Chocolate Caramel cupcakes w/recipe
3,080 views · Published 18 April 2016 · 4:38 · Indexed 21 September 2026
Channel: guilty pleazures cakes · 2016 · Howto & Style
Hi everyone, In this video I have included the receipt that I use for my chocolate cakes. Try it and let me know if you like it. Also I want to celebrate every milestone I make on YouTube and we are sooo close to 1000 subscribers and I want to thank you for that. To celebrate this, on next weeks video ( I will be posting a video every Monday now!!!) but to celebrate I will be having a give away next week so stay tuned. Follow Me Facebook- https://www.facebook.com/guiltypleazurescakes Website- https://www.guiltypleazurescakes.com Instagram- https://www.instagram.com/gp_cakes Bake at 350 degrees F for 12-15 minutes or until a wooden toothpick comes out clean For Chocolate Cupcakes 2 cups cake flour 3/4 cups butter 1 1/3 cups sugar 3 eggs 3/4 cups cocoa powder 1/4 teaspoon vanilla 1 1/2 cups water 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt For Ganache 2 cups dark chocolate 1 cup heavy cream Heat heavy cream and pour over your chocolate. Let it sit for a few minutes then stir until mixture is smooth. Mixture will become thick after it has cooled and set. Meringue buttercream 1 3/4 cups sugar 1/2 cups water 1 1/4 cup egg whites 1/4 teaspoon salt 1/2 tablespoon vanilla 1 pound butter room temperature In a sauce pot, cook sugar and water until temperature reaches 240 degrees F When sugar/water mixture gets close to 240 whip egg whites to stiff peaks. Pour sugar mixture into egg whites (carefully) and beat until the bowl is cool/ no longer hot to touch (tip: to be sure place a bag of frozen anything against the bowl for a minute, if bowl does not get hot or warm back up in that spot mixture is cool) Add butter little at a time (mixture will become loose after adding butter but keep beating until it comes together again) Add salt and vanilla. I used store bought caramel in this video.
