Sweet & Salty Cupcakes for a Virtual Baby Shower

Chocolate Cupcakes with Salted Caramel Swiss Meringue Buttercream
source: cake recipe from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito; buttercream recipe adapted from Martha Stewart via Sweetopolita

Ingredients:

For the cupcakes:

• 3/4 cup dark unsweetened cocoa powder (like Hershey’s Dark)
• 1 1/4 cups hot water
• 2/3 cup sour cream
• 2 2/3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 1 cup firmly packed dark brown sugar
• 3 large eggs, at room temperature
• 1 tbsp pure vanilla extract

For the frosting:

• 1 cup sugar, divided
• 1/4 cup water
• 1/4 cup heavy cream
• Generous pinch of sea salt plus additional sea salt for sprinkling
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 4 large egg whites

Instructions:

To make the cupcakes:

1. Preheat oven to 325 degrees F.  Line two 12-well muffin tins with paper cupcake liners.
2. In a medium bowl, mix the cocoa, water, and sour cream together.  Set aside.
3. In another medium bowl, sift the flour, baking powder, baking soda, and salt together.  Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until ribbons form, about 5 minutes.  Add the sugars and beat on medium for another 5 minutes, until light and fluffy.  Add in the eggs, one at a time, beating into the batter before adding the next one.  Mix in the vanilla.  Scrape down the sides of the bowl and beat on medium-low for 30 seconds.
5. Add the flour mixture in three separate additions alternatively with the cocoa mixture, beginning and ending with the flour mixture.  (I.e., flour, cocoa, flour, cocoa, flour.)  Divide the batter evenly between the cupcake liners, filling each about 2/3 full.  Bake for 18-25 minutes, until the toothpick test comes out clean.  Transfer the pans to a wire rack and allow them to cool for 10 minutes before removing the cupcakes from the pan.  Cool the cupcakes completely on the racks before frosting.

To make the frosting:

1. Place 1/2 cup + 2 tablespoons of the sugar and the water in a medium sauce pan and bring to a boil over medium heat. Brush down the sides of the pot with a dampened pastry brush to prevent sugar crystals from forming. Cook until caramel is a dark amber color, gently swirling from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. It will bubble vigorously, so be careful. Whisk in the sea salt. Let cool completely.
2. In the bowl of a stand mixer fitted with the paddle attachment, place butter and beat on medium speed until pale and fluffy, about 3-5 minutes. Transfer to a large bowl and set aside.
3. Wash and thoroughly dry the mixing bowl and add the egg whites and remaining sugar into the bowl.  Place the bowl over a pot of simmering water (not boiling). Whisk occasionally and gently until sugar dissolves and mixture registers 160° on a candy thermometer.
4. Remove the bowl from heat and place back onto the mixer fitted with the whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form (about 5-6 minutes). Once the bottom of the bowl is neutral and no longer warm to the touch, reduce speed to medium-low, and add beaten butter, a couple tablespoons at a time, whisking well after each addition.  With mixer on low speed, add most of the cooled caramel (reserve a few tablespoons for drizzling, if desired), and beat until smooth (about 3-5 minutes).  Frost cupcakes as desired and drizzle with remaining caramel.

Yields: about 24 cupcakes.  For generously frosted cupcakes as shown above, increase the frosting recipe by 50%.