Bouchons with Salted Caramel Frosting Recipe

Bouchons with Salted Caramel Frosting Recipe

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Preheat the oven to 350 degrees.

Grease 12 timbale molds with butter and dust them with flour. Set aside.

Sift the flour, cocoa powder, and salt into a bowl and set aside. In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and very pale in color, about 3-5 minutes. Add the vanilla extract.

Reduce speed to low and add about 1/3 of the dry ingredients, then 1/3 of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 day.)

Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about 2/3 full.

Place in the oven and bake for 20-25 minutes. When the tops look shiny and set (like a brownie), test 1 cake with a wooden skewer or toothpick: It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Transfer the bouchons to a cooling rack.

After 4-5 minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds. (The bouchons are best eaten the day they are baked.) Frost and serve with ice cream, if desired.

Recipe Summary

  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • 1 cup white sugar
  • ½ cup margarine, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¾ cup whole milk
  • ½ cup brown sugar
  • ½ cup margarine
  • 2 tablespoons light corn syrup
  • 1 tablespoon vanilla extract
  • ½ cup heavy cream, or as needed
  • 1 pinch salt
  • ¾ cup salted butter, softened
  • 2 cups confectioners' sugar, sifted

Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.

In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.

Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.

To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.

Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

Caramel Cake with Salted Caramel Italian Meringue Buttercream

This recipe makes enough batter to fill: three 8x3 inch round cake pans, four 8x2 inch round cake pans, or two 10-inch round cake pans. The bake time listed in the recipe is for three 8x3 inch layers. If baking 8x2 inch layers the bake time should be reduced by 10-15 minutes. Check for doneness after the cakes have been baking for 25 minutes. If baking two 10-inch layers, bake time will need to be increased by 10-15 minutes. Start checking for doneness after the layers have been baking for 45 minutes.


  • 5 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3 tsp salt
  • 3 sticks of butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light or dark brown sugar
  • 9 large eggs, separated, at room temperature
  • 1 1/2 + 1/3 cups buttermilk, at room temperature
  • 4 tsp pure vanilla extract


  • 1 recipe Salted Caramel Italian Meringue Buttercream
  • Salted Caramel Sauce for drizzling (optional - if making Salted Caramel Italian Meringue Buttercream, you can use the leftover caramel sauce)

Almond pralines (optional):

  • 1 cup whole almonds, roughly chopped into large pieces
  • 1/4 cup sugar
  • 1 tablespoons butter
  • 1 tsp ground cinnamon
  • 3/4 teaspoon salt


NOTE: This recipe makes a lot of batter and is best made using a 6-quart mixer. If you have a smaller mixer, you may need to mix the batter in two batches.

  1. Preheat your oven to 375 degrees. Using vegetable shorting or butter, grease three or four 8x3-inch cake pans. Cut a piece of parchment paper to cover the bottom of each cake pan and lightly grease the top of the parchment. Shake flour around in each pan to coat.
  2. In a medium size bowl, mix the flour, baking powder, baking soda and salt with a wire whisk until well combined.
  3. In a standing mixer fitted with the paddle attachment, beat the butter with both sugars at medium speed, scraping down the sides of the bowl occasionally, until very light and fluffy - about 4 minutes. Beat in the egg yolks in three additions, scraping down the sides of the bowl and beating on medium speed for 30-60 seconds after each addition.
  4. Add the flour mixture and buttermilk alternately in 4 additions, beginning and ending with the flour. With each addition, beat on low speed until incorporated, just so your ingredients don't fly out all over the counter. Then beat on medium speed for about 30 seconds, until smooth, before adding the next addition. Scrape down the sides of the bowl before each addition. Mix in the vanilla on low speed until incorporated.
  5. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Incorporate the egg whites completely, but take care to not beat all the air out of the egg whites.
  6. Distribute the batter evenly into cake pans, smoothing the tops with a spoon or spatula and bake in the center of your oven for 35 - 40 minutes, until a toothpick inserted in the center comes out mostly clean, with only a crumb or two sticking to it. The cakes will be a deep golden brown.
  7. Remove the pans to wire racks and allow to cool for 5 minutes before gently turning them out of the pans onto the wire racks to cool completely.

Make the Almond Pralines:

  1. Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
    Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
  2. Spread on aluminum foil or parchment paper and let cool completely. Break into chunks and use to decorate the top of the cake.

*If not frosting immediately after the cakes are cooled, they can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day, or frozen for up to 1 month. If freezing, wrap the cakes in plastic wrap and then a layer of aluminum foil.

Nutrition Information:

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Coffee Cupcakes with Salted Caramel Frosting Recipe:

These beautiful mocha cupcakes were not terribly difficult to make. I must admit I cheated a little and I did not make the salted caramel from scratch.

