I made these cupcakes for a demonstration class I did a few months ago. I’m that late posting them. I would have forgotten completely but I was going through my pictures and found them. Better late than never.
The class was really fun to do. I started out by making the cupcakes from scratch and showed them how to finish them off. I discussed frosting, filling, bags, tips (as in frosting tips), and everything in between. They were amazed by how easy the cupcakes really were.
These were a chocolate cake, chocolate frosting with caramel on the inside. Caramel is one of my favorite flavors. Mint and chocolate, caramel and chocolate. Is there anything better? I love this caramel recipe too. Especially on apples.
I like to convince myself that a late night snack of caramel and apples is healthy. Well, the apple is healthy.
What’s your favorite flavor combo?
Chocolate Caramel Cupcakes
1 devil’s food cake mix
1 cup yogurt
3/4 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
2 cups sugar
1/2 can evaporated milk (I used 1/2 cup milk)
1/2 can sweetened condensed milk
1/2 cup unsalted butter
1 teaspoon vanilla
1 cup light corn syrup
Melt butter. In a heavy saucepan combine sugar, syrup, and butter over medium heat. While on medium heat, bring mixture to a rolling boil. Slowly pour milk in as you stir. It takes a while at this point. I thought it would never quite get to the right temperature, but just keep stirring. Slow and steady wins the race, do not raise your temperature. The caramel will turn to a caramel color. Cook to a firm ball stage (Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.) or 240-245 degrees. Once at firm ball stage, take off heat and add vanilla. Stir constantly. Let it cool for five to ten minutes and then test an apple.
Tip1: have all these ingredients ready and pre measured so you do not burn caramel. It works best with a candy thermometer, nice ones are great, but a cheap one from the grocery store will do the job as well.
Tip2: once sugar has dissolved to syrup do not re introduce new sugar, it will crystallize. Keep the sides of your pan and utensils clean.
Chocolate Buttercream Frosting:
3/4 cup cocoa
3-4 cups powder sugar
1/2 cup Crisco
7-8 Tablespoons milk
Combine all ingredients with a hand mixer. You may need to add more or less milk. I tend to add about 7-8 tablespoons but you may need less. I’d start with 4 and then add my way up. For a darker chocolate taste add more cocoa.