Wow, that's a long name! LOL 😅..But oh my gosh are these a delight!
A few weeks ago i did a little Q&A on my Instagram, and was so overwhelmed with all of the positive feedback from my 'Weekend Cupcake' series on my highlights/stories. If you live in the U.K you will know that we have just gone into another lockdown, so that now makes lockdown.3 in total, and spirits are a little low over here. A lot of people are suffering in many different ways, from physical/mental health to financial struggles to living circumstances.. its just got us feeling a bit blue! For anyone who follows me, knows that i try to be a mental & physical health worrier. Growing through my anxieties and pushing forward. And along the way, so many of you have opened up to me and shared your experiences aswell. I am SO glad that you find even a small amount of comfort from all of my posts and stories. Love that you all enjoy my weekend cupcake series and cant wait to embark on this journey together!
Now, enough babbling! Lets get onto this fantastic recipe!
Being dairy-free, the struggle can be real! Everyone around me is not dairy-free buy my Instagram followers and many other i have met online are! Using plant butter has honestly changed my life lol. It helps massively with mt bakes and even helped me whip up a glorious chewy and soft toffee for the middle of the cupcake! YAY! With a chocolate cupcake and a toffee center, topped with a light and glossy Swiss meringue orange buttercream, its a dream! One of my favourite cupcakes that i have ever created!
Lets talk about this moist dairy-free cupcake
First of all..i apologize if the word “moist” freaks you out 🤣. It freaks me out too! But there’s really no other way to describe a chocolate cupcake like this! I honestly will never use another chocolate cake mix. If i ever do, i immediately feel like is lacking something or just isn't as good as this beauty. Shes light, she's airy and fluffy. Not overly rich or sweet. Its amazing. Ive always used this recipe but i used it with unsalted dairy butter. Now i use dairy-free butter and its beautiful still!
What will make or break this cupcake recipe
Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. Half full. You will question yourself as you pour in the batter. Really? This is ALL that I’m using for each cupcake? The answer is yes, that is all you are using for each cupcake.
If you fill the liners too full, the cupcakes will overflow.
Too full = crisp mushroom tops
Too full = sinking in the center
Got that? Halfway full! Halfway full! Its imperative!
Lets talk dairy-free toffee center
Now, i know there is a lot going on with this recipe but, the dairy-free toffee center is the easiest part! Don't sweat it!
Its the perfect texture and consistency. NOTHING beats a toffee that gets stuck between on your teeth and stays there until next Christmas! Don't worry, with this toffee you wont be flossing all night! 😋
The trick is too follow the instructions exactly. No over or under-weighing ingredients, no over boiling or cooking..make it exactly as the recipe says and you're golden with a delicious soft and chewy salted toffee!
What is Swiss Meringue Buttercream?
Swiss meringue buttercream joins other varieties– French and Italian– as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavors. It’s out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection. The whipping process is long and where some trouble can start, including never reaching stiff peaks. The butter can also melt, leaving you with soup like texture. Or you can over-whip everything into curdles.
It may be helpful to watch a YouTube video on how to make a Swiss meringue buttercream to familiarize yourself with the process if you are unsure.
Toppings for the cupcakes
You can design these cakes however you prefer! I used these cupcakes cases and these chocolate sprinkles, but feel free to experiment with the look and taste and make it your own! I decided to top the cakes with these dark chocolate pretzels for that added chocolate salted taste!
Recipe
A moist and fluffy chocolate cupcake with a chewy yet soft salted toffee oozing center. Topped with a light and glossy Swiss meringue orange buttercream, chocolate sprinkles and a dark chocolate pretzel.
Prep Time: 60 minutes
Cook Time: 35 minutes
Total Time: 1 hour & 35 minutes
Servings: 6
Author: Zainab
Ingredients:
For the chocolate cupcakes;
48gs plain flour, spoon & leveled
22gs unsweetened natural cocoa powder
1/3 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg, at room temperature
50gs granulated sugar
50gs packed light brown sugar
40ml vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
60ml plant based milk, i like to use soya, oat or almond (a nice thick milk)
For the salted toffee center;
100gs granulated sugar
45gs salted plant butter, room temperature cut up into 3 pieces
60ml plant based double cream, at room temperature
1/2 teaspoon salt
For the Swiss meringue orange buttercream;
3 large egg whites
200gs granulated sugar
175gs unsalted plant butter, softened but still cool and cut into tablespoon size pieces
1 teaspoon orange extract
A pinch of salt
Toppings;
Chocolate sprinkles
Raw brown sugar
Dark chocolate covered pretzels
Method:
For the chocolate cupcakes;
1. Preheat the oven to 177°C/350°F. Line a 12-cup muffin pan with 6 large cupcake liners. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients.
4. Then half of the plant based milk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and milk. Stir until *just* combined; do not over mix. The batter will be thin.
5. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
6. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan before transferring them onto a wire wrack. Whilst they're cooling move onto the salted toffee center.
For the salted toffee center;
1. Heat granulated sugar in a small-medium heavy-duty saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
2. Once sugar is completely melted, immediately stir in the butter until melted and combined.
Note: Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
3. After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
4. Very slowly stir in 30ml of the plant based double cream. Since the cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
5. Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools. Move onto making the Swiss meringue orange buttercream.
For the Swiss meringue orange buttercream;
1. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
2. Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
3. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 71°C/160°F.
4. No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
5. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 21°C/70°F) before adding the plant based butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
6. Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the otange extract and salt, about 30 seconds.
7. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on the cupcakes.
8. Place into a piping bag with a star shaped nozzle and set aside.
Decorating the cupcakes;
1. Core out the inside of each cupcake (you can use an apple corer, i just used the back of a large piping nozzle) and pour in some of that delicious salted caramel toffee.
Note: if the toffee has hardened, microwave for 30-45 seconds mixing in between heating to loosen up the toffee a little so that its easier to work with.
2. Place the cored cupcake piece back on top and pipe your Swiss meringue orange buttercream on top, working from the outside towards the middle gradually.
3. Melt the remaining salted toffee sauce for about 1 minute in the microwave and drizzle over the frosted cupcake.
4. Sprinkle on some chocolate sprinkles and raw brown sugar and add a little dark chocolate pretzel onto the side.
5. Absolutely devour!
Notes
You can store these cupcakes for up to 5 days in an airtight container.
If you have any left over sauce, store in an airtight container for up to 1 month in the fridge.
I like to use this pipping nozzle to pipe my buttercream onto my cupcakes.
If your meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a lot of 2 inches of simmering water. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Works every time. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator (covered or uncovered, doesn’t matter) for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened. Any longer than this will solidify the butter, so only refrigerate in 20 minute spurts. If it’s still soupy, place back in the refrigerator for longer before re-whipping again. More troubleshooting tips in the post above
Calorie per cupcake: 482
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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