When given the exciting task of making Thanksgiving dessert, I obviously thought of making cupcakes! Besides pumpkin, caramel is a popular fall flavor. Instead of making a caramel cupcake, I decided to pair it with a mocha cupcake for what I thought was an excellent combination!
Mocha Cupcakes-Makes 12
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
Begin by preheating the open to 350 degrees F. Sift the flour, cocoa powder, baking powder, baking soda, and salt.
This will create a smooth light brown mixture. Separately, mix milk and coffee. In another bowl, beat butter and sugar. Then, add in egg.
Alternate mixing in milk mixture and flour mixture.
3 large eggs whites
3/4 cup sugar
Pinch of salt
1 cup unsalted butter
20 candy caramels
Over low heat, combine egg whites and sugar.
When the sugar has dissolved, remove from heat and beat. When the mixture is fluffy, it is complete-about 6 minutes. Next, beat in the butter on medium low speed until mixed well.
To achieve the caramel taste, melt 8 candy caramels on low heat in the microwave-about 2 minutes. Stir often. Stir in 1/2 caramel mix into the frosting. Pipe frosting, and drizzle remaining caramel over cupcake. Garnish with candy caramels and sprinkle with sea salt!
Recipe from Shelly Kaldunski’s, Cupcakes: Luscious bakeshop favorites from your home kitchen