Salted Caramel Chaos Cupcake!!!
|Serves:||24 cupcakes plus small pan of brownies|
|1 c||butter, softened|
|3 1/2 tsp||baking powder|
|1/4 c||heavy cream or whole milk|
|1 1/2 c||flour|
|1 tsp||baking powder|
|2/3 c||butter, softened|
|3/4 c||nuts, chopped, optional|
|3/4 c||mini chocolate chips, optional|
|SALTED CARAMEL SAUCE:|
|1 c||brown sugar|
|2 squares||unsweetened baking chocolate|
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DirectionsFirst line 24 cupcake holes with paper liners...then start your cake, cream butter and sugar together, beat in eggs one at a time, then add vanilla and beat on high 2 minutes. Scraping bowl as needed. Sift together flour, baking powder and salt, add to creamed mixture mixing well, then add milk and cream until batter mixing until smooth. cover and set aside.Preheat oven to 350. Brownies- in a small bowl sift together flour, cocoa, baking powder and salt and set aside. In a large bowl combine sugar, butter, eggs and vanilla beat until creamy. Gradually mix in flour mixture. Stir in nuts and chips if desired. I didn't for this cupcake, but for just brownies I would have.Now assemble your cupcakes...I used a cookie dough scooper. I put one scoop of white cake batter in the bottom of each liner, spreading to the edges a little bit, then one smaller scoop of brownie batter, then topped with one scoop of white cake batter...there was just enough of the cake batter to make 24 cupcakes. I will post a photo of what it looks like at this point.
Put your cupcakes into the oven and bake at 350 for 18-19 minutes.With remaining brownie batter, spray a loaf pan and spread batter into it. Set aside for now, baking your cupcakes first.While cupcakes are baking, make your salted caramel sauce; In a medium saucepan, melt butter, add sugar, cream and salt. Stirring constantly, over medium heat bring to a low boil, reduce heat just enough to maintain a low boil, and boil for 5 minutes. Remove from heat and stir in vanilla. Set aside to cool.When cupcakes are done, place on cooling racks to cool completely. Place your pan of brownies in the oven for 20-25 min. They will just barely start to pull away from the sides of the pan when they are done. Remove from oven and with a wooden skewer, the blunt end, poke full of holes. Drizzle caramel sauce over top, making sure to hit each hole. Set aside.When salted caramel is cool, fill cupcakes...I used a wooden spoon handle to poke a hole into each one, then a squeeze bottle to fill cupcakes and drizzle cupcakes. You could put it into a freezer quart size zip lock bags and snip the corner off or simply spoon caramel into each hole too.In a small saucepan, melt together butter, chocolate, sugar, milk, cream and salt. Stirring constantly over medium heat, bring to a low boil and reduce heat to maintain low boil and boil 2 minutes. Remove from heat and stir in vanilla...allow to cool. I cheat and put the pan in cold water and beat to cool faster. :) When between luke warm and cool, drizzle over the pan of brownies, then drizzle/pour a couple teaspoons onto each cupcake, it will run over the top very nicely (usually, sometimes it needs a push in the right direction)When choc frosting is set, drizzle salted caramel sauce over the top of each cupcake, I just did a spiral design as you can see in the photo...
Put in containers and store in refrigerator.