A staple flavor pairing with a rich history as mentioned here in the P Magazine, snippet “In the 1960s Henri Le Roux attended candy school in Switzerland, later returning to France to open a store in Brittany – a region known for its salted butter. In an attempt to offer something different while using the region’s key ingredient, he came up with a salted butter caramel with crushed nuts.” And from there the ever popular salted caramel has been featured in savory and sweet foods and beverages all over the world. So why not bring it to your Bakery with a twist of Mocha in a delicious salted caramel and mocha cupcakes!
Salted Caramel Mocha Cupcakes
Yield: 36 – 2 oz. cupcakes
Ingredients
Brand | Product | Item # |
|---|---|---|
| Westco® | Chocolate Crème Cake Mix | 31608 |
| C’est Vivant® | Dark Chocolate Chips 4M | |
| BakeSense® | Non Dairy Vanilla Whipped Topping | 09695 |
| Westco® | Caramel Dipping Icing | 19516 |
| C’est Vivant® | Dark Chocolate Coating Block | 74720 |
| Pretzel Salt |
Instructions
SCALE & MIX
- Add the eggs to the bowl, then add the Classic Chocolate Crème Cake Mix. Using a paddle, mix for 1 minute in low speed to incorporate then continue mixing for 3 minutes in medium speed (medium speed is 3rd speed on a 4-speed machine).
- Add oil and water. Scrape down the bowl and paddle. Mix for 1 minute in low speed. Scrape down the bowl again, and continue mixing for 3 minutes in low speed.
- Add dark chocolate chips to the batter and mix by hand.
BAKE
- Bake at 330°F for 30 minutes.
Whipped Topping
- Mix enough coffee powder to desired taste to the vanilla topping.
- Whip on high until stiff peaks.
Bake at 350F in a convection oven for approximately 45-60 minutes.
ASSEMBLY
- Using a French tip tip, pipe a rosette on top of the cupcake.
- Sprinkle pretzel salt and drizzle with Caramel Dipping Icing.
- Top off cupcake with chocolate chards or shaved chocolate.
