Chocolate Mini-Cupcakes with Salted Caramel and Salted-Caramel Buttercream

May 14, 2013

For the Cake
1 c. boiling water
4 oz cocoa (about 1 1/4 c.)
10 1/2 oz brown sugar (about 2 c. UNPACKED)
9 1/2 oz rice flour blend (about 2 c.)
1/2 tsp. xantham gum
1 tsp. baking soda
1/2 tsp. salt
1 c. vegetable or other oil
4 1/2 oz sour cream (about 1/2 c.)
2 whole eggs
2 egg yolks
Himalyan Pink Salt, Fleur de sel, or other fancy sea salt for garnish, optional

For the Salted Caramel
1 c. sugar
1/4 c. water
3/4 c. heavy cream
2 Tbs. butter
1/2 tsp. salt+

For the Salted Caramel Buttercream
1/2 c. Salted Caramel, hot
3 egg yolks
3/4 c. + 2 Tbs. butter, softened (1 stick plus 6 Tbs.)

For the Cake Preheat the oven to 325F. In a small bowl stir together the cocoa and boiling water until smooth. Set aside. In the bowl of your stand mixer mix together the brown sugar, flour, xantham...
See the full directions on my site

Nutritions

Calories
2285

Sodium
413mg
17% DV

Fat
52g
80% DV

Protein
27g
54% DV

Carbs
468g
159% DV

Fiber
23g
94% DV

Snack Baked