These mini chocolate salted caramel cupcakes were made by Grace at La Mia Vita Dolce (via BlogHer). Click through for the recipe, from the cookbook Martha Stewart's Cupcakes.
From the post:
I love it when you find a good recipe and it’s so versatile. If you didn’t get a chance to read my earlier posts, the one-bowl chocolate cupcake batter produces a very light and moist cupcake with a rich chocolate flavour and it is very easy to make, throw everything in a bowl and blend. The dark chocolate frosting almost looks black and it is delicious.
On to the caramel, the not so easy part of the recipe, for me that is, it took 3 attempts before I was happy with it. I think I may need a new candy thermometer, it was reading 345° F but I could tell by the aroma and the look that I’d taken the caramel too far. The second attempt was pure stupidity on my part I walked away for a minute when it registered at 325° F and when I got back to it I was right back to taking it too far. The third times a charm and finally a caramel that looked that beautiful copper colour, smelled fantastic and tasted delicious.
From the post:
I love it when you find a good recipe and it’s so versatile. If you didn’t get a chance to read my earlier posts, the one-bowl chocolate cupcake batter produces a very light and moist cupcake with a rich chocolate flavour and it is very easy to make, throw everything in a bowl and blend. The dark chocolate frosting almost looks black and it is delicious.
On to the caramel, the not so easy part of the recipe, for me that is, it took 3 attempts before I was happy with it. I think I may need a new candy thermometer, it was reading 345° F but I could tell by the aroma and the look that I’d taken the caramel too far. The second attempt was pure stupidity on my part I walked away for a minute when it registered at 325° F and when I got back to it I was right back to taking it too far. The third times a charm and finally a caramel that looked that beautiful copper colour, smelled fantastic and tasted delicious.
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