If you love chocolate, keep reading.
The other day I stumbled upon this incredibly edible recipe for chocolate frosting by the super baker and blogger Manuela at Passionforbaking and I just had to try it. I used 70% chocolate which made the frosting a tad bitter, but that didn’t bother my family – they finished every last bite. This frosting is a mixture of dark chocolate, homemade caramel and butter.
I ran into a little trouble the first time I tried to make this frosting and the best way to go about it is to prepare the caramel first. All you do is boil sugar and water until you have a golden caramel color. Then you add your near boiling cream – very carefully – to the caramel, stirring continuously. When you add the cream the whole thing can easily boil over, so make sure that you’re using a big enough pot – otherwise you will, as I did, spend an unproductive afternoon scraping caramel off your hob. So again, be really sure that you boil the sugar and water in a big enough pot.
Turns out that when you make a lot of frosting, you actually need something to put it on, so I made some chocolate cupcakes following my favorite recipe.
- 3 cups flour
- 1 cup unsweetened cocoa powder
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups sugar
- 2 cups buttermilk
- 1 1/3 cups vegetable oil
- 4 large eggs
- 2 tsp pure vanilla extract
- Preheat oven to 350°F. Prepare cupcake pans.
- Sift the flour, cocoa powder, baking soda and salt into a mixing bowl and set aside.
- Whip the sugar, buttermilk, vegetable oil, eggs and vanilla in the bowl of a standing mixer fitted with the whisk attachment. Mix on medium speed until all the ingredients have blended together, about 30 seconds.
- Add approximately half the flour mixture and mix on low speed until combined. Repeat with the remaining flour mixture. Scrape down the sides and the bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
- Pour the batter evenly into the cupcake forms. The batter should come one-third or half the way up the sides of the forms.
- Bake for 18 – 20 minutes.
- Let the cupcakes cool on a wire rack.
Silky caramel frosting (Recipe: Passion 4 baking)
- 1 cup sugar (225 g)
- 50 ml water
- 1 1/2 cup heavy cream
- 16 oz dark chocolate chips or chopped dark chocolate (55% – 70% cocoa solids)
- 2 cups butter (Manuela uses unsalted butter but I use the regular stuff, either is a good choice)
- Put the sugar and water into a pan (remember what I said about the size – use fairly large pot). Place on a medium heat and stir until the sugar is dissolved. When the sugar is dissolved – stop stirring. Bring to the boil and leave to simmer until golden brown, this will take about 10 minutes.
- Heat the cream in another pan until just boiling. Remove from the heat and carefully pour into the caramel. Stir until smooth and leave to cool for 3 minutes.
- Put the chocolate into a mixing bowl and pour over the caramel. Leave for 1 minute and stir until the chocolate is melted and the mixture is smooth.
- Start the mixer and mix (with the whisk attachment) on low speed until the mixture has cooled down and the bowl is no longer warm to the touch.
- Add the cubed butter and continue mixing until the frosting is nice and fluffy, about 2 minutes.