Ingredients
Chocolate cupcakes (about 12 large cupcakes):
300 g flour
80 g cocoa powder
1 tbsp. baking soda
½ teaspoon. baking soda
¼ tsp. salt
250 g sugar
100 g of butter, melted
250 ml. butter milk
2 large eggs
100 g milk chocolate, either chopped or as drops
Chocolate frosting:
150 g dark chocolate, melted
½ dl milk
250 g of soft butter
435 g of powdered sugar
Caramel Sauce:
1 ½ dl whipped cream
½ dl dark or light syrup
1 ½ dl powdered sugar
25 g butter
¾ tsp. salt flakes
For decoration:
1 handful chopped hazelnuts
Caramel Sauce
12 Toffifee
Approach
Chocolate cupcakes (about 12 large cupcakes):
Turn on the oven at 200 degrees. Mix flour, cocoa powder, soda and salt together in a bowl. In another bowl, egg, sugar, butter and butter milk are whipped until it becomes frothy. Add the dry ingredients and whisk it well. Add the chocolate. Put the cupcake papers in a metal mold for muffins. Distribute the dough into the molds. Bake the cakes for approx. 18-20 minutes. Let them cool off.
Chocolate frosting:
Melt the chocolate and let it cool to room temperature. Whip butter and sugar together. Add the chocolate a little bit of access. Whip until it reaches a thick and soft consistency. Bring the frosting into a spray bag.
Caramel Sauce:
Bring cream, syrup and sugar in a thickened pot. Let it boil. When boiling, slightly heat the heat (it should still boil a bit and bubble). Stir in the pan for approx. 10 minutes until the mass gets thicker. Add butter and stir well until it turns into a smooth and thick caramel sauce. Let it cool off.
Decorate the cupcakes:
Pipe the frosting onto each cupcake. Sprinkle caramel sauce on and sprinkle with chopped hazelnuts. Finally add a Toffifee on top of each cupcake. Bon appetite!
Hi love your cakes amazing!!!! What would “dl” in measurements? Ie you have put “ 1/2 dl milk” . Would
It be ml (millilitre)
1 dl = 0,42 cups 🙂