Moist and fluffy chocolate cupcakes topped with dollops of delicious caramel ganache. I whipped the caramel ganache with mascarpone (you can also use cream cheese) to balance out the sweetness, then added these adorable and fun to make heart toppers. How cute is that!
PREPARATION FOR CARAMEL GANACHE. Combine the heavy cream and vanilla extract in a container (preferably with a spout). Set aside.Place the chopped dark chocolate and butter in a deep bowl then set it aside.
MAKE THE CARAMEL. In a saucepan, pour the water and the sugar. Give a little stir. Put the saucepan over medium heat until it has a deep amber color, around 6-8 minutes. At this stage, It is important not to stir because it can make the sugar crystallize. If using a thermometer, the temperature of the sugar should be at around 175 to 190 Celcius (345 to 375 F). Once the mixture is already amber color, remove the saucepan from heat and pour the cream into the saucepan in a slow, steady stream while stirring the caramel constantly with a wooden spatula. Add the sea salt and stir.
MAKE AND COOL THE CARAMEL GANACHE. Immediately pour this hot caramel over the bowl of dark chocolate and butter, stirring with a whisk until smooth. Cover with plastic wrap and let it cool.
MAKE THE CHOCOLATE CUPCAKES WHILE WAITING FOR THE CARAMEL GANACHE TO COOL.
PREPARATION FOR CHOCOLATE CUPCAKES. Preheat oven to 350 F (180 C). Line a 12-hole cupcake pan with paper liners.
SIFT DRY INGREDIENTS. Sift the flour, unsweetened cocoa powder, baking soda and salt in a bowl. Do this two times. Set aside.
CREAM. In a bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about four minutes.
ADD THE EGGS AND VANILLA. Add the eggs one at a time, mixing slowly after each addition, but not more than 30 seconds. Add the vanilla together with the last egg.
ALTERNATE ADDING THE DRY AND WET INGREDIENTS. While doing the following steps, scrape the sides of the bowl in between, if needed. With the mixer still running on medium-low speed, add one-half of the dry ingredients into the bowl. Once the flour is incorporated into the batter, add the coffee, beating slowly until incorporated, but not more than 30 seconds. Add the remaining flour mixture, mixing again until just combined, followed by the heavy cream. Continue mixing on medium-low speed until everything is incorporated, about 1 minute. The batter will be runny.
BAKE AND COOL. Portion the batter into the cupcake pans, about 3/4 full. Bake for 25 minutes, or until a toothpick or cake tester inserted into the center of a cupcake comes out clean. Allow to cool for one minute in the pan, then transfer the cupcakes to a wire rack. Let the cupcakes cool completely before frosting them.
WHIP THE CARAMEL GANACHE WHILE WAITING FOR THE CUPCAKES TO COOL.
WHIP THE CARAMEL FROSTING. In a bowl of stand mixer fitted with paddle attachment, add the room temperature caramel ganache. Start mixing on low speed for about 2 minutes, then add the room temperature mascarpone or cream cheese little by little. Increase speed to medium-high until the everything is well combined, has thickened, and fluffy - about 1-2 minutes. Do not overmix or your mixture might curdle or become too stiff.
FROST the cupcakes in whatever way you like. If making for Valentine's, make them more adorable with the DIY heart-shaped toppers above.