Cupcake with Liquid Caramel Core
Cupcake with liquid caramel core is a recipe with fresh ingredients from the Muffins category. Try this and other recipes from Spoonsparrow!
Ingredients
- butter (for the pan)
- flour (for the pan)
- 200 g dark chocolate couverture
- 150 g butter
- 150 ml milk
- 1 egg
- 100 ml sour cream
- 50 g Brown sugar
- 200 g Flour
- 2 tsp cornstarch
- 1 tbsp baking powder
- 3 tbsp cocoa powder
- 1 pinch salt
- 12 caramel candies (with cream)
- 400 g dark chocolate couverture
- 200 ml whipping cream
- 50 g butter
- 24 silver nonpareils (in silver or other shiny colors)
- colorful sugar confetti
Instructions
-
1.
Preheat the oven to 180°C fan. Grease a muffin tin and dust with flour.
-
2.
Coarsely chop the chocolate. In a saucepan, melt the butter, add the chocolate, and let it melt. Remove from heat. Whisk together milk, egg, sour cream, and sugar using an electric mixer. In a bowl, combine flour, cornstarch, baking powder, cocoa, and salt well. Add the milk mixture and chocolate butter to the dry mix and stir until smooth. Spread about half of the batter into the cups. Place one caramel candy in the center of each cup and cover with remaining batter. Bake on the middle rack for about 25 minutes. Remove, let cool briefly, take cupcakes off the tin and cool on a wire rack.
-
3.
For garnish, chop the couverture and place it in a bowl. Heat the cream, pour over the chocolate, and stir until melted. Add butter in small pieces and mix. Let the mixture cool until it starts to thicken. Then whisk again vigorously and fill a piping bag with a star tip. Pipe onto cupcakes and decorate as desired.
