MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: America's Cup - Cake
Categories: Cakes, Snacks, Chocolate, Dairy
     Yield: 24 cupcakes

 2 1/4 c  Granulated sugar
   1/2 c  Salted butter; +1 tb
     2 tb Vegetable oil
     4 lg Eggs
     1 tb Madagascar vanilla extract
 2 3/4 c  Cake flour
 1 1/2 ts Baking soda
   1/2 ts Sea salt
   3/4 c  Milk
   3/4 c  Unsweetened cocoa powder
   3/4 c  Hot water

MMMMM-----------------CHOCOLATE FUDGE FILLING------------------------
   1/2 c  Salted butter
   1/2 c  Unsweetened cocoa powder
   1/2 c  Hot water
     4 c  Powdered sugar

MMMMM----------------BUTTERCREAM BASE FROSTING-----------------------
     2 lb Powdered sugar; +1 c
     1 c  Milk
     1 ts Madagascar vanilla extract
   1/2 ts Sea salt
     1 c  Salted butter; in 1/2" slices
 2 1/4 c  Shortening

MMMMM---------------------SALTED CARAMEL-----------------------------
     1 c  Granulated sugar
   3/4 c  Heavy cream; room temperature
 3 1/2 tb Salted butter
     1 ts Fine sea salt

MMMMM-----------------SALTED CARAMEL FROSTING------------------------
 2 1/2 c  Buttercream base frosting
     1 c  Powdered sugar
   1/2 c  Salted caramel

 FOR THE CHOCOLATE CUPCAKES:

 Set the oven @ 350°F/175°C.  Line a 24-cup muffin pan with cupcake
 liners.

 Cream the granulated sugar, butter and oil in a large bowl. Beat in
 the eggs, one at a time, until fluffy. Add the vanilla and blend
 well. Sift the flour, baking soda and sea salt and gradually add to
 the sugar mixture, alternating with the milk.

 Whisk the cocoa and water until smooth in a small bowl.

 Add to the mixture, continue beating 'til well blended.

 Fill each muffin cup three-quarters full with batter.  Bake the
 cupcakes until baked through the center, about 15 minutes. Remove
 the cupcakes from the pan and cool on wire racks.

 FOR THE CHOCOLATE FUDGE FILLING:

 Melt the butter in a microwave-safe bowl. Whisk the cocoa and water
 until smooth in a separate bowl. Whisk the cocoa mixture into the
 butter until blended and smooth. Whisk in the powdered sugar until
 fluffy.

 Yield: 2 cups.

 FOR THE BUTTERCREAM BASE FROSTING:

 Whip the powdered sugar, milk, vanilla and sea salt with a whisk
 attachment on low until smooth and creamy. Add the butter one slice
 at a time until well blended. Add the shortening and blend well.
 Whip on high until the mixture doubles, 10 to 12 minutes.

 Yield: 8 cups.

 FOR THE SALTED CARAMEL:

 Combine 1/4 cup room temperature water and the granulated sugar in
 a small saucepan. Cook over medium-low heat until the sugar
 dissolves. Increase the heat to medium-high and bring to a boil.
 Boil without stirring, until the mixture is approximately
 325°F/165°C and a deep amber color, 5 to 6 minutes.

 Remove the caramel from the heat and whisk in the cream.  The
 caramel will bubble violently. Once smooth, stir in the butter and
 fine sea salt. Transfer the caramel to a heat safe container and
 allow cooling for 15 minutes.  Cover and refrigerate for up to 2
 weeks.

 Yield: 1 1/2 cups.

 FOR THE SALTED CARAMEL FROSTING:

 Whip 2 1/2 cups buttercream base frosting, the powdered sugar and
 1/2 cup salted caramel with a whisk attachment until fluffy.

 Yield: 3 cups.

 Once the cupcakes are cool, cut out the center of each cupcake and
 fill with the chocolate fudge filling. Top each cupcake with the
 salted caramel frosting.

 Recipe courtesy of Jillian Hopke

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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