🍽️ Moist Chocolate Cupcakes with Caramel Topping

Name: Moist Chocolate Cupcakes with Caramel Topping
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g dark chocolate couverture; 100 g butter; 4 chocolate-caramel bars (e.g. Snickers); 2 eggs; 100 g sour cream; 100 g sugar; 250 g flour; 2 tsp cornstarch; 2 tsp baking powder; 1 tbsp cocoa powder; 1 pinch salt; 120 g soft butter; 1 small amount vanilla bean paste; 60 g sugar; 120 g cream cheese; 1 tbsp caramel syrup; 150 g powdered sugar; 2 chocolate-caramel bars (e.g. Snickers)

685 kcal · 30 min · 4 servings

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Ingredients

200 g dark chocolate couverture
100 g butter
4 chocolate-caramel bars (e.g. Snickers)
2 eggs
100 g sour cream
100 g sugar
250 g flour
2 tsp cornstarch
2 tsp baking powder
1 tbsp cocoa powder
1 pinch salt
120 g soft butter
1 small amount vanilla bean paste
60 g sugar
120 g cream cheese
1 tbsp caramel syrup
150 g powdered sugar
2 chocolate-caramel bars (e.g. Snickers)

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Grease a muffin tin and dust it lightly with flour.
3. Roughly chop the chocolate coating.
4. Heat the butter in a saucepan.
5. Add the chopped coating to the hot butter.
6. Stir until the chocolate has completely melted.
7. Let the chocolate mixture cool down briefly.
8. Cut the chocolate bars into about 12 small pieces, each 2 cm in size.
9. Whisk the eggs with the sour cream and the sugar.
10. Mix the flour with the cornstarch, baking powder, cocoa, and salt in a separate bowl.
11. Stir the dry flour mixture into the egg-chocolate butter cream.
12. Distribute about two-thirds of the batter evenly into the molds.
13. Use a small spoon to make a small indentation in the center of each batter mound.
14. Place a piece of chocolate bar into each batter indentation.
15. Cover the chocolate pieces with the remaining batter.
16. Bake the cupcakes on the middle rack for approx. 25 minutes.
17. Remove the cupcakes from the oven and let them cool completely.
18. Beat the butter for the topping creamy with the vanilla and the sugar.
19. Stir the cream cheese and the caramel syrup into the butter cream.
20. Add powdered sugar gradually until the cream is thick and pipeable.
21. Spread the finished cream onto the cooled cupcakes.
22. Cut the chocolate caramel bars into small pieces.
23. Decorate the cupcakes with the chocolate pieces.

Nutrition per serving

kcal: 685
Protein: 8 g · Fett/Fat: 38 g · Carbs: 72 g