Chef Jenn's salted caramel and chocolate cupcake offers big flavor in a mini bite
Salty and sweet, these cupcakes appeal on multiple levels
Detroit – There's bit of genius behind mini-cupcakes. They allow you a perfect bite-size portion of an indulgent treat. Meijer Healthy Living Advisor, Tina Miller shares Chef Jenn's Salted Caramel and Chocolate Cupcake.
Makes 2 dozen Ingredients: 6 Tbsp. Meijer unsalted butter at room temperature 3/4 cup Meijer dark brown sugar, firmly packed 1/4 cup Meijer granulated sugar 1 large egg (room temperature) 1 large egg yolk (room temperature) 3/4 cup red wine 1 tsp. McCormick pure vanilla extract 1 cup plus 1 Tbsp. all-purpose flour 1/2 cup Dutch cocoa powder 1/8 tsp. baking soda 1/2 tsp. Meijer baking powder 1 /4 tsp. salt 1 cup Sanders Caramel topping 1 cup Meijer chocolate frosting 1 Tbsp. course ground sea salt
Directions:
1. Preheat oven to 325 degrees 2. In a medium mixing bowl, cream together the butter and sugars; add eggs, red wine and vanilla and beat until well combined. 3. Sift together flour, cocoa powder, baking soda, baking powder and ¼ tsp. salt. Whisk into butter mixture until well combined. 4. Fill the 24 mini cupcake pan cups 3/4 full. Bake for 15-17 minutes. 5. While cupcakes bake, in a small mixing bowl combine 3/4 cup caramel with 1/2 Tbsp. coarse salt. Place into a pastry bag with any tip (leaf shape works best). 6. In another small mixing bowl, mix frosting 1/4 cup caramel and 1/2 Tbsp. coarse salt. Fill a second pastry bag with frosting. 7. Once cupcakes are baked, use the pastry bag with the caramel to poke a hole in the top and fill the inside of cupcake with a squeeze of caramel. Top with frosting. Garnish with a light dusting of coarse salt if desired. 8. Enjoy!
Recipe source: Chef Jennifer, Meijer culinary team