Caramel Cupcakes

Preparation

Step 1

Prepare the caramel base. In a saucepan, melt 120 g of unsalted butter with 150 g of brown sugar over low heat, stirring until smooth and slightly frothy. Remove from heat and let cool for 5 minutes. In a mixing bowl, whisk 2 whole eggs with 100 ml of whole milk and 1 teaspoon of vanilla extract. Pour the warm butter-sugar mixture over the eggs while whisking vigorously to prevent them from cooking.

Step 2

Incorporate the dry ingredients. Sift 200 g of flour with 1 packet of baking powder and a pinch of salt. Gradually add to the wet mixture, folding gently with a spatula just until smooth. Do not overmix to avoid developing gluten — the cupcakes would be less tender. Finally, fold in 40 ml of liquid caramel, creating a light marbled effect.

Step 3

Fill the molds. Preheat the oven to 180°C. Butter and lightly flour a 12-cup muffin pan, or use paper liners. Spoon a layer of batter into each cup until half full. Place half a soft caramel in the center of each cup, then cover with a second spoonful of batter to seal the caramel. Fill the cups to two-thirds full.

Step 4

Bake and check for doneness. Bake at 180°C for 12 to 15 minutes. The cupcakes are ready when golden and a knife inserted near the center (avoiding the caramel heart) comes out clean. When they come out of the oven, let them cool for 5 minutes in the pan before unmolding. Glaze each cupcake with the remaining liquid caramel (40 ml) using a brush or small spoon.

Step 5

Let the cupcakes cool completely on a wire rack. The caramel will lightly soak into the top for a shiny, indulgent finish. Serve these little cakes at room temperature, ideally with a cup of black coffee or light tea. They keep for 3 to 4 days in an airtight container and are even better the next day, once the caramel flavors have had time to fully develop.