Sometimes I crave a wonderful easy dessert, even though I don’t really have the time to make one. Have ever experienced this, too? Well, if you have, then this is a perfect recipe for you!
It is super easy and quick to make and it only requires a handful of basic ingredients (no eggs!). The most important thing, though, is its fabulous taste: wonderfully chocolately with a small fruity twist.
You can find the recipe on the wonderful blog “Ofenliebe” right here. Go and check it out!
It’s simply perfect to enjoy a “glass of pudding” while sitting in the garden and watching the plants come to live again…I really adore spring!
I wish you all lovely rest of the weekend and a good start into a hopefully wonderful week.
Hello 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!
I made the Dulce de Leche myself – it was super easy and the result absolutely delicious.
You can find my slightly adapted version of Alina’s recipe below, and here you can find her version.
I really liked the combination of the crumbly muffin and the soft, creamy frosting. Also, the flavours, chocoalte and caramel, go simply fabulous together. My 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. 🙂
Enjoy this long weekend!
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
|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
- 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.
- 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.
- In the meantime, prepare the muffins: Preheat the oven to 180°C.
- Melt chocolate and butter over a bain-marie, mix the two and let the mixture cool down a bit.
- Sieve flour and baking powder and combine it with the sugar and the eggs.
- Add the chocolate-mixture and whisk shortly.
- Cut or break the caramel chocolate into coarse pieces and add them to the dough.
- Distribute the dough into the muffin forms and bake for about 25 minutes.
- Let the muffins cool down completely, then pipe the frosting onto them.
(recipe adapted from a recipe by „Alinas Glücklichmacher“)
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 Frosting
~~~ TODAY: A GUEST POST WRITTEN BY MY DEAR FRIEND KATHRIN! ~~~
When Kathrin sent me a picture of these absolutely gorgeous profiteroles, I knew at once that she absolutely HAD to write another guest post! So…I kept sending her (subtle) 😉 reminders to do so – as of course she’s very busy with University stuff, too. And then, today was the day… ❤ I can’t wait to try out this recipe myself..!
A while back, I was watching one of my favourite TV shows: The Great British Bake Off. What the bakers had to do to impress the judges this time was to make some pretty profiteroles. As I had never worked with this particular kind of pastry, I thought why not give this French choux pastry ball a try. And let me tell you, they weren’t nearly as difficult as I expected. You can basically fill them with whatever you like. In my case, the combination of the chocolate icing and the orange filling was simply delicious – no wonder these round beauties were gone within only a day!
Ready, set, bake! Good luck 🙂
– Kathrin (@bakingkate)
Profiteroles Filled with Orange Chantilly Cream
Inspired by Mary Berry’s profiteroles. Written by @bakingkate.
Yields: 25-30 profiteroles
Preparation time: 30 minutes to an hour
Baking time: 30 minutes
|For the choux pastry:
o 220ml water
o 2tsp caster sugar
o 85g butter
o 140g plain flour
o 3 eggs
|For the filling:
o 250ml double cream o 1tsp orange zest
o 1tsp orange juice
|For the chocolate icing:
o 100g chocolate
o 30g butter
o 4tbsp water
o 150g icing sugar, sifted
- Preheat the oven to 200 degrees Celsius and line two baking trays.
- Add the butter and sugar to the water and melt in a saucepan over low heat.
- Once the sugar and butter are melted, increase the heat and quickly ‘shoot’ the sieved flour into the saucepan.
- Remove the heat and stir with a cooking spoon until the pastry starts to come away from the side of the pan. Remove the pan from the stove and set aside to cool.
- Once the pastry mixture is a bit cooled, gradually add the whisked eggs while stirring vigorously. For a while, nothing will happen, but don’t give up yet! Keep stirring and like magic you suddenly start getting dough. Keep mixing until the dough is smooth and shiny.
- Spoon the mixture into a piping bag with a large round tube and make blobs of about 3cm in size. Bake for about 25 minutes.
- Once they’re turning golden brown, take them out and carefully pop a hole in their bottoms (this allows the steam to escape so the inside don’t get soggy). Put them back in the oven for 5 more minutes.
- While the profiteroles are cooling, whip the double cream and orange zest until soft peaks form. Carefully mix in the orange juice.
- To make the chocolate icing, melt the chocolate over a bain marie. Add the butter and 4 tablespoons of water. When the chocolate is melted, remove the bowl from the heat and stir in the icing sugar until you get a smooth texture.
- Once the profiteroles are cold, pipe the orange Chantilly cream into them through the hole we made earlier. Dip each one into the chocolate icing to coat the top part. Leave to set, then serve.
To get a printed version: Download the pdf. (Both English and German versions available!)
Orange Profiteroles with Chocolate Ganache
Profiteroles mit Orangensahnefüllung und Schokoladenganache