My search for the perfect Chocolate Cupcakes have ended.
This recipe from
gimmesomeoven makes such moist delicious cupcakes. For the cakes, I still love my recipe
here, but my cupcakes were always little dry with it.
For the Salted Caramel Chocolate Ganache:
1 cup salted caramel sauce
1/2 cup cream
18 ounces dark chocolate
Heat the salted caramel sauce in a pan, and add dark chocolate pieces to it. Take off the heat, and add half cup cream. Let it settle for couple of hours before piping it.
I did not wait long enough for the ganache to settle, and started piping while it was still warm, and so the messed up piping.
For salted caramel, I followed the below recipe from Flavor the Moments:
Ingredients:
- 1 cup graulated sugar
- 1 tablespoon water
- 3/4 cup heavy cream
- 2 tablespoon unsalted butter, cut into cubes
- 1 teaspoon fleur de sel
Directions:
Place the sugar and water in medium saucepan over medium low heat. Cook, stirring, until the sugar has dissolved. Increase the heat to high, and boil the sugar without stirring. If the sugar begins to crystallize on the sides of the pan, carefully use a wet pastry brush to brush it off. Boil until the sugar turns a deep amber color, being careful not to burn. Remove from heat and whisk in the cream a bit at a time. Whisk in the butter and fleur se sel. Transfer to a cool jar.
Happy Baking!
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