I’ve been wanting to make salted caramel cupcakes ever since I saw this recipe on cupcakeblog. This past Christmas one of my friends gave me a jar of fleur de sel so I made some salted caramels and salted caramel cupcakes for her birthday.
I originally planned to make the salted caramels in Chocolate Obsession which are covered in tempered chocolate and splinkled with fleur de sel. Then I saw this recipe for chocolate salted caramels on Gourmet. These had the chocolate mixed into the caramel and I could avoid trying to temper chocolate for now. I read through a lot of the reviews, trying to make sure I didn’t end up with caramels that were too soft or too hard.
It seemed like most of the reviewers had different temperatures that worked for them so I decided not to rely on temperature alone. In addition to temperature, I also spooned small amounts of the caramel mixture into an ice water bath to see how it set up. I’m glad I did it this way because the temperature at which I stopped the caramel was different from the temperature in the recipe. The caramels were perfect but then hardened a few days later so I had to put a warning on my gift tag that the caramels needed to be microwaved for a few seconds.
I ended up with an extra treat after making the salted chocolate caramels. Instead of filling the caramel covered pot with water to get all the gooey caramel off, I filled it with milk and enjoyed a salted caramel hot chocolate. I couldn’t waste all that good stuff!
When it was time to make the cupcakes, I couldn’t decide on what kind of chocolate cupcakes I wanted to pair with the salted caramel frosting so I made 2 batches: one batch of the chocolate cupcakes from cupcakeblog and another batch from a different recipe.
In the end, I decided to go with the darker, more delicate chocolate cupcakes.
I froze and cut up some of the extra salted caramel to place on top of the cupcakes just like chockylit had but after a few minutes it was melted and runny. I didn’t want to leave it like that so I cut up some of the chocolate salted caramels and stuck them on. These cupcakes were really good – I can’t wait to make them again!