Salted Caramel filled Chocolate Cupcakes

WOW!  These cupcakes are incredible!   Another winner from Martha Stewart Cupcakes.  Luckily, I gave most of them away or I'm not sure I would be able to stop myself from eating them.  The only thing I would change is to add the fleur de sel just before serving - since it seemed to dissolve as the cupcakes sat overnight.    These will surely be a hit - and would be a great addition to a holiday party. 

Ingredients

Chocolate mini cupcakes (makes 48)

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups 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 pure vanilla extract
• 3/4 cup warm water 
  

Salted Caramel Filling

• 2 1/2 cups sugar
• 2/3 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy whipping cream
• 2 1/2 teaspoons sea salt, preferably fleur de sel 

Dark Chocolate Frosting

• 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
• 1/2 cup plus 1 tablespoon boiling water
• 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
• 3/4 cup confectioners' sugar, sifted
• 1/4 teaspoon salt
• 1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions

for the cupcakes

1.  Preheat the oven to 350°F. Line mini muffin tin with paper liners.

2. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.

3. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.
4. Spoon the batter into liners about two-thirds full.

5. Bake approximately 15 minutes, or until tester comes out clean.

6. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

7. When ready to assemble -  use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake.

for the caramel

1. Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

2. Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.

3. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F.

4. Remove from heat and slowly pour in cream (carefully); stir with a wooden spoon until smooth. Stir in sea salt.
5. Use immediately; if caramel begins to harden reheat gently until pourable.

6. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more.

7. Sprinkle a pinch of sea salt over filling.

for the chocolate frosting

1. Combine cocoa and boiling water, stirring until cocoa has dissolved.
2. With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low.

3. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

4. Use a pastry bag with a medium open-star tip and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak.

5. Garnish each cupcake with a pinch of sea salt.  (wait until just before serving)

Cupcakes are best eaten the day they are filled and frosted (but they were still good the next day). Store at room temperature in airtight containers - do not refrigerate. Enjoy - they are amazing! 

Source: Martha Stewart Cupcakes

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