Chocolate Caramel Hi-Hat Cupcakes
Indulge in rich, chocolate caramel hi-hat cupcakes topped with salted caramel frosting and dipped in chocolate. Perfect for birthdays or back to school!
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Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cookie scoop
- Nonstick cooking spray
- Toothpick
- Cooling rack
- Saucepan
- Heat-resistant spatula
- Stand mixer
- Piping bag
- Star piping tip
- Refrigerator
- Baking sheet
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing spoon
- Paring knife
Ingredients
- <p>1 1/2 cups Flour
- 3/4 cup Unsweetened cocoa powder
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup C&H® Granulated Sugar Easy Baking Tub
- 1/2 cup C&H® Light Brown Sugar
- 2 Large eggs, at room temperature
- 1 Large egg yolk
- 1/2 cup Milk, at room temperature
- 1/2 cup Plain yogurt, at room temperature
- 1/2 cup Vegetable or canola oil
- 2 tsp Vanilla extract
- 2 tsp Instant espresso
- 1/2 cup Boiling water
- 4 oz Semisweet chocolate, finely chopped</p>
- <p>1 cup C&H® Granulated Sugar Easy Baking Tub
- 1/4 cup Unsalted butter, cubed
- 1/2 cup Heavy cream
- 1/2 tsp Vanilla extract
- 1/4 tsp Salt</p>
- <p>1 1/2 cups Unsalted butter, at room temperature
- 1 tsp Salt
- 1 1/2 tsp Vanilla extract
- C&H® Powdered Sugar 4 1/2 cups
- 5 Tbsp Salted caramel sauce</p>
- <p>16 oz Semisweet chocolate, chopped
- 2 Tbsp Vegetable or canola oil</p>
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