Ingredients
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@bettybossi.ch
Muffin mixture
Icing
Caramel cream
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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