Sweet n’ Salty Cupcake Minis
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly AddedDifficutly Holder
Prep Time: 
75minutes
Cook Time: 
12-14minutes
Sweet n’ Salty Cupcake Minis
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly AddedDifficutly Holder
Prep Time: 
75minutes
Cook Time: 
12-14minutes
Print | Download PDF
Ingredients
Cupcakes:
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
 

 

Preparation
  1. Preheat oven to 350°F (180°C). Line mini muffin pans with mini paper baking cups. In large bowl, whisk together flour, sugar, cocoa, instant coffee granules, baking soda, baking powder, and Windsor® Fine Sea Salt. Add buttermilk, water, butter, eggs, and vanilla. Using electric mixer on low speed, mix until smooth. 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. Cool in pans 10 minutes before transferring to cooling racks; cool. Using the handle end of a wooden spoon, poke a hole in the centre of each cupcake, about 1/2 inch (1 cm) deep.
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. 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. Spoon or pipe filling into holes of each cupcake.
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. Transfer to mixing bowl; cool. Add icing sugar, alternately with milk, beating to desired consistency. Stir in vanilla. Fit a pastry bag with a medium open-star tip, or other tip of your choice. Fill bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Grind Windsor® Coarse Sea Salt over top.

Servings: Makes approx. 66 mini cupcakes.

Ingredients
Cupcakes:
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
 

 

Preparation
  1. Preheat oven to 350°F (180°C). Line mini muffin pans with mini paper baking cups. In large bowl, whisk together flour, sugar, cocoa, instant coffee granules, baking soda, baking powder, and Windsor® Fine Sea Salt. Add buttermilk, water, butter, eggs, and vanilla. Using electric mixer on low speed, mix until smooth. 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. Cool in pans 10 minutes before transferring to cooling racks; cool. Using the handle end of a wooden spoon, poke a hole in the centre of each cupcake, about 1/2 inch (1 cm) deep.
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. 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. Spoon or pipe filling into holes of each cupcake.
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. Transfer to mixing bowl; cool. Add icing sugar, alternately with milk, beating to desired consistency. Stir in vanilla. Fit a pastry bag with a medium open-star tip, or other tip of your choice. Fill bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Grind Windsor® Coarse Sea Salt over top.

Servings: Makes approx. 66 mini cupcakes.