all

Fleur de Sel Cupcakes

fleurdeselcupcakes1

I first met my Tibetan godmother, Yeshi, when I was extremely young, probably still in nursery school.  At first she was solely my Nanny, but eventually, her family (she married and had three daughters) and mine were so close that when my parents decided to move to a new house, they specifically bought a lot with two main houses (connected) so that my Yeshi and her family could live with us.  Strange, I know. Whenever I try to explain how my godfamily and I are “related,” I always get a few blank stares.

Anyways, here’s to the 11th birthday of Yeshi’s eldest daughter, Lhaga.

She’s the most helpful, selfless, and considerate person I know, and she’s way too mature for her age (she’s more mature than me!).  She’s the one that’ll join me when I clean up my room, assist me when I bake, and help me without any complaints.  Happy birthday Lhaga, I hope your life as an 11 year old is amazing!

Fleur de Sel Cupcakes

*NOTE: All recipes are below.

  • 1 batch chocolate cupcakes
  • 1 batch Buttermilk Caramel Syrup (there will be leftover caramel, yum!)
  • 1 batch whipped chocolate ganache
  • Fleur de sel sea salt
  1. Cut out cylindrical pieces of cake from the center of the cupcakes, and fill with the buttermilk caramel syrup.
  2. Frost the cupcakes with the whipped chocolate ganache.
  3. Sprinkle with the fleur de sel sea salt, and enjoy!

Chocolate Cupcakes

  • 2 cups sugar
  • 1 ¾ cup all purpose flour
  • ¾ cup dutch-processed cocoa
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1 cup buttermilk
  • 2 eggs
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ¾ cup boiling water
  1. Combine the sugar, flour, cocoa, baking powder, baking soda, salt, and espresso power in a large bowl.
  2. Add the buttermilk, eggs, oil, and vanilla to the dry ingredients, and whisk together for a minute, or until homogenous.
  3. Pour in the boiling water, and whisk until smooth.  Batter will be quite runny.
  4. Pour into ~30 cupcake wrappers, and bake at 350 degrees for 16 minutes, or until a toothpick can be inserted without any crumbs. Cool completely.

Buttermilk Caramel Syrup

*NOTE: Does not taste like buttermilk at all.  It’s quite honestly the best caramel you will ever eat though. 🙂

Recipe originally found here.

  • ¾ cup buttermilk
  • 1 ½ cup sugar
  • ½ cup (1 stick) butter
  • 2 tbs corn syrup
  • 1 tsp baking soda
  • 1 tsp vanilla
  1. In a large pot (And I cannot stress large enough.  Stick caramel sauce on a stove is not fun to clean up….not that I know ;P) combine all the ingredients but the vanilla.
  2. Boil on medium heat until deep golden brown colored.
  3. Take off heat, add vanilla, and then stir until combined.
  4. Cool completely.

Whipped Ganache Frosting

  • 2 cups heavy whipping cream (1 pint, I believe)
  • 2 cups chocolate chips (1 bag of chocolate chips)
  • 1 tsp vanilla
  1. Heat the cream until just about boiling.  Pour over the chocolate chips and allow to sit for a couple minutes.
  2. Whisk the mixture until completely smooth.  Add the vanilla and stir to combine. Place in a fridge until cold (it’s essential that it’s not the teensiest bit warm).
  3. Beat with an electric mixer until the frosting holds its shape.  Enjoy! (I honestly like whipped chocolate ganache more than this nutella frosting, shocking, I know!)