Adapted from: Deanna Moberg
Serves: 18 cupcakes
Prep time: 40 minutes
Cook time: 20 minutes
Ingredients:
2 cups all-purpose flour or GF alternative
1.5 cups sugar
1 tsp salt
1/2 tsp baking / bicarb soda
1/4 cup baking cocoa
240 ml (1 cup) water
120 ml (1/2 cup) canola oil
113 g (1/2 cup) unsalted butter, small chunks
2 eggs
80 ml (1/3 cup) buttermilk
1 tsp vanilla extract
Caramel icing:
1 cup brown sugar, packed
113 g (1/2 cup) unsalted butter, small chunks
60 ml (1/4 cup) buttermilk (or milk)
2 cups icing / powdered sugar
1.5 cups sugar
1 tsp salt
1/2 tsp baking / bicarb soda
1/4 cup baking cocoa
240 ml (1 cup) water
120 ml (1/2 cup) canola oil
113 g (1/2 cup) unsalted butter, small chunks
2 eggs
80 ml (1/3 cup) buttermilk
1 tsp vanilla extract
Caramel icing:
1 cup brown sugar, packed
113 g (1/2 cup) unsalted butter, small chunks
60 ml (1/4 cup) buttermilk (or milk)
2 cups icing / powdered sugar
These come from one of my best friend's mom. She used to bake all the time. In fact, as I eat the fourth one in 24 hours, I am beginning to recollect those childhood days at their house--freedom to create, invent, explore, all fueled in part by Deanna's fun desserts.
Compared to Chocolate Cupcakes I, these are a bit sweeter, less dense, and much fluffier. I would compare them to a "birthday cake"--especially paired with the sweet caramel topping. And by all means, I am an amateur when it comes to caramel--this one is easy to do!
These cupcakes take some sweat, but not so much that you regret running a 10k on your first day of training--rather just the right amount that makes one feel proud to produce such well-loved baked goods.
These freeze well! If freezing, freeze the frosting separate from the cupcakes, thaw, and then decorate before serving. Let's say 'freeze' seven more times and make it a weird word to say!
Because these are so moist, gluten-free flours (that tend to be dry and crumbly) do work well in this recipe--I tried! Hence, I labeled this GF.
Ingredients:
2 cups all-purpose flour or GF alternative
1.5 cups sugar
1 tsp salt
1/2 tsp baking / bicarb soda
1/4 cup baking cocoa
240 ml (1 cup) water
120 ml (1/2 cup) canola oil
113 g (1/2 cup) unsalted butter, small chunks
2 eggs
80 ml (1/3 cup) buttermilk
1 tsp vanilla extract
Caramel icing:
1 cup brown sugar, packed
113 g (1/2 cup) unsalted butter, small chunks
60 ml (1/4 cup) buttermilk (or milk)
2 cups icing / powdered sugar
2 cups all-purpose flour or GF alternative
1.5 cups sugar
1 tsp salt
1/2 tsp baking / bicarb soda
1/4 cup baking cocoa
240 ml (1 cup) water
120 ml (1/2 cup) canola oil
113 g (1/2 cup) unsalted butter, small chunks
2 eggs
80 ml (1/3 cup) buttermilk
1 tsp vanilla extract
Caramel icing:
1 cup brown sugar, packed
113 g (1/2 cup) unsalted butter, small chunks
60 ml (1/4 cup) buttermilk (or milk)
2 cups icing / powdered sugar
Directions:
1. Preheat the oven to 177 C / 350 F. In a large bowl, combine flour, sugar, salt, and bicarb / baking soda. 2. In a large saucepan over medium heat, bring the cocoa, water, oil and butter to a boil.
3. Remove the hot chocolate from the heat and gradually add to the dry ingredients. Mix until combined.
4. In a small bowl, whisk the eggs, buttermilk, and vanilla. Gradually add the egg mixture to the batter and mix well (batter will be thin).
5. Fill cupcake tins with batter about 3/4 full (1/4 cup scoop) and bake until a toothpick comes out clean (15-20 minutes).
6. Meanwhile, in a large saucepan, combine brown sugar, milk, and butter.
7. Increase heat to medium and do not stir. Cook until bubbles form in centre of mixture and syrup turns an amber colour (3-6 minutes).
8. Remove the caramel from heat, transfer to a small bowl, and cool to room temperature.
9. Gradually beat in icing / powdered sugar into the caramel until smooth.
10. When cupcakes are cooled, cover in caramel icing.
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