Have you ever eaten a chocolate cake or cup cake that looks chocolatey but doesn't taste so?
Well, this ain't that one!
This is an intense chocolatey, almost sinful (but not quite!) chocolate cupcake that is sure to please everyone. Not to mention the fact that its frosted with the most amazing and simple to make salted caramel frosting!
So lets get started?
- Large Mixing Bowl - to mix our batter in
- Spatulas - for mixing
- Smaller Bowls - for us to mise en place everything.
- Cupcake Mould & Liners - to bake the cupcakes in
- Electric Hand Mixer - for the frosting
- Knife - to cut the lemon with
- Lemon Squeezer - Optional
for the cupcake batter
- Milk - 60 g
- Lemon - 1/2
- Flaxegg (1 tbsp flaxseed powder + 3 tbsp Water)
- All Purpose Flour - 65 g
- Castor Sugar - 100 g
- Sunflower Oil - 30 g
- Cocoa Powder - 25 g
- Baking Powder - 1/4 tsp
- Baking Soda - 1/2 tsp
for the frosting
- Butter - 150 g
- Milkmaid - 50 g
- Caramel Sauce - 100 g
1. We start with making our Buttermilk first. This makes our cupcakes really soft and fluffy. For Buttermilk, we add juice of 1/2 a lemon into 60 g Milk. Mix it gently and keep it aside.
2. Next make the flaxegg by mixing 1 tbsp flaxseed powder with 3 tbsp water. Keep it aside to too.
3. Next we bloom our cocoa. Add 3 tbsp hot water to 25 g Cocoa Powder, mix and keep it aside. The cocoa mixture will be quite lumpy at this stage, and that is completely okay.
4. In a large mixing bowl, we add 30 g Sunflower Oil, Flaxegg and 100 g sugar and mix them till everything is well combined.
5. To this mixture we add our Buttermilk and mix again.
6. Next goes in the bloomed cocoa and everything is mixed thoroughly.
7. Finally we add our dry ingredients - Flour (65 g), Baking Soda (1/2 tsp) and Baking Powder (1/4 tsp) and mix everything well.
8. The batter is now ready. Line the cupcake tin with the liners and pour the batter in each one of them equally. I have used a 1/4 cup measure to distribute the batter evenly.
9. Bake them for 20 min at 170℃.
10. While they are baking, lets prepare our frosting. We start with 150 g of cold butter and whip it using an electric hand mixer.
11. Cold Butter whips up faster than room temperature butter and is also able to hold its shape better. We will whip it till the butter becomes almost white and does not fall from the bowl even when inverted.
12. After the butter is whipped, we add milkmaid and caramel to it in parts. We don't want to lose all that texture we just created in the butter so we add it in parts.
13. Once the mixture is whipped, you can use it directly on the cooled cupcakes or keep it in the refrigerator so that it maintains the texture.
14. Once the cupcakes have baked, allow them to cool and come to room temperature before frosting them. If you have ever tried to frost a warm cupcake, you know what I'm talking about, if you haven't, don't try!
15. Finally, after all the cupcakes cool down, pipe the frosting on to the cupcakes with a nozzle of your choice (I'm using a Star 2D nozzle). And that's it!
Our cupcakes are ready to be enjoyed!!