I made some chocolate caramel cupcakes and was wondering what kind of buttercream would go well with them? I was thinking maybe I could melt some of the leftover caramels and stir them in?? Do you think that would work?
Well, of course, before I can offer you any kind of suggestion about what kind of butercream to use, I will have to test this recipe out for myself.
MYSELF AND MYSELF ONLY!!
WOW do these sound yummy...mind sharing your recipe?
I would think a good mocha buttercream would be supurb on them, but then again...i'll need to EAT THEM ALL...er, uh, one to find out...
Uhhh. let me think.....CHOCOLATE!!!! and YES! drizzle some of the melted caramels over the tops and THEN you can send a "sample" to me! LOL
Is it possible to mix caramel into ganache? Those sound yummy!
I wouldn't melt those caramels and beat them in, they will be too hot, and the BC will melt down, and probably not come back for you.
Take a can of sweetened condensed milk and make caramel out of that. It will be softer, and you can beat it in.
If you have a Spanish Foods section at your supermarket, look for Nestle Dulce de Leche in a can. It is very soft at room temperature. It is what I use beat into vanilla SMBC for caramel icing and filling.
The cupcakes sound FANTASTIC w/o icing!!!
Would you mind sharing the recipe?
How about some butter pecan syrup mixed in the BC. They would taste like turtle chocolates.
By all means please share the recipe. It sounds scrumptious!
Thanks for all of the ideas everyone. The recipe is basically just making a regular chocolate mix. Put about 1/3 batter in the cupcake paper and bake 7-8 min. Then take out and put a caramel and some chocolate chips on top of each one and top with more batter and bake for about 20 min. They are pretty good. I wish the caramel was more creamy in the center. Not sure how I could fix that.
That Dulce de Leche I was telling you about earlier is soft enough to pipe into the center after the cupcake cools.
I have a recipe for chocolate turtle cheesecake that involves mixing a 14 oz package of of caramels with a 5 oz can of evaporated milk. That makes the caramel really creamy, but maybe too much so for using it as a cupcake filling. HTH.
I'll have to look for that next time I'm at the store. THANKS!
My first thought was Peanut Butter Buttercream Icing. I just replace half of the butter with smooth peanut butter and make the icing as usual. My customers love it, especially on my dark chocolate cake.
I will definitely have to try out these cupcakes, too. Yummy!
This is a really sweet caramelish (is that a word) tasting frosting. My family and I loved it on various flavors, chocolate, or apple, etc.
Melt 1 cup butter in a saucepan.
Add... 2 cups brown sugar to butter and bring to boil.
Add 1/2 cup milk (or cream) and bring to boil again.
Remove from heat and
Add... 2 teaspoons vanilla and
5 cups sifted 10X sugar
Beat several minutes and frost cooled cake