Chocolate Cupcakes with Earl Grey Frosting and Caramel

   

   Are you living in one of those parts of the country experiencing a cold snap right now? I hope not. I hope you're all on some nice vacation in the Caribbean. But in the off chance that you're not...I feel you. 


   They have a thing in Denmark called hygge...you may have heard about it because it's something of a trend in the US right now. The Oxford English Dictionary explains that hygge is "a quality of cosiness and comfortable conviviality that engenders a feeling of contentment or well-being". Basically, slow down. Light a candle. Watch the snowflakes. Grab a book and a cup of tea and just enjoy the moment. 

   That's one of the things I love so much about baking: it allows my brain to focus hard on one thing for awhile and stay in the moment. So while it's cold and horrible and snowy outside, I've decided to adopt hygge, slow down, and bake cupcakes.

   Here, chocolate cupcakes serve as a classic and simple backdrop for the real stars, the frosting and the caramel. The frosting is a light and airy meringue that gains complexity from strongly brewed Earl Grey and deep brown sugar. If you've never made your own caramel before, it's a rewarding and not at all scary process. Definitely a hygge sort of activity that takes patience and focus.
    And don't worry...eventually I'll get off of this cupcake kick I'm on. Eventually. 

Chocolate Buttermilk Cupcakes with Earl Grey Icing & Salted Caramel

Adapted from Raspberri Cupcakes 

(makes about 10-12 cupcakes)

Cupcakes

3/4 cup all-purpose flour or gluten-free flour mix

3/4 cup sugar

1/2 tsp xanthan gum (if you're making them gluten free)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 tbsp unsweetened cocoa powder, preferably Dutch-process

6 tbsp butter, melted

6 tbsp buttermilk

1 large egg

1 large egg white

1. Preheat oven to 350°F. Line a standard cupcake tray with papers. 

2. In a large mixing bowl, combine flour, sugar, xanthan gum if using it, baking powder, bicarb soda, and salt; set aside. 

3. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). 

4. Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth. 

5. Scoop (or spoon) batter into prepared papers, filling them about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out with only a few crumbs, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.

 

Earl Grey Icing

2 large egg whites

3/4 cup tightly packed brown sugar

1/4 tsp cream of tartar

1/8 teaspoon salt

1/2 cup strongly brewed Earl Grey tea (I used 3 teabags/about 3 tsp loose leaf tea)

1. Beat egg whites in a large mixing bowl until foamy & thick, they should mound, but not peak. 

2. In a saucepan, combine the sugar, cream of tartar, 1/4 cup Earl Grey tea & salt. Bring to a boil. Boil for 3-4 minutes, or until a candy thermometer reads 242°F and all sugar is dissolved. 

3. Begin beating the egg whites again and slowly pour in boiling sugar syrup in a slow steam. Continue to beat on high for 7 minutes or until stiff peaks form. Add remaining tea by the tablespoon, beating after each addition. 

4. Continue beating until icing reaches desired consistency (it should hold its shape when piped and cooled), about 2 minutes.

 Salted Caramel  

Adapted from Brown-Eyed Baker

1 cup granulated sugar 

6 tablespoons unsalted butter, at room temperature, cut into pieces 

1/2 cup heavy cream, at room temperature (I used almond milk and it turned out well)

1/2 tablespoon fleur de sel (or any other flaky sea salt) 

 

1. Add the sugar in an even layer over the bottom of a medium (2 to 3 quart) saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. 

 

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, it will be around 350 degrees F. 

 

3. As soon as the caramel reaches its sweet spot, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from heat. 

 

4. Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. 

 

5. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate. 

 

6. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. The sauce can be refrigerated for up to 1 month.

 

Assemble

Once the cupcakes are cooled (you can even freeze them to minimize crumbs while frosting), fill a piping bag with the icing and pipe onto the cupcakes. If you don't have a piping bag, you can always cut a small hold in the corner of a plastic bag and use it as a makeshift piping bag. Drizzle the salted caramel over the cupcakes and try not to eat them all in one sitting! 

 

Don't be afraid to go crazy with the caramel drizzle!