Dark chocolate fleur de sel cupcakes with snappy
immediately after they come out of the oven and serve warm with a scoop of butterscotch ice cream on the side.
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- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter
- 3 tablespoons canola oil
- 1/3 cup water
- one large egg
- 1/4 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- fleur de sel
- snappy butterscotch icing, recipe follows
1/2 cup packed light Brown sugar
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon water
1/4 teaspoon fine sea salt
mix the sugar, cream, butter, water, and salt in a medium pan over medium low heat and stir until the butter is melted and the sugar is completely dissolved, three to five minutes.
Turn heat down to low and let simmer for eight minutes without stirring, until the icing has thickened. Remove from heat and let cool completely so the icing will thicken enough to spread. Refrigerate or freeze for 30 minutes to speed thickening process if you like. The icing can be stored in an airtight container in the refrigerator for up to three days.