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Salted Caramel Dark Chocolate Cupcakes

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Course Desserts
Recipe Theme May: Junior Cooks
Co-op Coosa Valley EC
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
Course Desserts
Recipe Theme May: Junior Cooks
Co-op Coosa Valley EC
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the Cupcake: Heat oven to 350 F
  2. Line cupcake pans with cupcake liners
  3. In a large mixer bowl, stir together dry ingredients
  4. Add eggs, milk, oil and vanilla; beat on medium speed for three minutes
  5. Stir in boiling water by hand (batter will be thin)
  6. (NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye
  7. ) Pour into cupcake pan
  8. Because they have a tendency to overflow, fill the cupcake liners 2/3 full
  9. Bake 18-20 min
  10. Cool 10 min; remove from pan to wire racks
  11. For the Frosting: Sift powdered sugar and set aside
  12. In a mixer, beat the butter until soft and fluffy
  13. You'll have to scape the sides of the bowl several times
  14. Add the powdered sugar and mix until smooth
  15. Add the vanilla and heavy cream and beat until smooth
  16. Beat in the marshmallow fluff until smooth
  17. For the Caramel Sauce: Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat
  18. Cook while whisking gently for 5 to 7 minutes, until it gets thicker
  19. Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar
  20. Assemble Take a Cupcake and pipe icing on top
  21. Drizzle on Caramel sauce and you can put a pretzel on top
  22. Enjoy!!
Recipe Notes

My mom loves dark chocolate and I thought marshmallow icing sounds pretty good with a chocolate cupcake. Also while scrolling though Pinterest, I saw the pioneer woman's caramel sauce recipe and I was like put it on a cupcake! So the Salted Carmel Dark Chocolate Cupcake was born.

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