Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 18 cupcakes (I got 20 cupcakes)
INGREDIENTS
For caramel cream cheese frosting
1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped (I used 1 whole vanilla bean)
1-1/2 sticks (12 tbsp) unsalted butter, softened
2 tablespoons heavy cream
1-8oz package cream cheese, cut into cubes
For chocolate cupcake
1-3/4 cups AP flour
1/4 cup unsweetened cocoa powder
3/4 cup baking soda
1/2 tsp baking powder
1/2 tsp salt
1-1/2 sticks (12 tbsp) unsalted butter, softened
3/4 cup lightly packed brown sugar (I used light brown sugar)
2 large eggs
2 oz unsweetened chocolate, melted
1 cup buttermilk
1/2 tsp vanilla extract
Directions:
To make caramel cream cheese—
In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don’t worry if the butter separates.) Discard the vanilla bean.
[NOTES: Mine took about 12 minutes.]
Transfer half of the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate at least 6 hours, until very firm.
Reserve the leftover caramel for drizzle. Store in the refrigerator until ready to use.
[NOTES: The caramel cream cheese recipe only made enough to frost 9 cupcakes so next time I\’ll probably double the recipe.]
To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl. In another medium bowl with an electric mixer on high, beat the butter and sugar until light and fluffy about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flour mixture alternatively with the buttermilk in batches, beginning and ending with the flour mixture and beating until blended. Stir in vanilla.
Fill the cupcake liners about 1/2-2/3 full. Bake until golden and a toothpick inserted in the center comes out clean about 17-20 minutes. Allow to cool completely before frosting.
To assemble cupcakes—
Pipe on the frosting using a 1A round tip. Drizzle with leftover caramel. (If caramel is too thick, microwave in intervals until you get the consistency you want.)