This is my favourite cupcake recipe! It’s the moistest cupcake you’ll ever make, but yet it’s so easy! You’ll just need to get your hands on some good cocoa powder and some dark chocolate, 70% cocoa or more is best!
- 350 g all purpose flour
- 60 g cocoa powder
- 350 g granulated sugar
- 1 tsp baking soda
- 1 pinch of salt
- 150 g dark chocolate 70% cocoa or more
- 3 large free range eggs
- 240 ml cold coffee
- 240 ml buttermilk
- 210 ml vegetable oil
Sift together your all purpose flour, cocoa powder, sugar, baking soda and salt. Chop your dark chocolate roughly and mix into your dry ingredients (I used 70% Cocoa Lindt Dark Chocolate). Now in a separate bowl, mix your wet ingredients: eggs, cold coffee (make sure your coffee is cold, you don’t want to cook your eggs), buttermilk and vegetable oil. If all of these ingredients are at room temperature your cupcakes will turn out better, there will be less of a temperature change when you put them into the oven. Pour your dry ingredients into your wet and mix well. Put this mixture into a measuring cup or pitcher so you can pour out your batter easily. This batter is a lot more liquid than other cupcake batters so don’t be worried!
Pour the batter into your cupcake parchments 3/4 of the way. This recipe will make exactly 24 cupcakes! Bake at 340 degrees fahrenheit for 20 minutes or until a toothpick inserted through the centre of the cupcakes comes out clean. While your cupcakes are baking I find the perfect opportunity to make the buttercream.
- 300 g soft unsalted butter
- 520 g icing sugar
- 150 g salted caramel
In a stand mixer on a medium-high speed cream your unsalted butter until it becomes a pale yellow colour. Add half of your sifted icing sugar and mix on low until it has combined. Add the remainder of your icing sugar and again on low mix until its combined. When all of your icing sugar has incorporated, beat on the highest setting for 5 minutes. When the air has been incorporated in the buttercream, add 150g of salted caramel and mix on a medium speed for a few more minutes! If your icing consistency is a bit too thick, add a couple tablespoons of milk to loosen it up. Prepare all of your icing by putting it into piping bags and put the rest of the salted caramel into a piping bag with no tip.
Hopefully by this time your cupcakes should be done! Let them cool in the cupcake tins for 5 minutes, then to the cooling rack they go!
When the cupcakes are fully cool, insert a chopstick or something similar through the middle of your cupcake. This is where the salted caramel piping bag comes in! Fill a generous amount of salted caramel inside the hole you created with the chopstick. Pipe your icing any way you like and there you go! A moist salted caramel chocolate cupcake!