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Hot and Spicy Chocolate Caramel Cupcakes from Helen Annely

Posted at: 02/07/2013 12:33 PM
Updated at: 02/09/2013 11:07 AM

Hot and Spicy Chocolate Caramel Cupcakes
from Helen Annely

 

 

 

(Makes 36 Cupcakes)

1 3/4 Cups Flour
3/4 Cup Cocoa
2 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Salt
1 Tsp Cinnamon
1 1/2 Tsp Cayenne Pepper (add more or less depending on how much spice you like)
1/2 Cup (1 Stick) Unsalted Butter - Softened
1 Cup White Sugar
1 Cup Packed Light Brown Sugar
2 Eggs
1 Tsp Vanilla
1 Cup Strong Black Coffee - Cooled
3/4 Cup Buttermilk

 

Preheat oven to 350°F.


Whisk flour, cocoa, baking soda, baking powder, salt, cinnamon and cayenne pepper in a medium mixing bowl so all ingredients are combined. Set aside.

In a large mixing bowl beat butter on high speed for about 30 seconds. Beat in white sugar for about 1 minute and repeat with brown sugar. Beat in eggs one at a time and vanilla until smooth and creamy.

Combine coffee and buttermilk in a large liquid measuring cup.

Alternate beating flour mixture and liquid ingredients into batter. Beat on low until just mixed.

Fill cupcake tins to 2/3 full and bake for 16-18 minutes, or until toothpick inserted in center comes out clean.

Cool on wire rack completely.

***NOTE: You can use your favorite chocolate cake recipe or even a box mix if you wish. Just add 1 Tsp Cinnamon and 1 1/2 Tsp Cayenne Pepper to the dry ingredients to give it a little something spicy.


Caramel Frosting Flambe

1/2 Cup (1 Stick) Unsalted Butter
1 Cup Packed Light Brown Sugar
1/4 Cup Heavy Cream
1 Tsp Vanilla
2 Cups Powdered Sugar
2 Tbsp Milk
Sea Salt
White Sugar (for sprinkling)

Melt butter in pot on stove over low heat. Add brown sugar and mix until blended, repeat with heavy cream. Stir constantly over low flame until sugar is melted completely. It will have a runny very smooth texture. Remove from heat and let sit at room temperature to cool for about 30 minutes while stirring occasionally. Empty caramel into large mixing bowl and add vanilla. Beat well. Beat in powdered sugar one cup at a time until blended. Beat in milk and a pinch of sea salt at high speed until frosting is rich and creamy.

Frost cupcakes.

These are delicious if you stop here, but if you want to add a little heat to your cupcake read on.

Sprinkle cupcakes with sugar and with a small kitchen torch gently flame the top of the cupcakes until they become a nice golden brown. Let cool for a few minutes before serving.

Happy Valentines Day!!