Cupcakes with Chocolate and Caramel

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Cupcakes with Chocolate and Caramel
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Health Score:
4,5 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
1600
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,600 kcal(76 %)
Protein35.06 g(36 %)
Fat132.79 g(114 %)
Carbohydrates116.4 g(78 %)
Sugar added25.2 g(101 %)
Roughage1.57 g(5 %)
Vitamin A534 mg(66,750 %)
Vitamin D1.41 μg(7 %)
Vitamin E3.32 mg(28 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.41 mg(37 %)
Niacin4.76 mg(40 %)
Vitamin B₆0.1 mg(7 %)
Folate27.3 μg(9 %)
Pantothenic acid0.51 mg(9 %)
Biotin1.82 μg(4 %)
Vitamin B₁₂0.67 μg(22 %)
Vitamin C0.46 mg(0 %)
Potassium406.01 mg(10 %)
Calcium362.64 mg(36 %)
Magnesium33.51 mg(11 %)
Iron12.03 mg(80 %)
Iodine34.61 μg(17 %)
Zinc0.73 mg(9 %)
Saturated fatty acids81.12 g
Cholesterol209.54 mg

Ingredients

for
12
For the cupcakes
100 grams Dark couverture chocolate
100 grams butter
150 milliliters milk
1 egg
100 milliliters Whipped cream
100 grams sugar
250 grams Pastry flour
2 teaspoons cornstarch
1 tablespoon Baking powder
2 tablespoons cocoa powder
1 pinch salt
For decorating
400 grams Dark couverture chocolate
200 milliliters Whipped cream
50 grams butter
50 grams chopped Nut (such as pistachios and hazelnuts)
12 Caramel Hazelnuts
How healthy are the main ingredients?
Whipped creamsugarWhipped creameggsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) on the convection setting.

2.

For the cupcakes: Coarsely chop the chocolate. Melt the butter in a saucepan, add the chocolate and melt it. Remove from the heat.

3.

Mix the milk, egg, creme fraiche and sugar with an electric mixer. Combine the flour, cornstarch, baking powder, cocoa and salt in a bowl. Combine the milk mixture and chocolate butter and then stir in the flour mixture to form a smooth batter. Line a muffin tin with paper baking cups and fill with the batter. Bake on the middle rack of the preheated oven for about 25 minutes.

4.

Cool briefly, then remove the cupcakes from the tin and leave to cool completely.

5.

For decorating: Chop the chocolate and place in a bowl. Heat the heavy cream, pour over the chocolate and stir until the chocolate has dissolved. Add knobs of butter and stir until smooth, then cool. Stir vigorously again and then put into a piping bag with a serrated nozzle.

6.

To serve, set the cupcakes in decorative paper cases and decorate with the chocolate frosting. Sprinkle with nuts and top each with a caramel hazelnut.