Chocolate Salted-Caramel Mini Cupcakes

Name: Chocolate Salted-Caramel Mini Cupcakes
Yield: makes about 56 mini
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup unsweetened Dutch-process cocoa powder; 1 1/2 cups sugar; 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 2 large eggs; 3/4 cup buttermilk; 3 tablespoons vegetable oil; 1 teaspoon pure vanilla extract; 3/4 cup warm water; Salted Caramel Filling (page 322; keep warm); Sea salt, preferably fleur de sel, for garnish; Dark Chocolate Frosting (page 302)

January 24, 2012

Salted caramels, including chocolate varieties, have become quite popular in recent years; a touch of salt draws out caramel’s buttery taste and highlights the sweetness. This cupcake, created with the candy’s popularity in mind, serves as an excellent incentive to try your hand at making caramel at home. The soft caramel centers hide under a piped peak of satiny chocolate frosting. Fleur de sel, a type of sea salt prized for its distinctive flavor, is available at specialty stores; if you can’t find it, you may substitute another sea salt, such as Maldon.

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