Makes 12 cupcakes
Cupcakes
Ingredients:
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Directions:Preheat the oven to 300 degrees F.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into foil cupcake tins until 3/4 full in a cupcake pan and bake for 15-20 minutes. Place on cooling rack and allow to cool completely.
Caramel Sauce
Ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water
4 tablespoons butter
1/2 cup heavy cream
Directions:
Put sugars and water in a heavy bottom saucepan over high heat. Stir with a wooden spoon to combine, once it starts boiling stop stirring and let it thicken. Watch it very carefully to make sure it doesn’t burn. Test a few times with your spoon to see if it has thickened by pulling the spoon up from the bottom of the pan. If it is stringy, it is thickening. Once this happens, immediately turn off the heat and stir in the butter. Then slowly add the cream continuing to stir. Transfer to a ceramic or glass container and let cool for 10 to 15 minutes. Caramel sauce will thicken as it cools. Pour into empy plastic squeeze bottle.
Drizzle caramel sauce over each cupcake. Top with walnuts. Ta Da.
peace, love, and cupcakes
michy
