Chocolate and Ale Cupcakes with Salted Caramel Frosting
makes 2 1/2 dozen / cake recipe adapted from Food 52
for the cupcakes
2 cups pure cane sugar
1 3/4 cups all-purpose
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 eggs
1/4 cup whole milk
3/4 cup amber ale
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup boiling water
Preheat oven to 350 degrees F. Spray muffin tins with nonstick spray.
In a large mixing bowl, whisk to combine sugar, all-purpose flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, ale, oil, and vanilla extract and whisk until smooth; about two minutes. Then, whisk in boiling water. The batter will be quite thin but do not worry!
Divide the batter evenly amongst the 30 muffin cups, filling each only half way. These cakes will rise significantly!
Bake for 18-20 minutes, until the cakes spring back when tapped lightly in the center. Do not open the oven during the baking time else the cupcakes will fall.
Place the cupcakes on cooling racks to cool while you prepare the frosting.
for the caramel
3/4 cup sugar
1 tablespoon water
1 tablespoon unsalted butter
1/2 teaspoon vanilla
2/3 cup heavy whipping cream
1/2 teaspoon kosher salt
In a small sauté pan combine sugar, butter and water. Place over medium heat and stir until the butter melts and the sugar begins to dissolve.
Once the sugar has dissolved, cease stirring, and boil for 5-7 minutes, or until amber in color. Swirl the pan occasionally so that the caramel browns evenly, but do not stir or scape down the sides while the caramel is cooking. Once the color is correct, remove from heat and add vanilla, heavy cream, and salt. Be careful as the caramel will bubble and may splatter.
Once the cream has been stirred in, return the pan to the burner and whisk until the caramel is smooth.
Allow the caramel to cool to room temperature.
for the frosting
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 tablespoons heavy cream
2 cups confectioner’s sugar
1/2 cup salted caramel, cooled
1 teaspoon vanilla extract
In a large mixing bowl, combine cream cheese and butter. Beat on medium speed with an electric hand-mixer until smooth. Reduce the speed to low and beat in heavy cream.
Continue mixing on the lowest speed while you gradually add confectioner’s sugar; scraping down the sides of the bowl between additions.
When the frosting is smooth, slowly beat in caramel and vanilla extract.
Spread the frosting on top of the cooled cupcakes and drizzle with the excess caramel. Store in airtight containers and refrigerate until ready to serve. Enjoy!