Welcome to the premiere of MARTHA STEWART'S CUPCAKES Club, where a group of bakers come together and bake a recipe monthly from the CUPCAKES cookbook and blog about it! Our featured cupcakes will be posted on the 15th of each month. Betty of eat my cupcake is our gracious leader and the host for this month. For our first cupcake she chose CHOCOLATE SALTED-CARAMEL CUPCAKES.
I dont have a mini cupcake pan so I just baked them in a standard cup pan. The amount of flour used looked like I would get approximately 12 cupcakes so I doubled the recipe, baked for 22 minutes and got 30 cupcakes. I think I could have ended up with more if i didnt fill the cups almost to the top. I know the recipe says to fill 2/3 full but a lot of times when I do that, I end up with small cupcakes. And yes, i did get a few overflows but it wasnt a catastrophe.
The next step was making a well for the salted caramel. I used my melon baller. In the book, Martha says to "throw away the scraps." ARE YOU KIDDING ME!?!?! Who in the world would do such a thing? BabyM enjoyed the scraps as much as i did! Plus, I used the scraps to "cap" the cupcakes.
And finally, theres the dark chocolate frosting.
VERDICT: The chocolate cupcake itself was good. I dont think I made the caramel correctly. I was boiling it for a good 15-20 minutes and it didnt turn golden. It did reach 350 degrees on the candy thermometer. I poured the cream into it and went ahead anyway. After I spooned the caramel into the wells, some melted into the cupcake whereas some just sat there. Go figure. I tasted the cupcake with the caramel (without the frosting) and I didnt really taste the caramel --- like i said, i think something went wrong. With the frosting, the cupcake was really, really chocolate! Great cupcake, but next time I think im going to go without the caramel.