Recreational Chemistry Cupcakes

Written by Jamie on February 20, 2012


How can brown sugar and caramel be topped?  With moe. brown sugar and maple.  This cupcake starts with a brown sugar cake, filled with a salted soft caramel blast, topped with a brown sugar maple buttercream and finished with smoked fleur de sel.  Only a cupcake that can jam different ingredients in balanced harmony is worthy of being called Recreational Chemistry.  This cupcake is also dedicated to the biggest moe.ron I've ever known, my friend Jeff.

This recipe makes about 24 cupcakes.


  • 3 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk


  1. Frosting
    1. Follow directions for the Jameson Italian Meringue buttercream, substituting the following:
      1. Brown sugar for Castor/Superfine sugar
      2. 2 tbsp Maple Butter instead of Jameson
  2. Salted Caramel Filling
    1. Follow directions for the Fleur de Sel Caramels, however make the following changes:
      1. Use 1/4 cup Jameson instead of 2 tsp
      2. During the second heating phase (after cream and sugar mixtures are mixed), take the mixture to 240-244 degrees instead of 256.  This will allow the mixture to be less stiff and more liquidy
  3. Cupcakes
    1. Preheat oven to 325
    2. Line muffin tins with cupcake liners
    3. Whisk the dry ingredients and set aside (flour, salt, baking powder)
    4. In another bowl, cream butter and sugar until light and fluffy
      1. Add in eggs one at a time, mixing after each addition
      2. Reduce the mixer speed to low
        1. Add dry ingredients to butter mixture in 3 additions, alternating with the Buttermilk and ending with dry.
        2. Scrape sides of bowl
    5. Divide batter among the muffin cups, filling each about 2/3 full
    6. Bake for about 20 minutes, or tester comes out clean
    7. Store in refrigerator if not consuming immediately
  4. Assembly2012-02-18_18-29-40_250
    1. When cupcakes have cooled, use an apple corer to remove a slim cylinder from the center 
    2. Fill with caramel
    3. Pipe the maple brown sugar frosting on top

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