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1
Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.
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2
In a mixing bowl, combine the flour, baking soda, and salt.
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3
Sift the cocoa powder in a separate bowl.
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4
Whisk the hot water into the cocoa until smooth.
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5
In bowl of electric mixer, cream the sugar and butter well.
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6
Add the eggs, buttermilk, oil, and vanilla and mix until smooth.
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7
Add the dry ingredients to the wet ingredients and add the cocoa mixture.
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8
Beat just until smooth.
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9
Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through.
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10
Remove the cupcakes from the pan and let cool completely.
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11
Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar.
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12
Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch.
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13
Remove from the heat and whip until medium-stiff peaks form.
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14
With the mixer running, gradually add the softened butter and vanilla until thick and smooth.
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15
Fold in the Agave Caramel Sauce until fully incorporated.
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16
Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes.
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17
Cook's Note: The yield for the Caramel Cream Center is more than needed.
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18
The extra can be used as frosting or frozen for up to 3 months.
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19
Thaw at room temperature and stir, before using.
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20
In a small saucepan, heat the water over high heat until hot but not boiling.
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21
Add the sugar and the agave and stir gently to dissolve.
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22
Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color.
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23
Add the cream slowly, whisking constantly, the caramel will bubble and rise.
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24
Add the butter and continue whisking over the heat until the caramel is smooth.
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25
Remove from the heat and stir in the vanilla extract.
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26
Chill the mixture to thicken.
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27
In a saucepan, heat the cream to scald.
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28
Add the chocolate chips.
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29
Stir the mixture until smooth.
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30
Chill on the ice bath until a spreadable consistency, stirring frequently.
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31
Frost the filled cupcakes with the ganache and garnish with the prepared rock sugar.
