Chocolate Ganache Cupcakes with Caramel Buttercream

Bake and Shop

Makes: One dozen cupcakes 

Prep Time: 45 minutes 

Bake time: 19-20 minutes

Ingredients

CUPCAKES

1 cup all purpose flour

1/2 cup brown sugar

1/3 cup granulated sugar

1/3 cup best cocoa powder

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/3 cup canola oil

1/3 cup heavy cream

1 large egg

1 teaspoon chocolate or vanilla extract

1/2 cup plus 2 tablespoons buttermilk

CHOCOLATE GANACHE

1/2 cup heavy cream

8 ounces best quality semi sweet chocolate chips

CARAMEL BUTTERCREAM

1 cup unsalted butter at room temperature

8 ounces full fat cream cheese at room temperature

1/2 cup caramel ice cream topping, ( I used Hershey’s)

4 cups confectioners sugar

1/4 teaspoon salt

1 bag of the best toffee cut into small pieces, ( I used B Toffee) but you can use Heath bars, etc!! It’s about 6 ounces  *this will be for placing on top of the frosting

Directions

FOR THE CUPCAKES

Preheat your oven to 350 degrees.  Line a cupcake pan with 12 cupcake wrappers.

In a large mixing bowl by hand, whisk together all of the dry ingredients.  In another small bowl, whisk together all of the wet ingredients.  Add the wet into the dry and mix until just incorporated.

With a small ice cream scoop, scoop the batter into each cupcake liner.  You will have exactly enough to fill all 12 about 3/4 of the way full.

Bake for 10 minutes then rotate the pan.  Bake for another 9 to 11 minutes.  Take out to cool in the pan for 10 minutes.

Place the cupcakes on a wire rack and place them in the fridge for 30 minutes while you make the buttercream and the ganache.

MAKE THE GANACHE

In a microwave safe bowl, place the cream and microwave for one minute.

Pour the hot cream over the chocolate chips and stir until completely melted.

MAKE THE BUTTERCREAM

In the bowl of your stand mixer with a wire whisk, place the butter and cream cheese.  Whisk until smooth and creamy.  Add the caramel, salt and confectioners sugar.  Beat until smooth and creamy.

When the cupcakes are completely chilled, dunk the tops into the ganache.  Place back in the fridge for about 20 minutes.

Pipe the caramel buttercream with your favorite tip, ( I used a large star tip for this effect.)  Drizzle a bit of the extra caramel and place a few toffee bits on top!! Use your favorite cupcake topper, or just serve them as is!! They are so special!!

Store them in the fridge until ready to eat.