Double Chocolate Salted Caramel Cupcakes

I love salted caramel. My only concern is how sweet it can be. I have combined milk and dark chocolate to offset the sweetness in these bite size delights.”

the(anonymous)chef

Double Chocolate Salted Caramel Cupcakes

  • Difficulty: easy
  • Print

Ingredients
1 ½ cup + 2 tablespoons (200 grams) all-purpose flour sifted
1/2 cup (100grams) granulated sugar
1 100g Lindt sea salt caramel milk chocolate melted
4 teaspoons (16 grams) baking powder
(400ml) bonsoy
2½ tablespoons (35 grams) vegetable oil
1 teaspoon of cinnamon
1 teaspoon vanilla extract
2 teaspoons chocolate extract
For the icing 1 100g Lindt sea salt caramel dark melted

Method
Preheat the oven to 160 degrees C (320 degrees F).

In a large Mason Cash bowl, combine the flour, sugar, cinnamon and baking powder.
In a separate Mason Cash bowl, whisk the milk, vegetable oil, melted milk chocolate, vanilla and chocolate extracts.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.

Pour the batter into a greased 12 cup Bakemaster pan. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Cool the moist dark chocolate cupcakes cake on a wire rack and then ice the cupcakes. Drizzle or spread the melted dark sea salt caramel chocolate over the baked cupcakes

Recommended Product
Mason Cash
Cane Mixing Bowl
More Info
Recommended Product
Bakemaster
12 Cup Muffin Pan
More Info

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s