Salted Caramel Chocolate Muffins (organic)

Name: Salted Caramel Chocolate Muffins (organic)
Total time: 2 h 10 min
Yield: 12
Ingredients: 1.75 cups organic All purpose flour; 0.25 cup organic cocoa powder; 1 tablespoon organic Baking powder; 0.5 cup organic sugar; 2 Organic eggs; 0.375 cup organic sunflower oil; 1 cup Organic milk; 0.5 cup finely chopped, organic Dark chocolate (65% cocoa solids); 0.5 cup organic caster sugar; 4 tablespoons water; 80 organic cream (48% fat); 0.5 teaspoon organic Sea salt; 1 teaspoon organic vanilla extract; 0.75 cup organic Salted butter; 2 cups organic powdered sugar; organic Chocolate chip (plain & white); organic butterscotch chip (or toffee chips)

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Salted Caramel Chocolate Muffins (organic)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

786

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	786 kcal	(37 %)
Protein	7.37 g	(8 %)
Fat	59.29 g	(51 %)
Carbohydrates	59 g	(39 %)
Sugar added	36.33 g	(145 %)
Roughage	0.34 g	(1 %)

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more nutritional values

Vitamin A	550.87 mg	(68,859 %)
Vitamin D	2.2 μg	(11 %)
Vitamin E	2.18 mg	(18 %)
Vitamin B₁	0.18 mg	(18 %)
Vitamin B₂	0.37 mg	(34 %)
Niacin	2.88 mg	(24 %)
Vitamin B₆	0.05 mg	(4 %)
Folate	45.47 μg	(15 %)
Pantothenic acid	0.7 mg	(12 %)
Biotin	1.97 μg	(4 %)
Vitamin B₁₂	0.5 μg	(17 %)
Vitamin C	0.6 mg	(1 %)
Potassium	196.91 mg	(5 %)
Calcium	168.5 mg	(17 %)
Magnesium	30.25 mg	(10 %)
Iron	2.55 mg	(17 %)
Iodine	29.68 μg	(15 %)
Zinc	0.69 mg	(9 %)
Saturated fatty acids	33.39 g
Cholesterol	174.94 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 1 ¾ cups
organic All purpose flour; ¼ cup
organic cocoa powder; 1 tablespoon
organic Baking powder; ½ cup
organic sugar; 2
Organic eggs; ⅜ cup
organic sunflower oil; 1 cup
Organic milk; ½ cup
finely chopped, organic Dark chocolate (65% cocoa solids)

For the salted caramel buttercream: ½ cup
organic caster sugar; 4 tablespoons
water; 80
organic cream (48% fat); ½ teaspoon
organic Sea salt; 1 teaspoon
organic vanilla extract; ¾ cup
organic Salted butter; 2 cups
organic powdered sugar

To decorate: organic Chocolate chip (plain & white); organic butterscotch chip (or toffee chips)

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Preparation steps

For the cupcakes: heat the oven to 200ï¿½C (180ï¿½ fan) 400ï¿½F gas 6. Place paper cases in a 12 hole muffin tin.

Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.

Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.

Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.

Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.

For the salted caramel 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 salt and vanilla and set aside to cool completely.

Beat the butter until soft, then gradually beat in the icing sugar until soft and smooth. Beat in the caramel until blended.

Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with the chocolate and butterscotch chips.