Women are busier than ever, many of us juggling work and school or work and family life, so we don't always have time to bake delicious goods. Imagine yourself preparing for that monthly dinner date with your friends or for that special someone, but you just got out of work and you still have to tidy up, finish cooking and prepare yourself, do you really want to be about 2 hours preparing the dessert? I can surely answer that for you.... NO! So this is the post for that busy girl on the go. Chocolate Cupcakes with Salty Caramel Frosting have never been easier to bake.
Heres the trick, choose your favorite brownie mix and prepare as directed, but instead of pouring it on a brownie pan use a cupcake tray lined with baking cups. Once ready and cool, top them with Salty Caramel, to take them up a notch. Making this caramel is much easier than what it seems and you'll only use a fraction of the time of what it would take you to make everything from scratch. So go ahead and mix half homemade with completely from scratch and I promise you the results will be sheer perfection!
Let me know what you think
*I used Ghirardelli Brownie Mix for the Chocolate Cupcakes
Salty Caramel Frosting from New York bakery, Baked
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream
Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 mins.
Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3-5 minutes. Remove from heat and set aside.
When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, it can be refrigerated for up to 3 days.
- You can make mini brownies for a lighter desserts or drizzle the Salty Caramel instead of frosting
- After adding the cream and sour cream the caramel may be too liquid, just heat it up again until it reaches a thicker consistency or the one you desire, but always being careful not to burn the caramel
- I dusted some cocoa powder over them for styling purposes