Chocolate-Caramel-Cupcakes with Dulce de Leche Frosting

DSC01910instaHello my dears!

Today I have some lovely and very chocolately cupcakes for you! I discovered their recipe on the wonderful blog Alinas Glücklichmacher. Her pictures looked soooo good – I simply had to give her recipe a try!DSC01877blog

I made the Dulce de Leche myself – it was super easy and the result absolutely delicious.

DSC01932instaYou can find my slightly adapted version of Alina’s recipe below, and here you can find her version.DSC01863blog

I really liked the combination of the crumbly muffin and the soft, creamy frosting. Also, the flavours, chocoalte and caramel, go simply fabulous together. DSC01837blogMy tip for the frosting: Let it stay in the fridge for no less than 1hour! At the beginning, my frosting was quite runny. After 40 minutes, it was already quite set – and after 1 hour, it was perfect. Below you can see the difference between 40 minutes (right) and 60 minutes (left) of waiting. Waiting was really worth it, in my opinion. 🙂DSC01862blog

Enjoy this long weekend!

Best wishes,

Bettina.DSC01891blog

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Chocolate-Caramel Cucpakes with Dulce de Leche-Frosting

yield: 10 cupcakes
preparation time: 25 min
baking time: 25 min
if you prepare the Dulce de Leche yourself: 2h additional waiting time

Ingredients:

For the muffns:

  • ­       150g dark chocolate
  • ­       110g butter
  • ­       160g flour
  • ­       1 tsp. baking powder
  • ­       65g muscovado-sugar
  • ­       55g white sugar
  • ­       2 eggs
  • ­       60g coarsely chopped/broken caramel chocolate (or another chocolate of your choice)
For the frosting:

  • ­       250g mascarpone
  • ­       6 tbsp. dulce de leche
  • ­       1 sachet whipping cream stiffener
  • ­       1 tsp. muscovado sugar
  • ­       ½ tsp. vanilla-extract

 

 

To prepare the Dulce de Leche:

  • ­       1 tube of sweetened condensed milk

Preparation:

  1. For the preparation of the Dulce de Leche: Press the content of the tube of Dulce de Leche into a clean jam jar and close it firmly. Put the jar into a pot with boiling water for about 2 hours until the sweetened condensed milk has the colour of caramel. Let it cool down.
  2. Whisk mascarpone, Dulce de Leche, whipping cream stiffener, sugar and vanilla-extract together. Important: Let the mixture cool down for at least 1 hour in the fridge! Only thus, the frosting can reach the perfect consistence.
  3. In the meantime, prepare the muffins: Preheat the oven to 180°C.
  4. Melt chocolate and butter over a bain-marie, mix the two and let the mixture cool down a bit.
  5. Sieve flour and baking powder and combine it with the sugar and the eggs.
  6. Add the chocolate-mixture and whisk shortly.
  7. Cut or break the caramel chocolate into coarse pieces and add them to the dough.
  8. Distribute the dough into the muffin forms and bake for about 25 minutes.
  9. Let the muffins cool down completely, then pipe the frosting onto them.

(recipe adapted from a recipe by „Alinas Glücklichmacher“)

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To get a printed version:
Download the pdf. (Both English and German versions available!)

Chocolate-Caramel Cucpakes with Dulce de Leche-Frosting – Kopie

Schokoladen-Caramel-Cupcakes mit Dulce de Leche FrostingDSC01869blog

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