Chocolate, Toffee and Nut Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- ½ cup light brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp Baking powder
- 0.333 cup Pecan (chopped)
- For the topping
- ¼ cup unsalted butter
- 7 Tbsps cream (48% fat)
- ½ tsp vanilla extract
- 3 ½ cups powdered sugar
- To decorate
- grated Chocolate
- chopped Pecan
- 3 Tbsps dulce de leche (chilled)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the pecans.
4.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
6.
Sift in the icing sugar and beat until smooth.
7.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with grated chocolate and pecans. Drizzle dulce de leche over the top.
