So it’s my birthday today.
I feel like I should be freaking out, having a quarter life crisis or something, but I’m really not.
Ok, not anymore. I may have been freaking out a couple months ago about where I am at in my career. BUT, just last month I was offered an opportunity that would put me exactly where I wanted to be at the age of 25. After a couple of interviews, tastings, and all the fun things required to be hired in a big company, I’m happy to announce that I will be starting my new job in about 2 weeks!
Just in time for my birthday 🙂
So now that the whole hiring process is done and over with, I finally had some time to make something for myself. I wanted something I would love to eat (caramel and chocolate of course) but also something simple. Nothing that would make me hate myself at the end of it all.
This recipe is perfect for when you just want a cupcake. Like a really good, perfectly fluffy, moist, and gooey cupcake. Because these are so good, you can’t just have 1. So I went ahead and made this recipe for 2 cupcakes, which – let’s be honest, is a single serving. You’re welcome.
I also went ahead and took the time to decorate one of them (happy birthday to me!) which is completely optional, but I will include a brief summary of how I did that towards the bottom.
Just a couple notes for this recipe:
1. I used my toaster oven to bake these cupcakes, so I don’t have the heat the large oven in the summer.
2. I used silicone baking cups to hold the cupcakes liners in place (since my muffin pan won’t fit in the toaster oven).
3. I always keep a batch of salty caramel sauce in the freezer. It lasts at least 6 months, and is still soft enough to scoop when frozen. I use this sauce on anything and everything from ice cream to frappucinos.
Caramel Soaked Chocolate Cupcake For One
- 5 min
- 15 min
- Ready in:
- 20 min
- Preheat oven to 350°F
- Mix together the cocoa powder, sugar, flour, salt, and baking soda in a small bowl with a fork.
- Add the egg yolk and oil, and mix well.
- Add milk and mix until no longer lumpy.
- Add hot water and mix.
- Pour into two cupcake cups and bake at 350°F for 15 min, or until inserted toothpick comes out clean.
- Microwave heavy cream until hot, about 15 seconds.
- Add chocolate to the cream and mix until emulsified.
- Microwave for another 5 seconds if chocolate isn't completely melted.
- Cut a hole on top of the cupcakes.
- Spoon a generous amount of caramel sauce into the cupcakes, placing the cut out top back on.
- Place some ganache on top of the cupcake, using the spoon to spread the ganache to the edge.
Salty Caramel Sauce
- 10 min
- Ready in:
- 10 min
- Scale out all your ingredients so they are ready to go. You can scale the water and cream together.
- Wet the sugar and corn syrup with just enough water to cover. Make sure there are no granules of sugar on the sides of the pot. Boil on high and don't stir until you see some color on the edges.
- Once it starts to color, go ahead and stir to evenly distribute the color.
- Hold the caramel up out of the pot to judge the color. You want it to be an amber color.
- As soon as it reaches the color, quickly pour the cream and water into the pot. Be very careful because the caramel will sputter and the steam coming up will be very hot.
- Stir until the caramel is all dissolved, and add the butter and salt. Stir until combined.
- Cool over ice bath, stirring occasionally. This keeps this sauce from separating.
For the flower decoration, dip a pairing knife into tempered white chocolate.
Make petals on a strip of parchment by dragging the knife off the edge of the paper. I made about 3 different sizes.
Insert into a tube to set, so the petals are slightly curved.
Airbrush with orange/red cocoa butter, putting more yellow color for the smaller petals (towards the center of the flower).
Blow some edible gold dust on the petals.