Hanukkah Cupcakes
Chocolate cupcakes filled with salted caramel and frosted with tahini buttercream
Servings: 12 cupcakes
Equipment
- 12-case cupcake tray
Ingredients
Salted Caramel Filling
- 75 grams granulated sugar
- 20 grams golden syrup
- 15 grams water
- ½ teaspoon vanilla extract
- 28 grams unsalted butter, room temperature
- 30 grams double cream
- ¼ teaspoon kosher salt
Chocolate Cupcakes
- 121 grams flour
- ½ teaspoon baking soda
- 113 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 100 grams light brown sugar
- 2 large eggs
- 121 grams buttermilk
- 1 teaspoon vanilla extract
- 85 grams dark chocolate, melted
Tahini Buttercream
- 226 grams unsalted butter
- 113 grams tahini
- 200 grams icing sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
Salted Caramel
- Put sugar, golden syrup and water in a small saucepan over medium high heat. Let the mixture boil without stirring. The sugar will dissolve and once it turns a medium amber, take off the heat.
- Add the butter, stirring until melted, and then add the cream. Careful because it will sputter!
- Finally, add the salt and vanilla. Let cool completely.
Chocolate Cupcakes
- Preheat oven to 350°F/175°C. Put 12 cupcake cases in a 12-cupcake tray.
- In the bowl of an electric mixer with the paddle attachment, cream the butter until smooth. Add the sugars and beat until fluffy and light, about 3 minutes. Add the eggs, beating well after each addition. Pour in the chocolate.
- In a small bowl, whisk together the flour and baking soda. In a jug, mix the milk and vanilla together.
- Add the dry ingredients and buttermilk/vanilla in three additions, beginning and ending with dry ingredients.
- Fill the cupcake liners ¾ of the way, and bake for 20-25 minutes, a toothpick inserted should come out clean
Tahini Buttercream
- In a mixer (or by hand!) using a paddle attachment, beat the butter and tahini until completely smooth.
- Add the icing sugar, salt and vanilla. Beat for another 2-3 minutes until it is smooth.
