Life is Stressful and I want to hide in bed all day but I will bake these instead Choco-Caramel Cupcakes of Wonder
Just as the leaves are falling and the trees are becoming bare, I am finally back. Life just began to get in the way and I haven’t been baking as much. And you know, it’s a real shame considering baking for me is like a giant squishy stress ball. When I get stressed out, I bake. Not necessarily for me to eat, but to create something wonderful, and to share with others. I know it sounds incredibly dorky, but I really love sharing what I create with other people.
Now that the elections I worked on are over, life is returning to an unfamiliar slower pace. I like being really busy, so this lull right now is really unfamiliar and quite odd to me. However, this is an excellent time to be creative again. I actually have time to be creative, as strange as it feels.
I started this blog after creating the ‘Cosmopolitan Cupcake’ for my friend Erica. I am quite excited as next weekend I will be up in St. John’s visiting her. I am hoping to create a new cupcake when I am up there in celebration of our visit and her upcoming birthday. I have a feeling it will be alcohol themed like the last one and just as girlie!
So now that I have bored you with a little blurb on my current situation I should share a recipe with you. This one to me is an oldie but a real goodie. I am posting it just in time for Halloween, and you can decorate it any way you like.
Sometimes you just need a little bit of comfort to help you handle change, a constant if you may. I have made these cupcakes a thousand times (yes a wee bit of exaggeration I know, deal with it) and they always give you that comfort you sometimes desire. Do you have a comfort-baked good that you love? Feel free to send them to me through the comments section. I love trying out new recipes.
So without further delay I give you the:
“Life is Stressful and I want to hide in bed all day but I will bake these instead Choco-Caramel Cupcakes of Wonder”
These are rich chocolate cupcakes filled with delicious caramel filling topped with chocolate ganache or frosting (and then I drizzle them with caramel, chocolate, sometimes coconut, and score bar…whatever you like!)
The cupcakes themselves are my favourite chocolate cake recipe I have shared with you a few times. However, I will repeat it again. In addition, remember, I use all-purpose flour because these are filled cupcakes. You need the weight; they shouldn’t be light and airy.
Chocolate Cupcake Base Recipe
3 cups of packed brown sugar
1 cup of butter (or margarine), softened
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
¾ cup baking cocoa (If I am making this for a special occasion I will use a really, really good cocoa. Or even cocoa and some melted high quality dark chocolate)
1 tablespoon baking soda
½ teaspoon salt
1 1/3 cups sour cream (Most of the time I use yogurt instead because I always have it on hand)
1 1/3 cups boiling water
Preheat oven to 350 degrees F.
In a large mixing bowl, cream your butter and sugar. Then, beat the creamy mixture. Add in your eggs one at a time beating extremely well after each addition. Beat the batter on a high speed until light and quite fluffy. Next, blend in the vanilla. In a separate bowl combine flour, cocoa, baking soda and salt. Now, add your dry ingredients while alternating with the sour cream into the wet ingredients. Mix this on low until combined. Don’t over beat. Stir in the boiling water until blended. Pour the batter into papered cupcake pans. This makes a billion cupcakes, feel free to scale down the recipe. I bake these for 20-28 minutes. You really need to test them, there is a lot of liquid in this recipe, and the time seems to vary. After 20 minutes just test them with a cake tester or a toothpick. If it comes out clean they are done, easy-peasy! After baking them once you will know how fast your specific oven cooks them. Please let them cool COMPLETELY before frosting them!
I am going to share with you the caramel filling. HOWEVER, please remember that making caramel is super dangerous. If you burn the heck out of yourself by not following directions or don’t use a deep enough pot… I am not liable
1 cup sugar
¼ cup water
2 Tablespoons light corn syrup
1 tablespoon butter
½ cup heavy cream (whipping cream is good)
In a VERY deep saucepan combine water, sugar and corn syrup and cook over medium heat. Stir together with a wooden spoon or spatula until the sugar is really well mixed. Now cover the pan and let it cook over medium heat for approx. 3 minutes. After 3 minutes remove the lid, increase the heat to medium-high, and then bring it to a boil. Now you DO NOT STIR, you must gently shake the pan so that the caramel doesn’t burn. Keep cooking it until you get a glorious amber colour and then you remove it from the heat and let it stand for about 30 seconds.
WARNING, DANGEROUS PART AHEAD! (I am so not kidding…)
Now, WHILE WEARING OVEN MITTS pour the heavy cream into the mixture, stand away from the pan and be super careful please. The mixture is going to bubble up quite a lot, hence the need for a VERY deep pan. Whilst being incredibly careful stir the mixture. Now, add the butter until it is incorporated. Now transfer to a bowl and let it cool for later use.
So after reading my previous columns I am sure you now know how to fill your cupcakes Once the cupcakes and the filling is cool you can fill your cupcakes with the delicious caramel and replace the cupcake top pieces.
Now it is up to you, I have shared with you delicious frosting recipes that can be viewed on the Southshorenow.ca website. I like to use a simple chocolate ganache with crumbled score bits and toasted caramel with some caramel drizzled on top! You could also decorate these for Halloween any way that you like them.
As usual, if you have any questions feel free to send me a message. I would be glad to help you. However, that’s it for me this week. When I come back from Newfoundland, I should have a brand new super girlie cupcake recipe to share with you all.
Until then, Ciao!