Homemade caramel is still a work in progress for me. I tend to do better when I don't use the dry method, as I end up with quite a few clumps that never work themselves out, which is why this caramel sauce was a bit runny for me after straining it.
Definitely a repeat cupcake, although I still really want the brownies again. Cupcakes are good, but those brownies take the cake ... or cupcake?
Salted Caramel Twix Brownies
Cupcakes
24 circle-shaped shortbread cookies
2 cups flour
2/3 cup unsweetened baking cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup water
Filling
1/4 cup salted caramel
Frosting
1 cup butter
2 cups powdered sugar
1/4 to 1/2 cup salted caramel
Garnish
1/4 cup chocolate chips
Preheat oven to 350°F. Line 24 cupcake tins with liners, and place a cookie in the bottom of each one. In a medium bowl, combine flour, cocoa, baking soda, salt and baking powder.
Cream shortening for 30 seconds. Add sugar, 1/4 cup at a time. Beat 2 minutes longer after all sugar is added. Beat in eggs, one at a time. Beat in sour cream and vanilla.
Alternately add flour mixture and water, beginning and ending with flour. Divide batter evenly among tins.
Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes, and then remove from tins to cool completely on wire racks.
Once cupcakes are cooled, fill with salted caramel using a pastry tip and pastry bag.
To make the frosting, beat butter until smooth, about 2 to 3 minutes. Gradually add powdered sugar, and then beat in salted caramel until desired consistency is reached. Frost cupcakes.
To garnish, melt chocolate chips on medium-power in the microwave, stirring every 30 seconds. Let cool completely to room temperature, and then drizzle over cupcakes with a fork. Makes 24 cupcakes.
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