Red Carpet Cupcake Challenge: Final Four!

Hey y'all! Remember how I told you I had made it to Round 2 of that cupcake challenge I entered?

Well, I submitted my recipe yesterday, and just found out that I MADE IT TO THE FINAL FOUR! (Thanks for all your prayers and well wishes! I really appreciate the support!)

Next Steps: design a recipe that's inspired by the Red Carpet and bake it, live, in front of a panel of celebrity judges! This guy is one of 'em... (no pressure...yikes!)

So, while I go pace off the excitement and nerves, here's an updated version of the cake I submitted (as well as the recipe, if you're interested).

Salted Caramel Mocha Cupcakes

INGREDIENTS

For the cupcakes:

• ½ cup plus Dutch-process cocoa powder
• 1 tablespoon espresso powder
• 1 cup plus hot water
• 2¼ cups all-purpose flour
• ¾ tsp. baking soda
• ¾ tsp. baking powder
• ½ tsp. salt
• 2 sticks plus 1 tablespoon unsalted butter, at room temperature
• 1 2/3 cups sugar
• 3 large eggs, at room temperature
• 1 tbsp. vanilla extract
• ¾ cup sour cream

For the ganache:

• 4 oz. dark chocolate, chopped
• ¼ cup heavy cream
• 2 tbsp. freshly pulled espresso, cooled

For the frosting:

• 2 sticks butter, room temperature
• 4 cups powdered sugar
• ¼ cup heavy cream
• 1 tbsp. vanilla extract
• Caramel Sauce (to taste)

For the caramel sauce:

• 1 ¼ cups sugar
• 1/3 cup water
• ½ tbsp. light corn syrup
• ½ cup heavy cream, warmed
• 1 tsp. sea salt, preferably fleur de sel

DIRECTIONS

1. To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners. 
2. In a small bowl, combine the cocoa powder, espresso powder, and hot coffee and whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.
3. Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. 
4. Separate the eggs. Beat the yolks til creamy and add to the butter mixture. Whip whites til frothy and fold in to butter mixture. Blend in the vanilla and then the cocoa mixture until smooth. 
5. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
6. Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack.
7. To make the ganache, heat chocolate in the top of a double boiler til smooth. Remove from heat and slowly add the cream in a steady stream, whisking constantly. Whisk in espresso til smooth.
8. Using the cone method, cut divots out of each cupcake, reserving the tops. Fill the divot with a spoonful of ganache and replace top.
9.  To make the caramel sauce, combine the sugar, water, and corn syrup in a medium heavy-bottomed saucepan over medium-high heat.  Clip a candy thermometer to the side of the pan.  Heat, stirring frequently, until the sugar has melted into a syrup.  Stop stirring and gently swirl the pan.  Continue to boil, swirling occasionally, until the mixture is a deep amber color (but not burned!) and it registers 340˚ F on the thermometer.  Very slowly pour in the cream in a slow, steady stream down the inside edge of the pan, stirring constantly until smooth.  Remove from the heat and stir in the salt. Let cool.
10.  To make the caramel buttercream, beat butter on med-high til light and fluffy. Add in powdered sugar, 1 cup at a time, alternating with cream until desired consistency is reached. Add in vanilla and cooled caramel sauce to taste.
11. Transfer the frosting to a pastry bag fitted with a large decorative tip.  Pipe a swirl of frosting on each cupcake.  Top each cupcake with green sugar crystals and an additional drizzle of caramel sauce.  Finish with a signature Starbucks-green straw (if desired).

DECORATION & PRESENTATION

• Since the cake is inspired by one of my favorite Starbucks drinks, I wanted to bring in the feel of the branding to mimic it
• I used a Wilton paper cupcake liner to emulate the shape and feel of a Starbucks cup.
• I added a faux-logo to the outer liners and wrapped each cake in an additional kraft paper brown liner to simulate the sleeves used on warm cups.
• I also included green as an overall color, to bring in the branding, and used small pieces of Starbucks straws as toppers. 

Enjoy!

Til next time, friends!