I had one of those weird incidences this morning, when I woke up and suddenly decided I must cook Caramel Mud Cupcakes. It was so weird, because I barely had my eyes open, and the idea popped into my head. Whilst still in a post woken up daze, I yelled at D and said “I need brown sugar and white chocolate”.
Minutes later, I was officially wide awake and decided to reach for my iPad to look up a recipe. There seemed to be so many recipes to choose from, but lazy me wanted a recipe that involved very little work. I finally found one on The Australian Women’s Weekly’s website. The recipe was actually for a whole cake, but I figured that I could tweek the recipe and make them into cupcakes.
Finally D arrived with my ingredients from the supermarket, and I launched into making the recipe. Initially, I found myself quite shocked at how much sugar was in this recipe, but I managed to talk myself into believing that brown sugar was not as evil as white sugar.
The recipe was actually quite easy to make, it was quite similar the the Mississippi Chocolate Mud Cupcakes that I had made before. Admittedly, the only thing that scared me about this recipe, was the caramel frosting, it involved using my dear old enemy icing sugar. So why is icing sugar my enemy you ask? It is because I can never properly sift the lumps out of the icing sugar successfully and can never can perfect any part of the icing process.
The only changes I made with this recipe is the cooking time and of course how the Caramel Mud Cupcakes are cooked. Rather than the usual 2 hours to bake it as a cake, you only need 30 minutes in the oven. I also found the mixture to be a bit runny, but do not let that alarm you, it is normal.
Anyway, after 30 minutes in the oven, this is what happens after the Caramel Mud Cupcakes are cooked. The Caramel Mud Cupcakes look so moist straight out of the oven. The smell from the oven was tantalising.
Whilst the Caramel Mud Cupcakes were cooling down on the cake rack, I commenced work on the caramel frosting. Luckily, I had just the right amount of icing sugar left in the pantry.
After what seemed like hours of whisking the frosting and many incidences of at yelling at the icing sugar, the caramel frosting was ready and the Caramel Cupcakes had cooled down and were ready for icing. The caramel frosting tasted a tad too sweet and not as caramel as I would have liked, but were still quite tasty. Looking back now, I realised that I should’ve let the frosting mixture simmer on the stove for longer, but I was getting way too anxious to wait for the timer to ring. I was so scared of burning the mixture.
To finish off the Caramel Mud Cupcakes, I added a few chocolate sprinkles.
The Caramel Mud Cupcakes ended up looking very pretty. But of course, the true test is how do they taste.
The Caramel Mud Cupcakes were very tasty. I really liked the dense and moist cupcake part. The cupcake was also not too sweet and the caramel flavouring was not too intense either. I did however think I could have improved on the caramel frosting. I really think those crucial extra minutes on the stove, would’ve made the difference.
Overall, I was quite happy with this recipe. It was easy to follow and it did not take too much time to make either. Next time I may try to improve on the caramel frosting and cook it on the stove for longer.
The Caramel Mud Cupcake recipe link: