Caramel Cappucino Royale Cupcakes

Caramel Cappucino Royale Cupcakes

These Caramel Cappucino Royale Cupcakes stand tall with a burnt caramel buttercream (keeping reading so what I mean by burnt), balancing that is a chocolate flavored cappuccino cupcake and stuffed inside is a cupcake surprise filled with salted caramel pudding.  Definitely not subtle, this cupcake is filled with some serious goodness.

Yes, I have a problem. I’ve been told that my over-the-top desserts are my alter ego, but the less said about that, the better – so let’s just stick to the cupcake.

The burnt caramel is just that-burnt. I took the homemade caramel sauce one step further than a medium amber shade to a deep dark amber shade, one that very closely resembles a light brew coffee shade.  If you are  familiar with crème brulee and the burnt sugar crisp shell on top, then you’ll understand what I mean by “burnt”. The frosting taste very similar to that in flavor.

As if that wasn’t enough, I thought why stop there? I decided to stuff the cupcake with some salted caramel pudding for an added depth of gluttony-er, I mean, goodness.

You’ve been warned: this is a rich little baby cake.

A few notes:

• Advance preparation: The salted caramel pudding can be made three days in advance. The burnt caramel buttercream can be made seven days in advance and then brought to room temperature for piping consistency. The cupcake can be made a day in advance.
• For a step-by-step picture tutorial to making homemade pudding click here.
• For the coffee portion, I use Starbucks Via instant coffee. It’s strong and bakes up with more flavor than any other espresso powder I have used.
• I highly recommend Scharffen Berger’s Unsweetened Natural Cocoa Powder. It’s the best on the market and will make a huge difference in your baking results in terms of flavor.
• The chocolate cupcake portion is from Alice Medrich for Scharffen Berger.  The only adaptation I made to the recipe was to add 2 tablespoons of Via coffee.

Caramel Cappucino Royale Cupcakes

Scharffenberger’s Chocolate Cupcake

(By Alice Medrich for Scharffen Berger Chocolate Maker)

Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Makes 12 cupcakes

Ingredients:

Cupcakes:

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot water

Burnt Caramel Buttercream:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce (recipe follows)

Homemade Caramel Sauce:

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream

Salted Caramel Pudding: – Click here for the recipe.

Instructions:

Cupcakes:

Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the  coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Burnt Caramel Buttercream:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Homemade Caramel Sauce:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. Let mixture come to a dark amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Stir to combine.
2. Set aside 3 tablespoons for drizzling on top of finish cupcake.
3. *Note: Since the caramel sauce is cooked longer than traditionally done so, the consistency will thicken quickly as it cools. Reheat in the microwave as needed to work with it.

Assembly:

1. Create a small well in the cupcake and fill it with Salted Caramel Pudding. Pipe frosting on top and using a small sieve lightly dust frosting. Finish with a caramel drizzle on top.