I struggled with what to call these cupcakes, I had someone recommend “caramel tuxedo” then I thought of just calling them “holy mother of yum”. Truth be told “The best Chocolate cupcake recipe topped with the best vanilla buttercream finished off with salted caramel drizzle and toffee crumbles” was a bit too long to fit up there. That’s really what I would have preferred these be called because that is exactly what they are. I just condensed that version a bit I guess. I just thought good old “Black and White Cupcakes” was the easiest route to go.
I was searching for ideas for something for Kirkley and I to make together over this past VERY stormy Memorial Day weekend so I pulled out the big guns. I am sharing with you the best of the best. If I’m being honest, I really LOVE this chocolate cupcake recipe in cake form because you’re better able to savor the moistness of it. This can completely be turned into a cake recipe by using (2) 9 inch round cake pans and frosting / drizzling as normal.
Kirkley wanted cupcakes. They’re much easier for her to just eat the icing off of in a more compact manner. Less messy for my very prissy child. 
She just loves “making”. I almost went with my absolute favorite cupcakes ever ever ever, these Cookie Dough ones are always a big hit. However I wanted to try something different that I could share with you. Ideally I am going to start trying to focus more on recipes here that kids can help with. Probably not all of them will be, but most of them. To really drive home the emphasis on “Baking with someone you love”. I think honestly it helps her too. We work on counting, and it will help her down the road with fractions. Being in the kitchen is far more educational than you would think!
I digress, back to the recipe itself! This honestly is also my go to buttercream recipe. It is something I’ve toyed with and adapted over the past few years and perfected…in my humble opinion of course :-). The secret here is the salted butter in the recipe. It just gives it the right hint of salty with the sweetness. The half butter and half shortening combination helps the frosting withstand a little humidity and heat as well. If you have extra, you can store it in the fridge in an airtight container for 2 weeks (probably longer but my rule of thumb is nothing is good after a couple weeks in the fridge).
- CUPCAKES:
- 2 cups Cake Flour
- 2 cups granulated sugar
- ¾ cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine ground sea salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- FROSTING:
- 1 Cup salted butter (room temperature)
- 1 Cup butter flavored Crisco shortening
- 2 Tsp pure vanilla Extract
- 2 lbs of Powdered Sugar
- ¼ cup milk
- CARAMEL DRIZZLE:
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon fleur de sel (or any other flaky sea salt)
- FOR THE CUPCAKES:
- Preheat the oven to 350 degrees F. Line 3 cupcake tins with cupcake liners and set aside.
- In a stand mixer combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until well combined.
- In separate bowl, whisk together the buttermilk, oil, eggs, and vanilla.
- With the mixer on the lowest speed, slowly pour the wet ingredients to the dry. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on low speed and add the hot coffee. Mix just to combine, it is very important not to over mix.
- Pour the batter into the cupcake tins ¾ full and bake for 30 to 40 minutes, turning half way. Remove from oven when toothpick comes out clean.
- Cool in the tins for 30 minutes, then move to a cooling rack and cool completely.
- FOR THE FROSTING:
- Cream together butter, shortening and vanilla extract on high speed until no lumps remain (3-5 minutes).
- Add Powdered sugar slowly until combined and then add in the milk. Stir on medium high speed for 8 minutes until frosting is fluffy.
- FOR THE SALTED CARAMEL DRIZZLE:
- Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.
- Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
- Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
- As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
- Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
- Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.
- ASSEMBLY:
- Once cupcakes have cooled completely, place frosting in a pastry bag fitted with a large opening frosting tip of your choosing. Frost each cupcake then drizzle with caramel sauce. Lastly sprinkle with toffee.
- SIDE NOTE- I've found that after a couple days the toffee sprinkles can give the buttercream a different flavor. I recommend sprinkling cupcakes with toffee right before serving.
The post Black and White Cupcakes with Salted Caramel Drizzle and Toffee Bits appeared first on Caleigh's Kitchen.
