I wanted caramel. I wanted salty. I wanted chocolate. I had sugar babies in my pantry. I had black sea salt in my pantry. I found these cute little silicon mini muffin liners. It just happened. I didn’t really plan on making sugar baby butter cream, it just happened. And when it happened, it was magic.
For the Chocolate Cupcakes
Yield: 12 mini cupcakes
- 3/4 cups flour
- 3 Tbsp unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup warm water
- 1/2 Tbsp white vinegar
- 1 teaspoon vanilla extract
- 3 Tbsp olive oil
Preheat oven to 325, Prepare a mini muffin tin with cupcake liners. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. In a separate bowl, mix together the water, vinegar, vanilla extract, and olive oil.
Pour the wet ingredients into the dry ingredients and stir only until they come together. Using a large cookie scoop, portion the batter into the liners. Bake for 15-20 minutes. Let cool completely before piping butter cream on top.
For the Sugar Baby Butter cream
- 1 stick unsalted butter, room temperature
- ½ box (6oz) of Sugar Babies
- 2 T. heavy cream
- 2 c. powdered sugar
- Black Sea Salt (Or regular sea salt if you can’t find black)
First, melt the sugar babies with the heavy cream. You can put it in the microwave for 30 second increments, until the caramel is smooth. Allow it to cool in the fridge for a few minutes.
Whip the butter for about 30 seconds on med-high speed, so it gets fluffy. Add in about ½ cup of powdered sugar, and mix until combined. Once the caramel is cool, turn the mixer on medium speed and then drizzle the caramel into the frosting. If it’s too hot, it’ll melt the butter cream.
Add in the other ½ cup of powdered, once it tastes the way you want it to taste, frost the cupcakes. Sprinkle with black sea salt and enjoy!