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COCOA CUPCAKES WITH AN HEART OF SALTED CARAMEL

COCOA CUPCAKES WITH AN HEART OF SALTED CARAMEL

Cakes and desserts with a soft liquid heart are my favorites, and salted caramel is by far the thing I love most .. then with the winter months I start loving chocolate again.
So today I want to share with you this SUPER CUPCAKE, a cocoa muffin, with a heart of salted caramel, decorated with a cocoa chantilly and cocoa nibs .. I assure you it is delicious and I prepared it in no time.

 

COMPOSITION:

  • Cocoa muffin;
  • Salted caramel sauce;
  • Cocoa chantilly;
  • Cocoa nibs.

 

TOOLS USED:

 

VIDEO:

 

INGREDIENTS FOR 6 CUPCAKES:

MUFFIN:

  • 125 g soy milk;
  • 50 g sunflower seed oil;
  • 50 g caster sugar;
  • 15 g brown sugar;
  • 1 g salt;
  • 85 g all-purpose flour (type ’00’);
  • 20 g cocoa powder;
  • 2 g baking powder;
  • 1 g bicarbonate of soda.

SALTED CARAMEL SAUCE:

  • 34 g caster sugar;
  • 34 g glucose (1);
  • 67 g dairy free cream (soy based);
  • 24 g soy milk;
  • 23 g glucose (2);
  • 20 g margarine / dairy free butter (solid);
  • 1 g salt.

COCOA CHANTILLY:

  • 250 g dairy free cream (soy based);
  • 22 g cocoa powder;
  • 1 tbsp cocoa nibs to decorate.

 

METHOD:

1 – To prepare the cupcakes, start with the preparation of the caramel sauce which must cool and thicken. In a saucepan, weigh the cream, milk and glucose (2) and bring to the boil, in the meantime, in another saucepan, weigh glucose (1) and caster sugar and over low heat bring to a caramel. When the caramel has a nice amber color, pour in the boiling liquids a little at a time and mix with a whisk. Be very careful as the caramel may splash, so keep some distance. It is very important to pour the liquids a little at a time otherwise there will be a sudden temperature change in the caramel and it will solidify instead of amalgamating with the liquids.
2 – Once all the liquids have been poured, turn off the heat, add the salt and continue stirring with a whisk, when the caramel reaches a temperature of about 60 °C add the diced margarine and blend everything to get a perfect emulsion. I use this mini blender when the doses are small, it is really very practical.
3 – Transfer the caramel to a bowl, cover with contact cling film (heat resistant) and refrigerate until cool.
4 – Preheat the oven to 175 °C, static. Now prepare the muffins: in a bowl, mix milk and oil with a whisk. Add the sugars and salt and keep stirring, finally add the powders: flour, baking and cocoa previously sifted together.
5 – Grease the cavities of the muffin pan, or use muffin cups.
6 – With the help of an ice cream scoop (or a spoon) pour the mixture into the cavity, about 55 g each.
7 – Bake at 175 °C for 14 minutes, check with a stick, if it comes out dry the muffins will be ready. Let them cool before taking them out of the pan.
8 – In the meantime, whip the vegetable cream with the sifted cocoa, store it in a piping bag with the star nozzle.
9 – With a knife cut and remove the central part of the muffins, in order to create a cavity to add the sauce. Pour the caramel sauce into the muffins and cover with the cut part.
10 – Decorate them with cocoa chantilly and cocoa nibs.
11 – Store in the refrigerator for up to 4 days.

 

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