Chocolate & Caramel Cupcakes – Rich luxurious goodness

What’s the best dessert flavour on the face of this beautiful planet? It provides for us every day and chocolate is one of the best it provides when it comes to flavour for desserts. However, if you combine it with caramel and make it edible by hand, you’ve got an absolute winner. These Chocolate & Caramel Cupcakes are rich, moist and buttery, the perfect way to treat yourself after a meal or at a party. These cupcakes are great as a dessert table centre-piece and they will be snatched up before everything else.

The cupcake recipe is super easy to follow and ganache is the crown you add to the king of desserts. Chocolate ganache is a chocolate icing using chocolate, butter and cream and will be soft and buttery in texture with a pretty shine for presentation. You can spread the chocolate ganache onto these Chocolate & Caramel Cupcakes or use a piping bag if you really want to be fancy. It will always taste like perfection.

Incredible as a dessert table centre-piece or as a surprise after dinner, these Chocolate & Caramel Cupcakes are sweet, rich and buttery perfection.

Chocolate & Caramel Cupcakes Recipe

Recipe by Asande Mpila Course: DessertCuisine: GlobalDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Baking Time

40

minutes

Total time

50

minutes

Ingredients

• 450 g 450 Cake flour

• 150 g 150 Cocao powder

• 8 8 Eggs

• 30 ml 30 Baking powder

• 15 ml 15 Bicarbonate soda

• 500 g 500 Sugar

• 450 ml 450 Cooking oil

• 15 ml 15 Vanilla essence

• 5 ml 5 Salt

• 450 ml 450 Boiling water

• Chocolate Ganache

• 250 g 250 Baking chocolate

• 15 g 15 Butter

• 75 ml 75 Fresh cream

• 75 g 75 Caramel

Method

• Sift the cake flour, baking powder, bicarbonate soda, and salt.
• Separate eggs in a large bowl, whisk egg yolks vanilla essence and sugar till creamy in a separate bowl mix boiling water cocoa powder and oil.
• Pour the mixture into the mixture and mix well then fold in flour mixture be careful not to over mix.
• Beat egg whites and fold in the mixture pour into a muffin pan bake at 180°C until baked through.
• Chocolate Ganache
• Break chocolate in a saucepan add butter and caramel and heat gently.
• Stir until chocolate and caramel have melted, remove from heat, add the cream mix well, and refrigerate until firm enough to pipe.
• In a piping bag pour ganache and pipe into cake layers 4 times repeatedly and all around the cake and garnish with strawberries.

Notes

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