Dark Chocolate Caramel Cupcake with Vanilla Cream Cheese Frosting

Moist, gooey, chocolatey decadence.  The dark chocolate cake is infused with caramel sauce.  The result is an extra moist cupcake.  Once the little cake has cooled down, just core out the center and drop in a spoon full of caramel sauce.  Top with the vanilla cream cheese frosting.   Keep chilled until ready to serve.  Perfect with coffee.

For recipes, click on the tags to the right:

Little Cakes: The Dark Chocolate Cake
Filling: Caramel Sauce
Frostings: Vanilla Cream Cheese Frosting

Caramel Sauce

Prepare the caramel sauce the day before if possible, to allow it to cool down and thicken up.  When prepared correctly, this sauce is delightfully RICH!

Yield: Enough for 24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/4 cup water plus two tablespoons water
1 1/2 cups granulated sugar
6 tablespoons salted butter
1 cup heavy cream

Have all of your ingredients within reach and ready to add when needed.

1.  Pour water into a 3 quart saucepan, add the sugar, and heat to boiling, while constantly whisking to dissolve the sugar.

2.  When the mixture reaches a boil, stop whisking and allow the mixture to boil.  Carefully swirl the pan occasionally until the mixture turns a dark amber color.  The caramel color change will come up through the mixture along the sides of the pan.  So it is important to carefully swirl the mixture in order to integrate the color. 

3.  Once the mixture turns a dark amber color, immediately add the butter and whisk until the butter has completely melted.

4.  Remove the pan from the heat and carefully pour in the heavy cream, immediately whisking to combine the ingredients.  Be mindful here as the mixture will bubble vigorously.  Continue to whisk the mixture until it is smooth.

5.  Allow the caramel sauce to cool 10 -15 minutes before pouring it into a thick glass jar.  When no longer warm to the touch, refrigerate the caramel sauce for later use.

Ginger Cupcake with Lemon Coconut Frosting

This is the perfect Summer cupcake.  The ginger cupcake has a ginger cream cheese filling which makes for a moist, tangy, and spicy sweet flavor.  The lemon coconut frosting adds a light, sweet, and citrus flavor.  The candied ginger topping brings the ginger through this tangy dessert treat.  This cupcake pairs well with either a very light green tea, or a robust dark tea.

For recipes, click on the tags to the right:

Little Cakes: The Ginger Cake with Ginger Cream Cheese Filling
Frosting:  Lemon Coconut Frosting
Topping: Candied Ginger 

The Ginger Cake with Ginger Cream Cheese Filling

Yield: 24 cupcakes
Prep Time: 30 minutes
Bake Time: 25 minutes

INGREDIENTS:

1 (8 oz) package of cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon ground ginger
1 cup powdered sugar

3/4 cup butter, softened
1 1/2 cups sugar
2 egg yolks
1 teaspoon vanilla

2 1/2 cups flour
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt

1 cup milk

1. Preheat oven to 350 F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.  Slowly stir in vanilla, ground ginger, and powdered sugar until mixed.  Set aside.

3.  In a large mixing bowl cream the butter until light and fluffy.  Gradually beat in the sugar until fluffy.  Stir in the egg yolks and vanilla until smooth.

4.  In another mixing bowl, blend the flour, ground ginger, baking powder and salt.  Add to the butter mixture (not the ginger cream cheese mixture) alternating with milk, and beat until smooth.

5.  Beat egg whites until stiff, but not dry, and then fold into batter.

6.  Fill cupcake tins 1/2 full with the cake batter, and then add a spoon full of the ginger cream cheese mixture.  Gently swirl the mixture into the batter with a small knife.  Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

7.  Allow the cupcakes to cool completely before frosting.  I recommend the Lemon Coconut frosting topped off with candied ginger.

Lemon Coconut Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/2 cup shredded coconut, toasted

1/4 cup butter, softened
1/4 cup fresh squeezed lemon juice, or concentrated lemon juice
2 1/2 teaspoons of lemon zest
3 cups powdered sugar
2 tablespoons candied ginger, chopped

1.  Preheat oven to 350 F.  Line a baking sheet with aluminum foil.  Spread the shredded coconut evenly across the baking sheet.  Bake for about 5 - 10 minutes, or until the coconut turns a golden brown.  Remove from oven, set aside and allow to cool down.

2.  In a large mixing bowl, beat the butter until light and fluffy.  Add the lemon juice and lemon zest until well blended.  Gradually add the powdered sugar until smooth.  Finally, add the toasted coconut and blend on low speed for about a minute.

Candied Ginger

Candied ginger makes an excellent topping.  The tangy flavor is sweet with a hint of spice to it.  The consistency should be soft and chewy.  Ginger spice also has the health benefit of reducing nausea.