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Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling
Re
Photo: Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling Recipe
Rated 4 stars out of 5 * Rate This Recipe * Read 1 Review
Total Time:
2 hr 5 min
Prep
1 hr 20 min
Inactive
30 min
Cook
15 min
Yield:
24 cupcakes
Level:
Ingredients
Chocolate Cupcakes: * 2 1/4 cups granulated sugar * 1/2 cup plus 1 tablespoon salted butter * 2 tablespoons vegetable oil * 4 large eggs * 1 tablespoon Madagascar vanilla extract * 2 3/4 cups cake flour * 1 1/2 teaspoons baking soda * 1/2 teaspoon sea salt * 3/4 cup milk * 3/4 cup unsweetened cocoa powder * 3/4 cup hot water *
Chocolate Fudge Filling: * 1/2 cup salted butter * 1/2 cup unsweetened cocoa powder * 1/2 cup hot water * 4 cups powdered sugar * 1 cup salted butter, cut into 1/2-inch slices * 2 1/4 cups shortening * * 3 1/2 tablespoons salted butter * 1 teaspoon fine sea salt *
Salted Caramel Frosting: * 2 1/2 cups buttercream base frosting * 1 cup powdered sugar * 1/2 cup salted caramel
Directions
For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate
Re
Photo: Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling Recipe
Rated 4 stars out of 5 * Rate This Recipe * Read 1 Review
Total Time:
2 hr 5 min
Prep
1 hr 20 min
Inactive
30 min
Cook
15 min
Yield:
24 cupcakes
Level:
Ingredients
Chocolate Cupcakes: * 2 1/4 cups granulated sugar * 1/2 cup plus 1 tablespoon salted butter * 2 tablespoons vegetable oil * 4 large eggs * 1 tablespoon Madagascar vanilla extract * 2 3/4 cups cake flour * 1 1/2 teaspoons baking soda * 1/2 teaspoon sea salt * 3/4 cup milk * 3/4 cup unsweetened cocoa powder * 3/4 cup hot water *
Chocolate Fudge Filling: * 1/2 cup salted butter * 1/2 cup unsweetened cocoa powder * 1/2 cup hot water * 4 cups powdered sugar * 1 cup salted butter, cut into 1/2-inch slices * 2 1/4 cups shortening * * 3 1/2 tablespoons salted butter * 1 teaspoon fine sea salt *
Salted Caramel Frosting: * 2 1/2 cups buttercream base frosting * 1 cup powdered sugar * 1/2 cup salted caramel
Directions
For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate