add the icing sugar a cup at a time and beat. Add cocoa powder and salt. Beat until incorporated,
  • Add melted chocolate, cream and vanilla extract.
  • Increase the speed of the mixer and beat until the buttercream is light and fluffy about 5 minutes.

Assemble the cupcakes

  • Using a large cupcake nozzle remove the centre of the cupcakes.
  • Fill a small piping bag with ganache and pipe it into the centres of the cupcakes.
  • Fit a piping bag with a 1M tip and fill it with buttercream. Pipe buttercream swirls onto the cupcakes.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi