Prep time: ten mins
Prepare time: 20 mins
Ingredients:
For that cupcakes:
1/4 cup Unsalted Butter, at 70 degrees
1 cup Granulated Sugar
1 Egg
° cup Cacao Powder
1 1/4 cup All-purpose Flour
° teaspoon Salt
1 teaspoon Vanilla Flavoring
° teaspoon Instant Espresso Powder
1/2 teaspoon Baking Powder
° teaspoon Sodium Bicarbonate
1 cup Milk
For that topping:
1 ° glasses of Heavy Whipping Cream
° cup of Confectioner Sugar
Caramel sauce (commercially made or homemade)
Fleur De Sel for topping
1) Preheat your oven to 350 levels. Line a 12 piece muffin tin with liners and hang aside.
2) On the large bowl, sift together the flour, cacao powder, baking powder, sodium bicarbonate, salt and instant espresso powder, put aside.
3) Inside a large bowl, utilizing an handheld electric mixer (you may also make use of a standing mixer) cream together the butter and sugar, add some egg and vanilla and blend it in until well combined.
4) Incorperate your milk together with your dry ingredients and blend enough to include.
5) Utilizing an frozen treats scoop, divide your batter inside your muffin tin and bake the cupcakes for around 18 to twenty minutes or until fully cooked through, let it awesome completely!
6) Utilizing a handheld electric mixer, whip the heavy cream until soft peaks form, add some powdered sugar and then mix until it forms stiff peaks.
7) Utilizing a disposable piping bag (or any piping bag) fitted having a large plain tip, frost your cupcakes inside your preferred pattern.
8) Utilizing a large resealable bag, then add caramel sauce into it and push everything into among the corners from the bag (so you are making your personal piping bag) snip off a small bit of the corner and drizzle a few of the caramel sauce over the top cream. Sprinkle a tiny bit of fleur de sel on the top and serve!
Recipe By: Laura Vitale