Recipes Lifestyle

Chocolate cupcakes with Toffifee

 

Chocolate cupcakes with Toffifee

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!

 

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2 Comments
  1. Hi love your cakes amazing!!!! What would “dl” in measurements? Ie you have put “ 1/2 dl milk” . Would
    It be ml (millilitre)

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