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Directions

MINI CHOCOLATE CUPCAKES WITH CARAMEL SURPRISE
36 mini cupcakes

Chocolate cupcake recipe

Beat until thick:
1 lb. sugar (2 cups)
7 oz brown sugar (1 cup)
4 eggs

Add slowly to emulsify:
2 cups oil
2 cups milk (room temperature or slightly warm)

Sift and then add to above:
1 lb. AP or Cake Flour
4 oz cocoa powder
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp table salt

Melt and add to above:
4 oz unsweetened chocolate.
Mix thoroughly for 2 minutes.

Line tins with cupcake papers and bake in 350ºF oven for 10 minutes.

Caramel Sauce for surprise centers

1 ¼ cup infused heavy cream
5 Tbsp cannabutter
1 tsp sea salt
1½ cups sugar
¼ cup corn syrup
¼ cup water

Combine the sugar, corn syrup and water in a medium saucepan. Make sure to keep the sides of the saucepan clean by brushing with clean water. This prevents sugar granules from building up on the sides which can cause caramel to be grainy.

Combine the heavy cream, cannabutter and sea salt in a medium saucepan and heat just until butter is melted. Set aside.

Allow the sugar mixture to boil until it becomes light amber and then slowly add the cream and butter mixture. Add in small increments to ensure the scalding mixture does not bubble over and or splatter out of the pan.

Carefully stir the cream mixture into the hot sugar syrup. Be careful, as it will bubble up. Continue cooking the mixture, stirring occasionally, until it reaches 248ºF on a candy thermometer, about 12 minutes.

Salted Caramel Buttercream

8 oz butter – mix with melted caramel sauce
2 cups – confectioners sugar – sifted
1 tsp salt

Mix all ingredients on high in stand mixer.
Frost with offset spatula – or piping bag.
Drizzle with caramel.