Salted Caramel and Mocha Cupcakes
Familiar flavor profiles are always a draw for your customer. Whether it be salty and savory, mint and chocolate, or other familiar flavors, customers know what to expect. A staple flavor pairing with a rich history as mention 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!
With BakeMark comes Quality & Versatility
BakeMark not only provides the highest quality bakery ingredients in the industry. They also provide the largest line of more versatile products as well. Letting your creative minds run wild with countless possibilities. These Salted Caramel and Mocha Cupcakes are just another example of how some simple quality products mixed together will be perfect to fill your bakery cases. Ultra Rich Crème Cake Mix is versatile and the ease of creating consistent quality cupcakes is like no ones else’s crème cake mix! Remember, don’t sacrifice the quality in your baked goods, trust the leaders in quality, trust BakeMark. Also check out the Lemonade Cupcakes or maybe these caramel corn cupcakes
Ingredients
BakeMark Products Used
Directions
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.
