The weekend is here
This weekend I´m in Kristiansand Norway to decorate cupcakes and talk social media in Norway’s biggest mall.
If you are in Kristiansand by any change I will be at sørlandssenter from 1300-1600, come by and say hi.
if you are planning to bake something for the weekend, can I suggest these cupcakes?
A mouthful of these will make anyone smile, my goodness they are so delicious, dark chocolate cupcakes topped with a delicious caramel frosting, just heavenly!

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING

  • 3/4 CUP (170 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, CUT INTO PIECES
  • 1 1/3 CUPS (300 G) GRANULATED SUGAR
  • 4 LARGE EGGS, ROOM TEMPERATURE
  • 2 CUPS + 1 TABLESPOON (225 G) ALL-PURPOSE FLOUR, SIFTED
  • 3/4 CUP (85 GRAM) UNSWEETENED COCOA POWDER, SIFTED
  • 3/4 TEASPOON BAKING SODA
  • TEASPOON SALT
  • 1 CUP (236 ML) HOT STRONG COFFEE
  • 1 CUP (236 ML) HEAVY WHIPPING CREAM, OR FULL MILK AT ROOM TEMPERATURE
  • 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT

FROSTING

  • CARAMEL FROSTING, GET THE RECIPE HERE

DECORATION

  • YOU WILL NEED; LARGE NOZZLE AND PIPPING BAG

PREPARATION

  • Preheat oven to 350 F° (180C°).
  • Line two cupcake pans with 16 paper liners.
  •  Sift flour, unsweetened cocoa powder, baking soda and salt in a bowl twice, and set aside.
  •  In a bowl of a standing mixer, cream the butter and sugar together until light and fluffy, about six minutes.
  • Add the eggs, one at a time, mixing slowly after each addition, but not more than 30 seconds, add the vanilla bean paste while adding the last egg.
  • Slowly add half the flour mixture to the butter mixture, then add the hot coffee, beating slowly until well incorporated, but not more than 30 seconds.
  •  Add the remaining flour mixture, followed by the heavy cream.
  • Mix on medium speed until just combined, about 1 minute.
  • Scoop the batter into baking cups so that each cup is about 3/4 full, I use a standard size ice-cream scoop for this.
  • Bake for 25 minutes, or until a cake tester inserted into the center of a cupcake comes out clean.
  • Transfer the pans to a wire rack to cool for one minute then remove the baking cups from the baking pan, let cool completely on a cooling rack.
  • Make the caramel  frosting, get the recipe here;  
  • Use a piping bag fitted with a large nozzle,  fill the bag with frosting and pipe frosting on your cupcakes.
  • Enjoy.

HAVE A GREAT WEEKEND EVERYONE.

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