00:00Hey, everyone. Today we're making cupcakes with a filling so good, they'll be gone before you know it.
00:05First up, toss some flour into a sieve.
00:09Then add the cocoa. Dark and unsweetened is best.
00:13Add two teaspoons of baking powder.
00:16And sift it all together.
00:19Sifting gives the batter a little extra air, making the cupcakes nice and tender.
00:24With this recipe, you'll get 12 large cupcakes, or 15 to 16 medium ones.
00:31Mix the dry ingredients and set aside.
00:34Next up, unsalted butter.
00:37Press your finger to make sure it's softened, not melted or frozen.
00:41Otherwise, it won't whip properly.
00:44Add three quarters cup of sugar, or a little more if you like.
00:51And beat on medium speed.
00:54My mixer has six speeds, and I set it to four.
00:57It took me about three minutes to get the texture just right.
01:02It should look light, fluffy, and increased in volume.
01:06Next, the eggs.
01:08Crack in the first egg.
01:09And beat it into the butter and sugar on medium speed for about 30 seconds.
01:17Make sure the eggs are at room temperature.
01:19They'll blend more evenly with the butter and sugar.
01:24Crack in the second egg.
01:26And beat it for about 30 seconds as well.
01:35Add the eggs one at a time to ensure they mix in evenly, beating each until fully incorporated.
01:42Don't overbeat, guys, or the texture will be ruined.
01:45After each egg, the mixture should be smooth and slightly fluffy.
01:48And now let's add the dry ingredients.
01:54Pour in one third cup of milk, preferably at room temperature.
02:00Mix it lightly without switching on the mixer, so the dry ingredients don't fly everywhere.
02:06And then mix everything on medium-low speed, until everything is well combined and smooth.
02:11Make sure your bowl is big enough.
02:16There's plenty of batter.
02:18Don't repeat my mistake, folks.
02:23Transfer the batter into a piping bag.
02:26You can also use a regular plastic bag with a corner snipped off.
02:31Line your cupcake pans with paper liners.
02:35And fill each cup with batter.
02:38Only fill each cup halfway or two-thirds.
02:40They'll rise plenty on their own.
02:43And that's it.
02:44Into the oven they go.
02:45Bake at 350 degrees Fahrenheit for 11 to 14 minutes.
02:50Now let's make the caramel filling.
02:53Throw one cup of sugar into a saucepan.
02:57Then pour in a little bit of water.
03:01Give it a quick stir to dissolve the sugar a little.
03:03Place the saucepan on the stove over medium heat.
03:14Cook without stirring for about 8 to 9 minutes.
03:19Until it turns light brown.
03:22Turn off the stove and take the pan off.
03:25Let it sit for 3 to 4 minutes.
03:27Meanwhile, grab another saucepan and pour in some heavy cream.
03:36Place it on the stove and heat until the cream just starts to boil.
03:41As soon as it starts boiling, take it off the heat and pour it right into the caramel.
03:46Make sure to whisk really well, so the caramel and heavy cream blend smoothly.
03:55While we're at it, I'm curious, where's everyone tuning in from?
03:59Leave your comments below.
04:00Place the saucepan back on the stove and cook for another 2 to 3 minutes,
04:06whisking constantly until it's fully combined.
04:13Take it off the stove.
04:15Grab half a stick of softened, unsalted butter.
04:19And just toss it right in.
04:21Now mix it in really well.
04:23I'm using an immersion blender.
04:25You could use a spatula, of course.
04:28But the blender makes it much easier.
04:30Blend for 1 to 2 minutes until smooth and fully combined.
04:35Transfer the mixture into a pre-chilled bowl to stop it from cooking further.
04:42Just look at this caramel, guys.
04:44Pure perfection.
04:47Cover the surface with plastic wrap,
04:50pressing it directly onto the mixture to prevent a skin from forming.
04:54Put it in the fridge until needed.
04:56It can be kept in the fridge for up to 5 days.
04:59Get 2 blocks of cream cheese and drop them into a clean bowl.
05:03I'm using Philadelphia here.
05:06Then pour in 1 cup of heavy cream.
05:08Then add 3 quarters cup of powdered sugar.
05:14And start mixing everything together.
05:17First, on low speed so the sugar doesn't fly everywhere.
05:22Increase the speed to high and whip for 2 minutes.
05:26Until you get stiff peaks.
05:27Now grab 8 Oreo cookies.
05:34And crush them in a blender.
05:37Until you get fine sandy crumbs.
05:41Add the Oreo crumbs to the frosting.
05:44And mix well.
05:45Use a spatula to gently fold everything.
05:48Until smooth and evenly combined.
05:50If you're not into Oreos, swap them for another cookie or leave the frosting plain.
05:58Back to our cupcakes.
06:02Check if they're done by inserting a toothpick.
06:04It should come out clean.
06:08Just look at them, guys.
06:10They are delicious on their own.
06:11But the filling really takes them over the top.
06:16Use a piping tip to carve out a small well in the center of each cupcake.
06:23Grab the caramel from the fridge.
06:26And fill those cupcakes.
06:28I'm using a piping bag.
06:30But you can use a spoon if you like.
06:34Make sure both the cupcakes and caramel are completely cool before filling.
06:38Transfer the frosting into a piping bag.
06:44I highly recommend using a piping bag for this step, guys.
06:49The frosting's thick.
06:51Holds its shape perfectly.
06:52And works really well for decorating.
06:55Use this tip if you've got one.
06:57It'll make your cupcakes look extra pretty.
07:02If you're enjoying the video, guys.
07:04Make sure to like and subscribe for more.
07:08Break the Oreos in half to use as a topping.
07:12It adds the perfect finishing touch to your cupcakes.
07:17Now pop the cupcakes into the fridge for about 30 minutes to let the frosting set and hold its shape.
07:25Finally, take the cupcakes out of the fridge.
07:28Let them sit at room temperature for 10 to 15 minutes before serving.
07:32The cupcakes turn out absolutely amazing.
07:37And the taste, guys, is out of this world.
07:41The sweet cupcake, salty caramel filling, and creamy frosting make the perfect combo.
07:48You'll want to make these again and again.
07:49Make sure to like and subscribe until next time.
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