Chocolate and caramel cupcake
I have made this chocolate and caramel cupcake recipe several times, on those days when you need something substantial but don’t want to complicate the kitchen with too many steps. I love that the ingredients are simple and accessible, and the salted chocolate caramel cream really changes everything compared to a regular cupcake. Quick Info Total Time: approx. 4 and a half hours (includes cooling the cream) Preparation Time: 30 minutes Baking Time: 20 minutes Servings: 10-12 cupcakes Difficulty: medium Recipe Type: chocolate dessert, suitable for special occasions or when you want something a bit more special Ingredients Cupcake Batter: 100 g dark chocolate 4 eggs (separated) 150 g butter 100 g sugar (50 g for butter, 50 g for egg whites) 60 g flour a pinch of salt Chocolate and Caramel Cream: 240 g dark chocolate 300 ml liquid cream 40 g salted butter 80 g sugar Preparation Method 1. Preheat the oven Preheat the oven to 180°C. Prepare the cupcake molds. 2. Melting the chocolate for the batter Break 100 g of chocolate into pieces and melt it in the microwave. Stir every 15-20 seconds to avoid burning. Let it cool slightly. 3. Chocolate Batter Put 150 g of soft butter in a bowl and beat it with 50 g of sugar until it lightens in color. Incorporate the melted chocolate, then add the egg yolks one at a time. 4. Beating the egg whites In another bowl, beat the egg whites with a pinch of salt. When they start to foam, gradually add the remaining 50 g of sugar and continue beating until you get a firm meringue. 5. Mixing and completing the batter Add 1/3 of the meringue to the chocolate cream and mix vigorously. Gently fold in the remaining egg whites along with the sifted flour, using wide motions. 6. Baking Distribute the batter into the molds, about 3/4 full. Bake for 20 minutes. The cupcakes should remain slightly moist in the center. Remove them to a rack to cool completely. 7. Chocolate and Caramel Cream – preparing the chocolate Grate or finely chop 240 g of dark chocolate. Place it in a large bowl. 8. Heating the cream for the cream Put 200 ml of liquid cream on low heat until it is almost boiling. Pour it over the chocolate, let it sit for 1 minute, then mix well to melt. 9. Preparing the salted caramel In a small saucepan, put 80 g of sugar and let it melt over medium heat without stirring at first. When it turns golden, remove it from the heat and add 40 g of salted butter. Stir, then carefully pour in the remaining 100 ml of hot cream (it will bubble). Mix until smooth. 10. Combining the creams Pour the salted caramel over the chocolate cream and mix well. Place the bowl in the fridge for at least 3 hours to let the cream set. 11. Finishing the cream When the cream has cooled completely, beat it for 1-2 minutes with a mixer on high speed. It will become airier and easier to spread. 12. Assembly When the cupcakes are completely cool, top them with the cream using a knife or piping bag, as preferred. Why I make this recipe often This recipe is useful because it doesn’t require complicated ingredients, and the result is far superior to what you find in stores. They can be made in advance, especially the cream, and I have never had any issues with the texture. If you have a little time to invest, the result is really worth it. Tips and Variations Tips Don’t skip the complete cooling of the cream; otherwise, you won’t be able to spread it nicely. Quality chocolate changes the flavor; don’t use very sweet types or those with a lot of sugar. For the batter, the egg whites should be beaten firm but not dry. Substitutions You can use regular butter if you don’t have salted butter, but add a pinch of salt to the caramel. Vegetable cream doesn’t give the same texture but works if needed. Variations Add some chopped nuts to the batter for texture. The cream can also be used as a filling for cake-type pastries. Serving Ideas The cupcakes can be decorated with sea salt sprinkled on top or chocolate flakes. They are good alongside coffee or as a dessert at the end of a festive meal. Frequently Asked Questions Can I use milk chocolate instead of dark? Yes, but the texture and flavor will be sweeter, and the cream softer. You should reduce the sugar a bit. Is a mixer needed for the cream? It helps a lot at the end to achieve an airy consistency. If you don’t have one, you can use a whisk, but it will take longer. Can the cream be made a day in advance? Yes, it’s even better to let it sit in the fridge overnight, then mix it before using. Nutritional Values Estimate for one cupcake with cream (out of 12 pieces): approximately 350 kcal Carbohydrates: 32 g Fats: 22 g Proteins: 4 g The values are indicative and may vary depending on the type of chocolate and the amount of cream used on each cupcake. Storage and Reheating Cupcakes with cream keep well in the fridge, covered, for 3 days. The simple batter, without cream, can be frozen. I do not recommend reheating – the batter can dry out, and the cream will melt. It’s best to serve them at room temperature after taking the cream out of the fridge 20-30 minutes before serving.
Preparation
Preheat the oven to 180. Melt the chocolate in the microwave. Mix the butter with 50 grams of sugar, incorporate the chocolate and the egg yolks. Separately, beat the egg whites with salt and the remaining sugar. Combine the egg whites and flour with the chocolate cream. Pour the batter into molds and bake for 20 minutes. Grate the chocolate for the cream and melt it in 200 milliliters of heated cream. Make the caramel from sugar, remove from heat, add the salted butter and the rest of the hot cream. Mix the caramel with the chocolate. Chill the cream for 3 hours. Once it has cooled well, beat it with a mixer and spread it over the cupcake.
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