Ben and Jerry’s Week is still a-go.
Round two, we’re getting a little scandy.
Karamel Sutra? I mean, Ben. And. Jerry. I’m blushing.
Let me explain what Karamel Sutra Ice Cream is. Think chocolate and caramel ice cream with fudge chips surrounding a giant core of caramel.
Let’s have a look-see…
Can you even believe that is a real thing?
So when we were deciding on B&J flavors to replicate this week, there was no way I wasn’t choosing the completely inappropriately named Karamel Sutra.
Here’s my spin: A devil’s food cake cupcake, filled with caramel sauce, topped with a chocolate buttercream & caramel frosting swirl, garnished with completely optional, but not optional at all chocolate curls. Basically the best Chocolate and Caramel Swirl Cupcake you will ever have.
It’s a lot of steps for one cupcake, I understand…and certainly there are ways to cut corners…so dissect it the way you’d like, anyway you do it, you will not be disappointed.
I actually started by making the caramel filling and the frostings the day before. I did this because there is a bunch a cooling time needed for the caramel, and thought it would be easier.
I started by making the caramel filling. Annnd I also completely forgot to take pictures. It’s pretty easy, just boiling some sugar and butter together for a bit, add some cream, stir and cook more and then cool. Got that? Sorry, the full instructions are in the recipe.
*If you’re feeling like you don’t want to make caramel filling, you could totally use the wrapped caramels. Rule of thumb for me is 1 pound caramels + 1/2 cup heavy cream melted together make a good consistency for caramel filling.
Next up I made the chocolate buttercream. This frosting, by the way is my new favorite chocolate frosting ever ever ever. I think I might devote an entire post to it next week.
When it is chilled it will form a solid block. Don’t worry. Just use a hand mixer, or stand mixer and beat it up. It will magically become the softest, fluffiest chocolate frosting ever.
I also made the caramel frosting the day ahead, but that’s, again, because it will need to cool at least an hour before you are able to add the powdered sugar.
And also because I have been all plan-aheady lately. I don’t know what’s wrong with me.
And by super simple, I mean literally add all your ingredients in a bowl and then mix. No creaming, no gradually adding, no alternate dry and wet.. just add and mix. The end.
Then fill your piping bag with frosting. I filled my piping bag with chocolate frosting on one side and caramel on the other…and squeezed a bit out until they swirled together.
There you go.
And in case you were wondering what it’s guts looked like…
Now, let’s talk about some more Ben and Jerry’s, ok?
Kristan is doing some crazzzzy Everything But the…Brownies. Yes, sir.
Julie is making magic with Americone Dream
And Peabody is also doing Everything But the… but in a totally different way.
Hop over and say hi to each of these girls, they are fan-freaking-tastic!
- 1 cup butter
- 2 cups granulated sugar
- 2 Tbsp light corn syrup
- 1 cup whipping cream
- 2 cups chocolate chips
- 2 cups butter
- ½ cup butter
- 1 cup dark brown sugar
- ¼ cup milk
- 3 cups powdered sugar
- 1 tsp vanilla
- 1 cup cake flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ½ cup cocoa powder
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup brewed coffee
- ½ cup buttermilk
- 1 egg
- 1 tsp vanilla
- ½ cup semi sweet chocolate chips
- 1 tsp vegetable shortening
- Melt butter in heavy saucepan over medium low. Add sugar and corn syrup and cook 6-8 minutes until mixture is a deep caramel color, stirring constantly. Add cream slowly while stirring and cook 2 minutes more until smooth. Remove from heat and allow to cool completely (about 2 hours).
- In a large saucepan melt butter and chocolate chips together until smooth. Allow to cool completely. (I let mine sit in the fridge overnight) It will become solid. With hand mixer beat the solid chocolate until it becomes light and fluffy.
- In medium saucepan melt butter and sugar together. Bring to a boil and then add milk, stirring until smooth. Allow mixture to come back to a rolling boil and boil for 2 minutes. Remove from heat and allow to cool. When caramel is cool beat in powdered sugar and vanilla.
- Preheat oven to 325°
- Put all ingredients into stand mixer and beat for 3 minutes.
- Fill cupcake liners ½ way full and bake for 20 minutes until the centers spring back.
- Allow to cool completely.
- Cut out small portion of center of the cupcake with a paring knife. Fill cupcake with approximately 1 Tablespoon of caramel. Place cored piece of cupcake back on top.
- Fill a piping bag with frosting fitted with a large tip. Spread caramel frosting on one side of the bag and chocolate on the other, so when you frost the cupcakes, the frostings will swirl together.
- Melt chocolate chips and shortening on a small saucepan over low heat. Once melted, spread chocolate thinly on a baking sheet. Freeze chocolate for 5-10 minutes until set and using a sharp spatula push the chocolate slowly along the edges to form the curls.
- Garnish cupcakes with curls.