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Chocolate Butterscotch Potato Chips

Okay. I must admit to having a slight obsession with Ms. Kir Jensen’s genius. (Get it: The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet).

Flashback to my Ultimate Brownies.

Mmmmmmm. Fudgy chocolate-ness.

Then one fateful rainy morning, I stumbled upon this fabulous recipe review of Ms. Jensen’s Chocolate Caramel Potato Chip cupcake by the lovely Rosie Alyea of Sweetapolita fame. It takes a heart of steel to turn your back on a baked treat called Highway To Heaven. And so I bookmarked it, and schemed planned for a bake later that night, when everyone was asleep.

And so, I baked.

Not to be confused with the Ultimate Brownies

I did a double take when these doppelgängers came out. Super moist, yet light on the tongue, the texture is almost that of a Japanese cotton cheese cake.

Be warned though: this chocolate-coffee-buttermilk cupcake is not a great bake idea for impressing someone on a date; remember the cafe scene in Bridesmaids where Kristen Wiig goofs around with her best friend, cake sticking to her teeth?

The recipe makes 24 cupcakes, which I could not handle during my surreptitious midnight baking that day. I made half the portion, but still yielded 22 cupcakes (a dozen with the paper liners, and 10 with the cupliners). I am no math maven, but I suspect that Malaysian cupcake liners are rather diminutive for the volume filled.

But I digress.

Make it your own. Make salted caramel (or in my case, almost salted caramel). The genius of this Jensen creation is that the warm cupcakes are spiked with salted caramel, then smothered with dark chocolate ganache – wait, it is not done – then impaled with ruffled potato crisps, and drizzled with more caramel.

Yes, cupcake. Singular.

Too much, ain’t it? Heck, just give in to temptation and top with butterscotch and finish with sea salt.

Then stare reverently at the finished cupcake.

And eat, of course.

Postscript: My CBPC turned out to be a solo offering. By the time we, okay, I, was done licking the pan from butterscotch made the following morning, the offspring had made short work of the tin of (sadly, not Ruffles) potato chips, and the chocolate-coffee-buttermilk cupcakes were almost demolished.

9 comments on “Chocolate Butterscotch Potato Chips

  1. Sharina
    October 16, 2012

    Hmmmmm Nat… have to try this one too I guess! Lepas ni .. lepas ni… and then dust off sneaker! Not before mind you.. After I make this! Hahahaha….:P

    • Sharina
      October 16, 2012

      sneakers la … hand eye coordination sudah lari.. mata tgk chocolate madness.. pengsan….:P

      • Nat Yusop | imabakeslave
        October 16, 2012

        Nina, this recipe is incredible – but then again, butterscotch and salted caramel is always a crowd- pleaser…..and a gut-buster.

        I’ve binned my sneakers long ago. Haha!

  2. thehungrymum
    October 25, 2012

    Oh.My.Goodness. What a dangerously delish combo!

  3. mydearbakes
    October 25, 2012

    Wow, this is such a wonderful bake! It’s brilliant! =)

    • Nat Yusop | imabakeslave
      October 25, 2012

      Hi “neighbour”! Thanks for dropping by – what lovely fondant work you do!

      • mydearbakes
        October 25, 2012

        =)
        Thanks for your kind words! lol
        We still have lots to learn before we can bake as well as you. ^^

  4. vinicooksveg
    October 31, 2012

    Totally loved it. Yummy!

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This entry was posted on October 13, 2012 by in Bake, Cakes and tagged , , , , , .
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