This Bordeaux isn’t a red wine from France; it’s an exceptionally sweet brown sugar buttercream. Frost it atop a moist chocolate cupcake, coat it in chocolate sprinkles, finish it with a piece of homemade caramel, and devour. I created the frosting recipe after craving one of those famous See's Bordeaux chocolates. Bordeaux Cupcake Recipe
Chocolate Cupcake
1 cup + 1 Tbsp. granulated sugar
¾ cup + 2 Tbsp. all-purpose flour
6 ½ Tbsp. cocoa powder
¾ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
1 large egg
½ cup whole milk
¼ cup vegetable oil
1 tsp. vanilla extract
½ cup boiling water
½ cup chocolate sprinkles
Brown Sugar Buttercream
½ cup whole milk
2 Tbsp. all-purpose flour
¾ cup brown sugar
1 cup unsalted butter, at room temperature
1 ½ tsp. vanilla extract
¼ tsp. salt
Caramels
6 Tbsp. heavy whipping cream
¼ tsp. vanilla extract
¼ tsp. salt
¼ cup light corn syrup
½ cup granulated sugar
2 Tbsp. unsalted butter, at room temperature
For the cupcakes: preheat oven to 350 degrees F (175 degrees C). Line 1 muffin pan with cupcake liners; set aside. Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a large bowl, mix egg, milk, vegetable oil, and vanilla. Add flour mixture, and beat on medium speed until combined, about 1 minute. Add boiling water and stir to incorporate. Pour batter into prepared cupcake liners, filling ¾ full. Bake, rotating halfway through baking, for 18-20 minutes. A toothpick inserted into a cupcake center should come out clean. Remove from oven. Let cool for 10 minutes in pan. Transfer cupcakes to a wire rack to cool completely before frosting.
For the buttercream: in a small saucepan over medium heat, whisk milk and flour together until it thickens into a paste, about 6-8 minutes. Remove from heat, and let cool. In a medium bowl, cream brown sugar and butter until fluffy, about 2-3 minutes. Add vanilla and salt; mix until combined. Add milk mixture, and mix until smooth.
For the caramel: spray the inside of a 6"x4" small ceramic baker with cooking spray. Attach a candy thermometer to a medium saucepan. Heat corn syrup and sugar over medium heat. Stir initially only to combine, then do not stir while syrup bubbles. Cook until syrup reaches 310 degrees F (155 degrees C). Remove from heat. Stir in cream, vanilla, and salt. Mixture will bubble vigorously and then subside. Return to heat, and stir while cooking until mixture reaches 248 degrees F (120 degrees C). Remove from heat, and stir in butter until fully incorporated. Pour into prepared ceramic baker. Let cool completely at room temperature, about 8 hours or overnight. Cut into squares.
To assemble: using a large piping bag and round tip {I used a 13mm round}, frost cupcakes. Pour sprinkles in a small bowl. Lightly roll frosting top in sprinkles to coat. Top with a small square of caramel. Makes 12.
