Caramel and chocolate cupcake

Caramel and chocolate cupcake

Total: 1 hr 25 Min. | Active: 35 Min.
vegetarian
Nutritional value / piece: 483 kcal
, Fat: 34 g
, Carbohydrate: 37 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Muffin mixture

150g butter, soft
150g sugar
1pinch salt
3 eggs
100g dark chocolate (approx. 64% cocoa), melted
½dl full cream
120g white flour
100g ground almonds
1tsp baking powder
150g soft caramels (e.g. Fine Food All Butter Fudges), 50 g finely chopped and set aside

Icing

2dl double cream
150g plain greek yoghurt
4tbsp icing sugar
1tbsp lemon juice
½tbsp cinnamon

Caramel cream

2tbsp full cream
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Utensils

For a 12-hole muffin tin (each hole approx. 7 cm in diameter), lined with paper cases

How it's done

Muffin mixture

Mix the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Stir in the chocolate and cream. Mix the flour, almonds and baking powder and stir into the mixture. Spoon the dough into the prepared muffin tin. Press one piece of caramel into each cake.

Bake

Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tray, leave to cool completely on a rack.

Icing

Beat together the double cream and all the ingredients up to and including the cinnamon using the whisk on a hand mixer for approx. 1 min. until the mixture becomes firm. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe onto the cupcakes, chill for approx. 30 mins.

Caramel cream

Melt the reserved caramel with the cream in a pan, stirring constantly for approx. 2 mins., until it becomes a thick cream, allow to cool, and spread on top of the cupcakes.

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