Ingredients: |
Ingredients: Salted caramel sauce:
• 1 cup sugar
• 100ml heavy cream
• 100ml evaporated milk
• 1 Tbsp. butter
• 1/4 tsp. salt
Pretzel crumbs recipe:
• 8 ounces pretzels, crushed coarsely
• 3/4 cup unsalted butter
• 2 Tbsp. brown sugar
Chocolate cake:
• 1 3/4 cups flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp. vanilla
• 1 cup freshly brewed hot coffee
Vanilla cream cheese buttercream recipe:
• 1 cup butter, softened
• 1/2 cup cream cheese
• 1 1/2 tsp. vanilla extract
• ½ bag of powdered sugar
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Directions: |
Directions:Salted Caramel Instructions:
Combine the heavy cream and evaporated milk in a small bowl. Heat the sugar over medium-high heat in the bottom of a large saucepan until the sugar has liquified and turns into a deep amber colour. Make sure you swirl the pan occasionally to promote even caramelization of the sugar. Off the heat, slowly stream in the milk mixture while whisking quickly to prevent the caramel from bubbling up too much and overflowing. Add the butter and and salt and stir to combine. Cool the caramel completely before using. I suggest that you make this the day before.
Pretzel Crumbs Instructions:
Preheat oven to 350F. Melt the butter in a medium saucepan. Whisk in the brown sugar. Off the heat, stir in the pretzel pieces to coat. Turn the mixture out onto a baking sheet and bake for 10 minutes.
Cupcake Instructions:
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Icing Instructions:
Cream the butter and cream cheese until combined. Add the vanilla bean paste or seeds and extract and mix to incorporate. Stir in the icing sugar until incorporated then beat on high speed until fluffy. Use immediately or chill for half an hour until firm enough to frost or pipe. Assembly: Use a small sharp knife to carve out a cone of cake in the center of a cupcake. Slice the topmost part of the cone off- you should get a flat circle of cake. Fill the hole with salted caramel sauce just shy of full. Cover the salted caramel with the cake. Pipe the buttercream on top of the cupcake. Chill the cupcake for 15 minutes if the buttercream is getting soft. If not, lightly press the pretzel crumbs into the sides of the cupcake. Repeat for the rest. |
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