We DO have a fantastic recipe for Homemade Buttermilk Caramel Sauce. And Inger&rsquos single ingredient Caramel spread recipe is also on the blog now. I highly recommend them for the best flavor.

Inger&rsquos caramel spread will need to be diluted to a sauce consistency with water or milk if you choose that recipe.

Of course, we had neither of these homemade caramel sauce recipes on the blog the day I made this Coffee cupcake recipe.

SO, I ran to the store and grabbed a jar. I will blame my adorable 2 month old. She&rsquos cute but slightly cranky these days. She does not love MaMa ignoring her in the kitchen.

What you need for this delicious frosting..

You only need six ingredients for this recipe and you might just have everything you need in your pantry at home.

  • Unsalted butter – I like using unsalted butter because I like to control the amount of salt in the frosting. If you use salted butter, you will most likely not need to add any additional salt.
  • Dark brown sugar – Both dark and light brown sugar work – I really like the more intense taste of dark brown sugar.
  • Evaporated milk – I like how the taste of evaporated milk pairs with caramel – however the recipe works with any kind of milk you might have on hand – from almond to skim, half and half and even heavy cream.
  • Sea Salt – The sea salt ingredient for this recipe is the best part – it needs to be coarse and ground. You cannot substitute the sea salt with table salt. The sea salt is gently folded into the frosting and melts in small clumps. As a result when you eat the frosting you get these random explosions of delicious saltiness which is what differentiates salted caramel from caramel.

How to Make Salted Caramel Buttercream

Having your butter and milk at room temperature helps greatly. Substituting whipping cream for milk is a great idea, but not necessary if you get the butter whipped up nicely. (I do not recommend skim milk in this recipe.)

In a stand mixture, combine the butter, confectioners sugar, salt, and 1/2 cup of your caramel sauce. Start mixing on low until every ingredient is combined. Then, mix it on high for a couple of minutes, or until the buttercream is smooth and fluffy. The milk is added for your desired consistency, so start with just a little bit, and continue to add more milk to make it smoother. Buttercream can be made in advance, so to save some time, make it ahead of time! Store it in the refrigerator for up to a week or the freezer for up to 3 months.

Once each part of the recipe has been made, it’s time to assemble this decadent salted caramel dessert. Top each cupcake with the salted caramel buttercream. Drizzle the remaining caramel on top of the buttercream. Seriously, these are so good!

How to make Cinnamon Cupcakes from scratch

Let’s get down to business here. Start by creaming or beating your butter and sugar until very light. Don’t skimp on this step and make sure to scrape down the bowl a couple of times during this step. Two minutes should get you a good result. Add the egg one at a time (photo 1), beating well after each one.

Whisk together the dry ingredients so they are well mixed then add one third to the butter and egg mixture (photo 2). Just fold this through. This is where you want to switch to a spatula and fold until the mixture is just incorporated. Once flour goes in the mixing must be kept to a minimum.

Now add half the milk and just mix through and repeat this step by step folding with the remaining flour and milk (photo 3). You should have a coffee coloured but fairly thick batter (photo 4).

This batter is enough for 10 cupcakes, so divide it evenly among your cupcake liners in a muffin tray. Cupcake liners can come in different sizes so the basic rule of thumb here is to fill them to about ¾ full (photo 5). The cupcakes bake for around 20 minutes but you can test them with a toothpick. When it comes out with a crumb or two clinging to it, they are done.

Related Video

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Salted Caramel Cupcakes


For the salted caramel

  • 2 cups white sugar
  • 12 tbs unsalted butter at room temp
  • 1 cup heavy whipping cream at room temp
  • 2 tsp salt I love using Redmond RealSalt*

Other items needed

  • 1 Filling Tip recommended but not necessary
  • 1 Wilton 1M Tip for frosting
  • 2 decorating/piping bags
  • ½ cup chocolate chips for garnish, optional


To make the salted caramel sauce:

How to fill cupcakes with the salted caramel:

How to frost and decorate your salted caramel cupcakes:


Did you make this recipe? Tag me on Instagram at @atablefullofjoy

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


1. Preheat over to 350F. Grease muffin tin or line with muffin liners. 2. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended. 4. With the mixer on low, slowly add half the flour mixture mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. 5. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely. 6. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone. Fill the cavity with a teaspoon of salted caramel. Replace top. 7. To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes. 8. Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens. 9. Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe-frost the cupcakes. The frosting will harden slightly as it cools. 10. Using a kitchen torch, lightly brown the frosting. Be careful not to burn the cupcake liners.

Watch the video: Salted Caramel pastry-chef style (August 2022).