Chocolate Caramel Cupcakes
Moist and soft Chocolate Caramel Cupcakes With Strawberry Cream Frosting for special occasions.
Equipment
- 2 Mixing bowl
- OTG
- Beater
- Cupcake tray
- Spatula
Ingredients
- 192 Grams All purpose flour (1½ cups)
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ¼ Cup Cocoa powder (30 grams)
- 1 Cup Buttermilk - check notes (240 ml)
- ¼ Cup Caramel sauce/syrup (4 tablespoon)
- 1 Cup Sugar (200 grams)
- 2 Teaspoon Vanilla extract
- ½ Teaspoon Salt (optional)
For Frosting:
- 1 Cup Whipping cream (240 ml)
- 2 Tablespoon Powdered sugar (ignore if your cream is sweetened)
- 2-3 Drops Strawberry emulsion (optional or use any flavor of your choice)
Instructions
- In a mixing bowl add the butter milk and baking soda, mix well and keep aside.
- Sieve the flour, baking soda, cocoa powder, salt, mix well and keep aside.
- In the buttermilk mixture add sugar, vanilla extract, oil, caramel syrup, mix well and let sugar dissolve.
- Add the dry ingredients into the wet ingredients and gently fold to make a smooth batter.
- Line cupcakes liners in the cupcake tray. Preheat oven @180° C for 10 minutes.
- Spoon the batter in the cupcake liners and bake for 20 minutes.
- Remove from oven and let it cool down completely.
- Meanwhile making the frosting. In a large mixing bowl add the chilled whipping cream and beat with an electric beater on medium-high speed for a minute. Then add the powdered sugar and strawberry emulsion (flavor) and beat further till you get a stiff peak. Your frosting is ready. Refrigerate till further use.
- Once the cupcakes are cool down completely. Pipe the cupcakes using a pipping bag and any nozzle of your choice and serve. Enjoy.
Notes
- If you don’t have buttermilk, do not worry you can easily make at home. Take 1 cup of warm milk and add 1 tbsp of vinegar or lime juice, stir and keep for few mins and it is ready to use.