Now, let’s break down how to make cupcakes to parts. The ganache, the cake and the filling.
Second, the chocolate cupcakes. Of course I’m going to use this chocolate recipe. 🙂 Now is the perfect time to bake it 🙂
Then the caramel filling. This time, I used Smitten Kitchen‘s recipe and I tell you, best
I have ever tasted.
adapated from Smitten Kitchen
1/2 cup milk
6 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 cup sugar
6 tablespoon water
3 1/2 cups milk
(1) Combime 1/2 cup milk, vanilla and cornstarch. Mix well until well combined. Set aside.
(2) In a saucepan, combine sugar and water. Cook over moderate heat.
(3) Now, I used flash for the next pictures so you can see how the color changes. Caramel is very moody. There’s a thin line between a good caramel and a burnt caramel. You need to keep your eyes open and your senses alert. Now it starts to boil. Action is starting! This step will happen in about 8 minutes.
Changing color very slightly…
Now it’s in the color we want it, golden brown. It’s as caramel as caramel can get.
(4) When it’s achieved the color we want, remove from heat and add the 3 1/2 cups milk. The sugar will seize but don’t be disappointed. Continue cooking and the sugar will melt into the milk. Cook for another 10 minutes.
Okay, by now we’ve got the ganache, the cupcakes, the filling. Line them all up. Make sure to have the Himalayan Pink Salt on hand.
In the case of fillings, to make things less messy, use an apple corer to make a hole in the center.
Using a piping bag, fill up the cupcake with the yummy caramel.
Then pipe the ganache on top.
Lastly, sprinkle with salt on top.
Best eaten the day after. But since I can’t wait, it’s best eaten freshly made too 🙂