Double Chocolate Caramel Heath Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 oz Baking chocolate, semi-sweet
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 cup Cocoa powder
  • 3/4 cup Granulated sugar
  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 pinch Table salt
  • 4 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1/2 cups Butter
  • 4 tbsp Heavy whipping cream
  • 1/2 cup Sour cream

Found on iambaker.net

Description

Ingredients

• 1/2 cup (1 stick or 115g) unsalted butter
• 2 ounces semi-sweet baking chocolate
• 2 large eggs, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 teaspoons (10ml) McCormick vanilla extract
• 1/2 cup (115g) sour cream, room temperature
• 1/2 cup (42g) unsweetened cocoa powder
• 3/4 cup (95g) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups (340g) butter, at room temperature
• 4 cups (500g) powdered sugar
• 3/4 cup (94g) cocoa powder
• 4 tablespoons (60ml) heavy whipping cream
• 2 teaspoons (10ml) McCormick vanilla extract
• pinch table salt

Directions

• Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
• Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
• In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
• In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
• Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
• Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
• As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
• The batter will be very thick.
• Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
• In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
• Be sure to stop at least once and scrape the bowl.
• With the mixer off, add in cocoa powder, vanilla and salt.
• Turn mixer on low and blend for about 30 seconds.
• One tablespoon at a time add in heavy cream.
• Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
• Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
• After frosting cupcakes drizzle with caramel sauce and then sprinkle heath chips over top. Serve immediately. Cupcakes should be served the same day they are made.