Thursday, November 17, 2011

Caramel Chocolate Cupcakes with Chocolate Ganache

Because the chocolate - caramel combo is just so darned delicious, I've got more. Caramel-filled Chocolate Cupcakes topped with Whipped Chocolate Ganache. heck. yes. 

The soft, gooey caramel inside those tender cupcakes is enough to make your heart melt- and then add a bit of rich chocolate ganache on top . . . can't go wrong my friends. Unless you decided to be 'healthy' and say no to this bit of delicous. That would be wrong. And sad.

But since I know all of you are too sensible to make such a wrong decision, lets move on.

The caramel is from than my fabulous friend and roommate, Jenna. An amazing cook and fellow foodie, J makes absolutely amazing caramel. Too die for. (I was almost tempted to add 'literally' but I wouldn't want you to 'literally' die and not be able to literally taste the amazing caramel. .. again that would be so wrong. And so sad, literally).

The chocolate cupcake recipe is from my favorite chef-baker-hostess-organizer-gardener-business-woman-seamstress-antique collector: Martha Stewart. 

The ganache is from trusty allrecipes. 

And the sprinkles. . . from the store. .. and yes, they are ABSOLUTELY necessary. Because why wouldn't you sprinkle on a little extra happy when given the chance? Especially lime green happy.

Anyways. . here's the recipe. . I know you'll make them. Because you're sensible. You know how delicious these cupcakes would be at that next party, or how much your neighbors would love them. (And how everyone else will be so impressed at your baking prowess as to never even hint at doubting your Martha Stewart-esque abilities. Ever. You'll be the baking queen). (Or maybe you'll be humble. Because your sensible). (But you can only be so sensible in one day. . . ).

Caramel Chocolate Cupcakes with Whipped Chocolate Ganache

For the One-Bowl Chocolate Cupcakes via Martha Stewart
3/4 cup cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/3 teaspoon salt
2 eggs, lightly beaten
3/4 cup warm water
3/4 cup buttermilk (or milk with a tad of lemon/lime juice)
3 tablespoons vegetable oil (no olive please)
1 teaspoon vanilla

1) Mix together the dry ingredients. Add the wet and stir with a whisk until smooth. Pour into a lined cupcake pan- filling each about 2/3 full, and bake at 350 for about 10-14 minutes, until toothpick inserted in center comes out clean. Should make about 24 cupcakes.

For the Caramel Filling
1/2 cup butter
1/2 can sweetened condensed milk
1/2 cup brown sugar
1/2 cup corn syrup
1/2 cup cream
1 cup cream, warmed

1) In a medium saucepan combie the butter, sweetened condensed milk, sugar, syrup, and 1/2 cup cream. Cook, constantly stirring, over medium heat, until a candy thermometer reads 230. Remove from heat and stir in the 1 cup warmed cream. Let cool. 

For the Whipped Chocolate Ganache
2 cups cream
3 cups semi-sweet chocolate chips

1) Pour the chocolate chips into a medium bowl, set aside.

2) In a small saucepan, heat the cream until just simmering. Remove from heat and pour over the chocolate chips. Let sit for 5 mins, then stir with a whisk until smooth. Refrigerate until completely cool, but not hard - about 30-40 minutes.

3) Either with a hand mixer or in a stand mixer (whisk attachment), whip until pale and the ganache almost doubles in volume. Refrigerate until ready to use.

Putting it together:
Cut out a nickel-sized hole in the top/center of each cupcake- fill with caramel. Top with the whipped ganache and sprinkles. Enjoy!


  1. Chocolate and caramel is indeed a fabulous combination. These cupcakes look amazingly good!

  2. Cupcakes will never seize to lift me up when I feel down. It is a spirit lifter, specially if they are so cute and pretty! I do not have the advanced skills in cupcake decorating but I am in the process of learning...I love collecting cupcake recipes so I can pratice a lot!
    Your combination is perfect! Love your cupcakes!

  3. i'm so excited to make these! One quick question- when you say cream do you man heavy cream?

  4. Helana NguyenApril 02, 2012

    I made these and they were to DIE FOR but sadly i had a few left because some crazy people do not like caramel (i brought them to school with me).
    I ended up having about a cup excess caramel so i made a pound cake and used it as a filling between layers and a topping.
    All of these separate are amazing but together they are absolutely mouth-watering.

  5. if i make them a day or two before the party i'm going to, will the cake absorb the caramel?

    1. The caramel should be 'set' enough to stay put in the center and not get absorbed into the cake- you shouldn't have a problem making them ahead of time.

  6. AnonymousMay 27, 2014

    How far in advance can I make the ganache icing and store in the fridge?

    1. I would say 3-4 days would be fine, but bring it to room temperature before use.