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From the Cook
1/3
Chocolate Caramel Cupcakes with Meringue Ghosts
atsloanestable.com
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Instructions
1
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Preheat the oven to 325 degrees F and line a cupcake pan with liners.
2
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
4
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Mixing on low speed, add the eggs one a time.
5
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Scrape down the bowl and mix in the vanilla.
6
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Add half of the dry ingredients and mix until just combined.
7
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Mix in the sour cream and oil.
8
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Add the rest of the dry ingredients and mix until just combined.
9
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Scrape down the bowl to ensure everything is evenly incorporated.
10
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Fill the cupcake pan by adding 5 tablespoons of batter to each cup.*
11
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Smooth out the batter with a spoon and tap the pan on the counter a few times to release any air bubbles.
12
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Bake the cupcakes for about 22-25 minutes or until a toothpick inserted comes out clean.
13
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Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
14
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In a medium saucepan, combine the sugar, salt, cream of tartar, and water.
15
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Heat over medium high heat, stirring often with a rubber spatula to encourage even cooking.
16
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When it comes to a boil reduce heat to medium and continue stirring often.
17
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When the color turns an even medium amber color remove from heat and add the heavy cream, quickly mixing until fully combined.
18
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Then, mix in the butter and vanilla.
19
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Transfer to a glass jar to cool, stir in a pinch or two of flaky sea salt, then chill in the fridge overnight or until ready to use.
20
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In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.
21
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Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until soft peaks form, then add the vanilla.
22
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Continue mixing until stiff peaks form.
23
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Decorate the cupcakes immediately.
24
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With a small (about 1") round cookie cutter, remove the centers of the cupcakes, pressing about ⅔ of the way into them.
25
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Cut the very top of the centers off and reserve them.
26
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Fill the cupcakes with cool caramel sauce and place the top of the centers back on.
27
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Pipe the meringue as desired and add black sprinkles to give the ghosts eyes. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Master Swiss Meringue Stability 🍃Whip egg whites and cream of tartar over a double boiler until the mixture reaches 160°F to pasteurize and achieve maximum volume and stability for piping perfect ghost decorations.
- Caramel Temperature Precision 🌡️Use a candy thermometer to bring your caramel to exactly 350°F (hard crack stage) before adding cream to prevent crystallization and ensure a smooth, luxurious filling texture.
- Balance Salt Layers Strategically 🧂Use kosher salt in the batter and caramel, then finish with flaky sea salt on top to build complexity—flaky salt provides a contrasting texture burst that enhances the chocolate-caramel combination.
- Sour Cream Moisture Hack 💧Replace some milk with sour cream in your cupcake batter to create an incredibly moist crumb that won't dry out, while the acidity amplifies chocolate flavor.
- Meringue Piping Temperature Control 🎨Keep your meringue warm in a piping bag by setting it in a bowl of 120°F water between piping sessions to maintain consistent texture and prevent the mixture from becoming grainy or deflating.
Intelligent Tags
About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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