for the cupcake recipe I followed this one.
dark chocolate cupcakes with caramel and sea salt frosting.
yep! my sweet tooth has won again.... and with no fail, another wonderful cupcake was created.
I have always loved the flavors of chocolate and caramel, but the past two years the added sea salt has been a mature experience for my palette. LOVE!
which is originally from Cook's Illustrated (march 2005)
but the frosting I make my own.
8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat. Add about 11/4 cups of the confectioners’ sugar and the vanilla. Beat with a wooden spoon or whisk until the frosting is smooth. Add 1/2 to 3/4 cup confectioners’ sugar, but not so much so that it thickens and hardens. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon.
then the added treat~ Sprinkle with some coarse sea salt and some dark chocolate shavings.