Great idea, and great flavor! I made these as 24 cupcakes, but you could easily get 28! I received rave reviews, but told the mini version would be better since it was a LOT of cupcake. Personally, I think the cake was a little heavy, so may try again with a "Buster Brown' (brown sugar cake) recipe.
Salted Caramel-Chocolate Cupcakes
Comments and Reviews 1-3 of 3
bakermom2 Posted: 02/06/11
Crwelton Posted: 09/25/11
These were delicious! The cake was more dense than a regular cupcake but it held up well to the heavy toppings and wasn't too sweet. The ganache was the best part about these, in my opinion, but was also the most time consuming part in waiting for it to set up. The recipe said 30 minutes but I found that insufficient and needed at least an hour. Also take into consideration the temperature and humidity in your home. I also could not find flake salt and had to use Kosher which melted into the frosting and was not noticeable. For the full effect I'd recommend flake salt.
jreed8dx Posted: 03/27/12
Ugh! This was a lot of work for a bad result. To be fair, I overcooked the cupcakes (regular size) by about 5 min. They're a little hard, but have nice flavor. My main problem is the buttercream. It was a mess, even after I refrigerated it while the ganache set up. I tried to pipe it on the cupcakes and by the time I finished, the first ones had frosting running down the sides. I tried to repair it by scraping frosting off so there was just a thin layer (a major detractor for me), which worked. My husband loved them but I got sick after two bites- way too sweet for me. I love caramels, but I think caramel buttercream is too much. I refrigerated them overnight, which helped the frosting set. We'll see how they're received at the work birthday today.