Salty Caramel And Chocolate Mousse Cupcakes

Courtesy of Amrita Song
April 2017

Salty Caramel And Chocolate Mousse Cupcakes


cup sugar
⅓ cup canola oil
2 large eggs at room temperature
2 tsp. vanilla extract
cup flour
cup buttermilk
cup cocoa powder
tsp. baking powder
tsp. baking soda
Pinch of kosher salt
cup Salty Caramel Sauce (recipe here)
cup Dark Chocolate Mousse (recipe here)
cup Milk Chocolate Mousse (recipe here)
Chocolate-Espresso Frosting (recipe here)


Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.
In a large mixing bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the flour, buttermilk, cocoa powder, baking powder, baking soda and salt and whisk until just combined.
Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.
When the cupcakes have cooled, use a knife or a cupcake corer to remove the center, taking care not to go all the way through the cupcake.
Fill each cupcake with 1 tablespoon Salty Caramel Sauce followed by 1 tablespoon Dark Chocolate Mousse and then 1 tablespoon Milk Chocolate Mousse.
Generously ice each cupcake with Chocolate-Espresso Frosting.