Dessert

Chocolate Salted-Caramel Mini Cupcakes is for Dessert.

Chocolate Salted-Caramel Mini Cupcakes takes 20 minutes to prepare.

Chocolate Salted-Caramel Mini Cupcakes takes 15 minutes to cook.

Chocolate Salted-Caramel Mini Cupcakes makes 56 servings.

The ingredients for Chocolate Salted-Caramel Mini Cupcakes are:

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 cup buttermilk
3 Tbs. vegetable oil
1 tsp. pure vanilla extract
3/4 cup warm water

Salted Caramel Filling:

2 1/2 cups granulated sugar
2/3 cup water
1 Tbs. light corn syrup
3/4 cup heavy cream
2 1/2 tsp. sea salt, preferably fleur de sel

Here is how you make Chocolate Salted-Caramel Mini Cupcakes:

1. Preheat oven to 350 degrees. Line mini muffin tins with paper liners. 2. In a mixing bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and water. With an electric mixer on low speed, beat until smooth and combined, scraping down sides of bowl as needed.3. Divide batter evenly among lined cups, filling each about 2/3 full. Bake, rotating half way through, until a cake tester inserted in center comes out clean, about 15 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool complete. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month, in airtight containers.4. To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake (discard pieces). Spoon 1 to 2 teaspoons warm filling into each hollowed-out cupcake, Speinkle a pinch of sea salt over filling.Optional:5. Fill a pastry bag fitted with a medium open star tip (Ateco #821 or Wilton #18) with frosting. Pip frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted; store at room temperature in airtight containers (do not refrigerate) until ready to serve.Number of Servings: 56Recipe submitted by SparkPeople user WILDANGELS1.

The nutritional information for Chocolate Salted-Caramel Mini Cupcakes is:

• Servings Per Recipe: 56
• Amount Per Serving
• Calories: 93.1

• Total Fat: 2.4 g
• Cholesterol: 12.1 mg
• Sodium: 1,677.1 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 0.5 g
• Protein: 1.0 g