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Day 178 – Chocolate Salted-Caramel Mini Cupcakes

25 Jan

Chocolate Salted-Caramel Mini Cupcakes (recipe below from Bake or Break)

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are very dense. They look and feel (and taste) a lot like a devil’s food cake. Dark and fudgy.  A nice, sweet chocolate flavor. Not too dark, but not weak either.


The caramel is thick and dark.  It tastes a little burnt. Not like a typical sweet caramel. It’s possible that it’s on purpose.

Note: The recipe says to let the caramel get to 360 degrees. I didn’t quite make it there before my house was filled with smoke.


The frosting is the consistency and texture of chocolate pudding. It holds its shape way better than I would have expected!  It tastes a bit like chocolate-chocolate cream. The 2 different chocolates give it a much deeper flavor. Really interesting. Really tasty.

Choc-SC-Cupcake     Mini-Choc-SC-Cupcake

These cupcakes are meant to be minis, and there’s a reason. The full-sized cupcake gets way too much of the caramel and the salt and it overpowers the whole thing.

Choc-SC-Cupcake-top     Mini-Choc-SC-Cupcake-top

The caramel turns in to a hard, candy caramel in the center of the cupcake. Making the full-sized even harder to eat. The minis have a nice chocolate to caramel to salt balance. They are dark cupcakes. Not overly sweet or sugary. But the minis are nice, bite sized, chocolate-covered salted-caramels.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 2.5 (None of the parts are overly difficult. Caramel and chocolates are pretty time-consuming.)
  • TOTAL: 19


Chocolate Salted-Caramel Mini Cupcakes (recipe from Bake or Break)

For the cupcakes:
  • 1 & 1/2 cups all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 & 1/2 cups granulated sugar
  • 1 & 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup warm water
  • sea salt, for garnish
For the filling:
  • 2 & 1/2 cups sugar
  • 2/3 cup water
  • 1 tablespoon light corn syrup
  • 3/4 cup heavy cream
  • 2 & 1/2 teaspoons sea salt
For the frosting:
  • 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
  • 1/2 cup plus 1 tablespoon boiling water
  • 2 & 1/4 cups unsalted butter, room temperature
  • 3/4 cup confectioners’ sugar, sifted
  • 1/4 teaspoon salt
  • 1 & 1/2 pounds semi-sweet chocolate, melted and cooled

For directions visit Bake or Break.

*Tomorrow: Candied-Hazelnut Cupcakes*

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