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  1. Makes 66 mini cupcakes

Ingredients

Cupcake

  • 1 1/2 cup all-purpose flour
  • 1 1/4 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder (sifted)
  • 2 tsp instant coffee granules – optional
  • 1-1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp Windsor® Fine Sea Salt
  • 3/4 cup buttermilk
  • 3/4 cup water (warm)
  • 1/4 cup butter (melted, or vegetable oil)
  • 2  eggs
  • 1 tsp vanilla extract

Salted Caramel Filling

  • 1/2 cup granulated sugar
  • 3 tbsp unsalted butter (cubed)
  • 5 tbsp whipping cream (35%, at room temperature)
  • 1 tsp Windsor® Fine Sea Salt

Chocolate Fudge Frosting

  • 1/3 cup unsalted butter
  • 2/3 cup unsweetened cocoa powder (sifted)
  • 2 2/3 cup icing sugar (sifted)
  • 1/3 cup milk (or cream)
  • 1 tsp vanilla extract
  • for garnish Windsor® Coarse Sea Salt

Cupcake

  • 1 1/2 cup all-purpose flour
  • 1 1/4 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder (sifted)
  • 2 tsp instant coffee granules – optional
  • 1-1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp Windsor® Fine Sea Salt
  • 3/4 cup buttermilk
  • 3/4 cup water (warm)
  • 1/4 cup butter (melted, or vegetable oil)
  • 2  eggs
  • 1 tsp vanilla extract

Salted Caramel Filling

  • 1/2 cup granulated sugar
  • 3 tbsp unsalted butter (cubed)
  • 5 tbsp whipping cream (35%, at room temperature)
  • 1 tsp Windsor® Fine Sea Salt

Chocolate Fudge Frosting

  • 1/3 cup unsalted butter
  • 2/3 cup unsweetened cocoa powder (sifted)
  • 2 2/3 cup icing sugar (sifted)
  • 1/3 cup milk (or cream)
  • 1 tsp vanilla extract
  • for garnish Windsor® Coarse Sea Salt

Salts in the Recipe

Recipe Preparation

For the Cupcakes

  1. Preheat oven to 350°F (180°C). Line mini muffin pans with mini paper baking cups.
  2. In large bowl, whisk together flour, sugar, cocoa, instant coffee granules, baking soda, baking powder, and Windsor® Fine Sea Salt.
  3. Add buttermilk, water, butter, eggs, and vanilla. Using electric mixer on low speed, mix until smooth.
  4. Fill muffin cups about 2/3 full, using approx. 1 1/2 tbsp (22 mL) batter in each. Bake 12 to 14 minutes, or until a toothpick inserted in centre comes out clean.
  5. Cool in pans 10 minutes before transferring to cooling racks; cool.
  6. Using the handle end of a wooden spoon, poke a hole in the centre of each cupcake, about 1/2 inch (1 cm) deep.

For the Salted Caramel Filling

  1. In a medium saucepan, melt sugar over medium-high heat. Whisk the sugar as it melts and cook until it becomes a deep amber colour.
  2. Add butter, stirring until melted. Carefully pour in cream (mixture with foam); whisk until smooth. Stir in Windsor® Fine Sea Salt. Remove from heat and allow to cool.
  3. Spoon or pipe filling into holes of each cupcake.

For the Chocolate Fudge Frosting

  1. Melt butter in small saucepan over medium heat. Add cocoa; cook, stirring constantly until mixture just begins to boil. Remove from heat.
  2. Transfer to mixing bowl; cool. Add icing sugar, alternately with milk, beating to desired consistency. Stir in vanilla.
  3. Fit a pastry bag with a medium open-star tip, or other tip of your choice. Fill bag with frosting.
  4. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Grind Windsor® Coarse Sea Salt over top.

Tags

For Kids Gluten-Free Snack Sweets