Individual Cakes with Choco-caramel
(0 votes)
(0 votes)
Health Score:
4,3 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
24
- For the cupcakes
- ⅔ cup grated, plain Dark chocolate (60% cocoa solids)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1.333 cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- For the buttercream
- ½ cup superfine caster sugar
- 4 Tbsps water
- ⅜ cup cream (48% fat)
- 1 tsp vanilla extract
- ⅔ cup butter
- 1 ¾ cups powdered sugar
- To decorate
- 1 caramel filled milk Chocolate (broken)
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Line 2 x 12 hole mini muffin tins with paper cases.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
5.
Spoon into the paper cases and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: heat the sugar and water in a pan over a low heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, without stirring, until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (the caramel will splutter). Stir in the vanilla and set aside to cool completely.
7.
Beat the butter until soft, then gradually beat in the icing sugar until soft and smooth. Beat in the caramel until blended.
8.
Spoon into a piping bag and pipe swirls on top of the cakes. Decorate with pieces of caramel filled milk chocolate bar.
Current Recipe Search
