Henry's Salted Caramel Ganache Cupcakes

Henry's Salted Caramel Ganache Cupcakes

Makes 48 Mini Cupcakes/12 Cupcakes 


Cupcake Ingredients
- 1 & 1/2cups Self-Raising Flour (Sifted)
- 3/4 cup Sugar
- 1/2 cup Milk
- 2 Eggs
- 120g Butter (Melted)
- 1 & 1/2 heaped tbsp Salted Caramel

Buttercream Ingredients
- 250g Salted Butter (Room Temperature)
- 500g Icing Sugar (Sifted)
- 1 & 1/2 heaped tbsp Salted Caramel
- Dash of Vanilla​

Ganache Ingredients
1 cup Heavy Cream
1/2 cup Henry Langdon Pure Cocoa Powder
1/4 cup Sugar
1 tsp of Vanilla Essence

Salted Caramel Ingredients
- 1/2 cup (100g) Sugar
- 3 tbsp (45g) Salted Butter (Room Temperature)
- 1/4 cup (60ml) Heavy Cream (Room Temperature)
- 1 tsp of Henry Langdon Australian Sea Salt Flakes

Sea Salted Caramel - Add the sugar to a large pot and turn on the heat. The sugar will start to clump and eventually melt into a thick brown, amber coloured liquid. Once it turns a light to medium brown (careful not to burn), immediately stir in the butter and let combine for approx. 1 minute.

Very slowly stir in the heavy cream (this step can cause a rapid bubbling; if this occurs, remove from heat and continue to stir). Once all is combined and still hot, add in the Henry Langdon Australian Sea Salt Flakes. For extra saltiness, throw in a tad more than a teaspoon! Once the caramel sauce starts to cool, it should thicken into a beautiful, lush bowl of gooeyness.

Ganache – Begin by adding the heavy cream to a pot and bring to the boil. Once boiled to a high heat, remove from stove, and combine all other ingredients including the Henry Langdon Pure Cocoa Powder. Whisk by hand until creamy. Leave to cool and refrigerate for at least one hour. Overnight in the fridge is even better to create thickness.

Cupcakes – Add the self-raising flour, sugar, milk and eggs into a bowl. Use an electric beater to combine. Once thoroughly combined, add the melted butter to mixture. Once all is combined, add your desired amount of sea salted caramel. Grab your cupcake tins and line with cupcake liners. Fill each mold to approx. ¾ full. Bake in the oven for 13-17 minutes, or until brown and spongy at the touch. Remove and cool.

Buttercream - Using room temperature salted butter, add it to your Kitchen Aid and mix for 5-10 minutes on high, or until the butter turns to a smooth whiteish consistency. Slowly add a tablespoon or two at a time of your sifted icing sugar and allow it to thoroughly mix into the butter. Once your butter and icing sugar are completely combined, add your sea salted caramel and vanilla to your desired flavour.

To put all of this together to make your finished product, start by taking a wooden skewer and making a small hole in the middle of the cupcake. Fill a piping bag with ganache and cut a tiny hole in the end. Pipe the chocolate ganache into the hole you have created so its full to the brim! Top with buttercream (freehand with a knife/spoon or with a piping bag) and your cupcake masterpiece is complete.


Love Henry

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