Sea Salt Caramel Roca Cupcakes

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Created by Cathy Norberg

Ingredients

SEA SALT CARAMEL SAUCE

• 1 cup sugar

• 1/4 cup water

• 1/2 cup heavy cream

• 2 tablespoons butter, room temperature

• 1 teaspoon sea salt

CHOCOLATE CUPCAKES

• 2 ounces dark chocolate, 60% cocoa, broken into small pieces (56 grams)

• 1 teaspoon espresso powder

• 1/3 cup boiling water (80 ml)

• 3/4 cup unbleached flour (100 grams)

• 1/4 cup almond flour (30 grams)

• 5 tablespoons cocoa powder (30 grams)

• 1/2 cup caster sugar (194 grams)

• 1/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/3 cup canola oil (80 ml)

• 1 large egg

• 2/3 cup buttermilk (160 ml)

SEA SALT CARAMEL BUTTERCREAM

• 8 tablespoons butter (114 grams) room temperature

• 8 ounces powdered sugar, sifted (228 grams)

• 3 tablespoons Sea Salt Caramel Sauce (3–4 Tbsp)

TOPPING

• 6 ounces dark chocolate, 60% cocoa, broken into small pieces (56 grams)

• 8 pieces Sea Salt Caramel Roca bars, finely chopped

Directions

SEA SALT CARAMEL SAUCE:

1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. 

2. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes. 

3. Remove the sugar from the heat and carefully pour in the heavy cream, whisking to combine. 

4. Stir in the butter, and sea salt. Strain caramel through a sieve into a medium bowl. 

5. Cool completely. 

6. Transfer the caramel to a squeeze bottle or piping bag fitting.
   

   NOTE: The Sea Salt Caramel Sauce can be made a day or so ahead.

CUPCAKES

1. Preheat the oven to 350° F.

2. Line a 12-cup muffin tin with baking-cup liners. 

3. Place 2 oz. chocolate and espresso powder in a small bowl; pour 1/3 cup boiling water over chocolate mixture, stir until smooth; set aside to cool. 

4. Sift together unbleached flour, almond flour, and cocoa powder into a large mixing bowl. 

5. Add sugar, salt, and baking soda; whisk together until combined. 

6. In a medium bowl whisk together canola oil, egg, and buttermilk; add cooled chocolate mixture to buttermilk mixture. 

7. Add chocolate-buttermilk mixture to flour mixture, stirring until well blended and smooth.

8. Pour batter evenly into prepared muffin cups ½-⅔ full (about ¼ cup each).

9. Bake at 350° F for 17-20 minutes, until the toothpick inserted comes out clean or internal temperature is 200° F.

10. Cool cupcakes on a wire rack for 5 minutes, then remove from the muffin tin and let cool completely.

SEA SALT CARAMEL BUTTERCREAM FILLING

1. In stand mixer, cream butter and 2 tbsp sea salt caramel sauce for 5 minutes on medium high speed until fluffy.

2. Add one-half of the sifted powdered sugar, and beat on medium high speed for 5 minutes until fluffy. 

3. Add remaining powdered sugar and beat on medium high speed until fluffy.

4. Add one tbsp of sea salt caramel sauce and beat for one minute.

5. You may need additional Sea Salt Caramel Sauce to get the right piping consistency.

6. Put buttercream in piping bag and set aside

ASSEMBLY

1. Using an apple corer, remove the center of each cupcake

2. Fill cavity of each cupcake with some if the Sea Salt Caramel Sauce (do not overfill)

3. Top each cupcake with the Sea Salt Caramel Buttercream 

4. Plae cupcakes in the refrigerator for 15 minutes while you melt the chocolate

5. To finish the cupcakes, dip the chilled iced cupcake tops into the melted chocolate, allowing the excess to dribble back into the bowl.

6. Then dip the cupcakes into the finely chopped Sea Salt Caramel Roca.

7. Put cupcakes in the fridge to firm up the chocolate topping

8. Serve and Enjoy!

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