We invited some friends over for dinner this weekend and one of them had a birthday coming up, so I thought what a great excuse to make cupcakes. I was in the mood for chocolate and salted caramel, but also wanted to try a Bailey’s whipped frosting. I decided to go with the salted caramel butter cream as the frosting and use the Bailey’s along with some of the salted caramel as a secret filling. The Chocolate, caramel and Bailey’s cream is heavenly together.
Adapted from Grin and Bake It
For the cupcakes:
For the cupcakes:
1-3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder, I prefer dutch process
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed, hot coffee
1 tsp espresso powder
2 cups sugar
3/4 cups cocoa powder, I prefer dutch process
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed, hot coffee
1 tsp espresso powder
Bailey’s Whipped Filling (recipe follows)
Homemade Salted Caramel (recipe follows)
Salted Caramel Buttercream (recipe follows)
Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners
In a medium sized bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Brew the coffee and dissolve the espresso powder in the coffee
In the bowl of an electric mixture, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined.
With the mixer on low speed, add the dry ingredients in 3 batches, mixing until only just incorporated.
Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula.
Fill cupcakes liners a little more than halfway (don't put too much in!), and bake for 14-16 minutes, or until cake tester comes out clean.
Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners
In a medium sized bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Brew the coffee and dissolve the espresso powder in the coffee
In the bowl of an electric mixture, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined.
With the mixer on low speed, add the dry ingredients in 3 batches, mixing until only just incorporated.
Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula.
Fill cupcakes liners a little more than halfway (don't put too much in!), and bake for 14-16 minutes, or until cake tester comes out clean.
For the Bailey’s Whipped Cream Filling
2 cups heavy cream
1/2 cup confectioners’ sugar
2 cups heavy cream
1/2 cup confectioners’ sugar
1/4 cup Bailey’s Irish cream liqueur
1 tsp vanilla
It's best to chill your bowl and whisk attachment before whipping the cream for the fastest results, so remember to stick your clean bowl in the freezer for a few minutes after you're done making the cupcakes.
Once cooled, beat the heavy cream on high speed until stiff peaks form
Add the sugar, Bailey’s and vanilla and beat further until incorporated.
Place frosting in a piping bag with a large round tip, fill cupcakes.
1 tsp vanilla
It's best to chill your bowl and whisk attachment before whipping the cream for the fastest results, so remember to stick your clean bowl in the freezer for a few minutes after you're done making the cupcakes.
Once cooled, beat the heavy cream on high speed until stiff peaks form
Add the sugar, Bailey’s and vanilla and beat further until incorporated.
Place frosting in a piping bag with a large round tip, fill cupcakes.
For the Easy Salted Caramel Sauce:
1/2 cup heavy cream
3 tbsp butter
3 tbsp light corn syrup
1-1/2 cup packed light brown sugar
1 tsp sea or kosher salt
Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally.
Cool before placing in a piping bag or plastic squeeze bottle (If you plan to refrigerate before use, make sure to use plastic wrap touching the top layer to help prevent crystallization).
Once the cupcakes are cooled, remove a small chunk from each cupcake and
place a small amount of caramel and then the whipped filling. Top with the butter cream frosting, and drizzle more caramel on top.
Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally.
Cool before placing in a piping bag or plastic squeeze bottle (If you plan to refrigerate before use, make sure to use plastic wrap touching the top layer to help prevent crystallization).
Once the cupcakes are cooled, remove a small chunk from each cupcake and
place a small amount of caramel and then the whipped filling. Top with the butter cream frosting, and drizzle more caramel on top.
Salted Caramel Butter cream
2 cups of confectioners’ sugar
2 stick of butter
¼ cup heavy cream
1 cup of salted caramel
1 tsp vanilla
Beat the butter in the bowl on medium-high speed until light in color and fluffy. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).
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