Salted Caramel Fudge Cupcakes

Salted Caramel Fudge Cupcakes                                          Makes 18

Rich salted caramel fudge cupcake with a hint of salt, caramel filling, and gluten-free.  The perfect dessert.  From The Gluten-Free, Hassle-Free Cookbook"  by Marlisa Brown

Cupcake:

 ¾ cup dark chocolate chips

¼ cup unsweetened cocoa powder

1 cup unsalted butter

¾ cup white rice flour

¼ cup tapioca flour

½ tsp gluten-free baking powder

¼ tsp sea salt

¼ tsp xanthan gum

½ cup brown sugar

1 cup granulated sugar

4 eggs

1 tsp pure vanilla extract

 

Filling:

1 cup granulated sugar

½ cup heavy cream

2 Tbsp unsalted butter

1 tsp coarse sea salt

 

Frosting:

½ cup unsalted butter

1 cup brown sugar

¼ cup milk

2 cups powdered sugar

 

  1. Preheat oven to 325 degrees. Line 18 muffin cups with paper liners.
  2. Place chocolate chips, cocoa powder and butter in top of a double boiler. Heat, stirring occasionally, until mixture is melted and smooth.  Remove from heat and allow to cool to lukewarm.
  3. In a large bowl, whisk together flours, baking powder, salt, xanthan gum and sugars. Beat in eggs, one at a time.  Stir in the chocolate mixture and vanilla.
  4. Scoop into muffin cups, filling ¾ full. Bake for 20 to 25 minutes.  Remove from oven and set aside to cool.
  5. Make salted caramel filling. Heat 1 cup sugar in skillet over medium heat.Cook, stirring constantly until the sugar has melted and turns a deep amber color.  Remove from heat and slowly whisk in cream.  Whisk in butter and salt. Transfer to a dish to cool.
  6. Make frosting. Melt butter and brown sugar in small saucepan.  Boil for 2 minutes, stirring constantly.  Add milk.  Continue to stir until mixture boils again.  Remove from heat and cool.
  7. In a large bowl, beat powdered sugar into brown sugar a little at a time.
  8. Assemble cupcakes. Remove a small portion from the top of the cupcake using a melon scoop.  Pour 1 tsp caramel sauce into cupcake and replace top.  Pipe frosting using a pastry bag or spread frosting on top of cupcake.

 

Nutritional information:

 

Tip: Save a step by using prepared gluten-free caramel sauce.

 

**Allergy Tip: GF, NF, PF, FF, SFF, V. 

 

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