Dulce De Leche Drizzle Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ½ cup dark beer
- ½ cup unsalted butter
- ½ cup cocoa powder
- 1 cup dark brown sugar
- ⅝ cup Sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ tsps baking soda
- For the buttercream
- 1 ¾ ozs plain Dark chocolate (60% cocoa solids)
- 1 cup unsalted butter
- 3 ½ cups powdered sugar
- ½ tsp vanilla extract
- To decorate
- 4 Tbsps dulce de leche (chilled)
Preparation steps
1.
For the cupcakes: put the stout and butter into a pan and heat gently until the butter has melted. Whisk in the cocoa and sugar until blended. Remove from the heat and allow to cool.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
3.
Whisk together the egg and soured cream in a mixing bowl. Gradually whisk in the stout mixture and vanilla until blended. Sift in the dry ingredients and gently fold in.
4.
Spoon into the paper cases and bake for 20-25 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
6.
Beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Stir in the vanilla and melted chocolate. Beat well until blended.
7.
Spoon on top of the cakes and drizzle over the dulce de leche in circles on top of the cakes, as in the photo.
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