Salted Caramel Choco-Beer Cupcakes

I found this recipe on The Brooklyn Kitchen Blog and have been waiting for the perfect occasion to try it out. Today marks the day of a Brambleversary- Happy 10 Year Anniversary, Norm!

Since my hubby was out with the boys last night, I spent the evening in the kitchen, baking away. This recipe is a 3 step process that took about 2 hours total. But this is not your average cupcake, people. It’s a melt in your mouth, salted caramel delicacy and a MUST try recipe!

Picture 195

Cake
1 cup flavorful dark beer
1/2 cup unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
2 teaspoons instant espresso powder (I used 1 tsp)
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda

  • Combine the beer and butter in a large sauce pan and heat to melt.
  • Remove from heat; whisk in the cocoa, sugar, and espresso.
  • In a bowl, whisk the sour cream with the eggs and vanilla, then mix with the beer mixture.
  • Sift together the flour and baking soda, and fold into the batter.
  • Pour into cupcake pan (you can go a little more than ¾ full on these) and bake for 25 minutes at 350 degrees. Cool completely on a rack. *I cooked my large cupcakes for 17 minutes and my mini cupcakes for 11 minutes. They turned out perfect.*

Salted Caramel Cupcakes

Salted Caramel Cupcakes

Salted Caramel
4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt, kosher or sea

  • Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat—stir with a wooden spoon to combine
  • Cover the saucepan and let it cook over medium/medium-low heat for 3 minutes.
  • After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
  • Do not stir from this point on, but once the mixture starts to turn brown at the edge you should carefully shake/swirl the pan so that one area of the caramel doesn’t burn.
  • Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
  • Pour the heavy cream into the mixture. Be careful. The mixture will bubble up! (*it doubles in size so make sure the saucepan has plenty of room at the top)
  • Stir the mixture. Add the butter, lemon juice, and salt. Stir until combined.
  • Pour into a heat-safe measuring cup.
  • Stirring occasionally, allow to cool until thick and warm, about 20 minutes.

*It took about 13 minutes for the caramel to turn to an even amber color.

Salted Caramel CupcakesFrosting
1.5 sticks butter at room temperature
6 ounces cream cheese
4-5 cups powdered sugar
3/4 cup salted caramel (from recipe above)

  • Beat butter and cream cheese at medium speed until creamy.
  • Sift 2 cups of powdered sugar into the cream cheese mixture and beat to combine.
  • Add 3/4 cup of the salted caramel and beat to combine.
  • Sift rest of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire.

*I ended up adding an extra two cups of powdered sugar (so 7 cups total!) so it wasn’t so runny.

Salted Caramel CupcakesTo Assemble: Frost the cakes, drizzle leftover caramel on top, and sprinkle a few grains of salt on each one. I used Dean & Deluca Murray River Pink Salt for the Brambleversary ones and it was perfection in a grain. Top with a chocolate covered espresso bean if you’re feeling fancy. Pair with the rest of your beer (or a glass of milk – these are rich fabulous cupcakes)! Makes 22-24 cupcakes.

Salted Caramel Cupcakes

 

13 Responses to “Salted Caramel Choco-Beer Cupcakes”

  1. Amy W says:

    Wow. Seriously, wow. I love how you are such a fitness and health guru and still manage to sneak a few cupcakes in now and then. :)

  2. Kelly Taylor says:

    oh my.

    those look sooo good.

    are you sure it is worth 2 whole hours to make, lol!

  3. Jacquelyn says:

    Oh dear, these are so yummy that my thighs found 5 pounds just reading the recipe and looking at the pictures.

  4. Pamela says:

    Well I'm sure that these lovely confections are one of the "Colorful" food groups that fit into resolutions! Yum

    Aloha,
    P.A.Mella

  5. Pamela says:

    OOPS and Oh yes,

    Happy 10th Year Anniversary!! No small feat and here's sending Best Wishes for 10 more, smooth, prosperous, FUN and healthy ones!

  6. Lynn in Seattle says:

    Happy Anniversary Norm! I'm sure you'll love your special treat — doubt if you'll get more than one (grin)!

  7. TeresaR says:

    Happy Brambleversary to Norm! :)

    With beer in the batter, dh might actually request that I make cupcakes…LOL!

  8. Kiptivio says:

    What a yummy-looking recipe, Ann-Marie! Thanks for sharing!!

    Btw – what temperature did you have your oven set at?

  9. Rian says:

    yum, yum, yum! that is a combo of some of my fav things, beer, chocolate and salt! i will definitely make these soon.

  10. Anne-Marie says:

    They were totally (!!) worth it for the 2 hours to make and 2 hours of gym time just to eat one cupcake. You know where I'll be tonight after work! =)

    Teresa, I had a half bottle of beer left so you can serve that cupcake to him with the leftover beer =)

    I had cheese flown in from France with wine for Norm's Anniversary Present. He seems quite taken with it – the only disappointment for him is that he filled up on cupcake so there was no room for cheese for lunch! =)

  11. Wonder Turtle Soaps says:

    Oh, my goodness, these look good! I love to bake, I love cupcakes, and I love beer. Beer IN a cupcake is so brilliant … never would have thought to put them together.

    Thanks for posting this recipe, Anne-Marie!

    And Happy Brambleversary, Norm!

  12. Brigette says:

    Those look just scrumptious!

  13. Virginia bed and breakfast | Victorian inn bed and breakfast | Romantic bed and breakfasts says:

    I really love your recipes and everything I’ve tried so far have been very successful! My family just loves the flavors you introduce. I’m already drooling in front of my pc. I think they are best eaten slightly warm without frosting. I can’t wait to try this one as well.

    Best Regards,

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