This week has been rather hectic to be honest as i have been struggling with migraines and back pain thus making it hard to attempt new recipes. I had the busiest weekend and I am probably still recovering from it. Work is good and despite how hot and uncomfortable the weather is, keeping busy is probably the only thing helping me maintain my sanity to be honest. Luckily, cupcakes are quick and easy to make, no need to be on your feet longer than necessary.
For some reason, I have been thinking of mocha and caramel in the same line. Possibly because a client mentioned that he’d like a Mocha cake as part of his wedding cake and someone had given me a bottle of caramel sauce that I was unsure of what I would do with it.
So after a bit of bed rest and enough convincing myself to get baking, I decided to try Mocha Caramel Cupcakes and gift them to my caramel buyer. They turned out great. Two of his colleagues placed an order to have them delivered to their office next week.
Disclaimer: May Cause Sugar Rush
Ingredients – Makes 24 cupcakes
- 250 grams margarine
- 3/4 cup granulated white sugar
- 1/8 cup brown sugar
- 1 cup buttermilk/mala
- 4 eggs
- 1 & 1/2 teaspoon Pradip baking powder
- 1/2 teaspoon bicarbonate
- 1 & 1/2 cups all purpose flour
- 1/2 Cup Pradip corn Flour
- 1/2 cup Pradip cocoa
- 1/2 tablespoon Pradip Vanilla Essence
- 2 teaspoons instant coffee
- whipping Cream
- Caramel sauce
Pre-heat your oven to 180 degrees Celsius. Add your cupcake liners to the cupcake tray
In one bowl, sift together the cocoa, bicarbonate, baking powder, coffee, corn flour and al purpose flour. (refer to this for the importance of sifting them together). It is really important to sift the cocoa because it has loads of lumps in it and they harden in the oven.
In a second bowl, soften your butter or margarine with your mixer or spatula. Add the sugars and mix until well incorporated.
Add your eggs one at a time to the butter mixture, until incorporated.
Slowly add your flour mix and buttermilk into the butter and eggs mix. This should be done alternating so as to incorporate air into the batter and make your cake lighter as opposed to dense. Starting and ending with flour.
Once everything is well incorporated, pour the batter into your prepared cupcake liners – I use an icecream scoop – and bake for 18-23 minutes or until a toothpick comes out clean.
When the cupcakes are ready, using the tip of a round nozzle, cut a little hole in the middle then pour the caramel. Garnish with whipped cream and caramel drizzle.