Cupcakes. For a while there I reached complete fatigue. Couldn't look at them, couldn't bake them and (gasp) couldn't eat them.
But it's usually never too long before I'm back consuming them with gusto.
I was asked the other day what my last meal would be (seriously how stressful is that question) and while that can change on the hour, more often than not, when drafting said exit menu, chocolate, malt and caramel in some form generally gets a look in.
And then because I couldn't stop thinking about them, together, I made some cupcakes incorporating them all.. And I think you should too, because these cupcakes are the sort that leave you babbling " my Lordy what just happened in my mouth?"
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTRES AND CHOC-MALT CREAM
NEED TO KNOW
|Type of dish||Sweet treat|
|Cooking time||30 min - 1 hour|
|100g dark chocolate|
|1 cup espresso|
|1.25cups dark brown sugar|
|2 cups plain flour, sifted|
|1 tablespoon baking powder, sifted|
|¼ cup cocoa powder, sifted|
|1 x 395g tin condensed milk|
|1 heaped tablespoon butter|
|Sea salt flakes to taste|
|Malt chocolate buttercream (makes 450g)
|2 tablespoons malt extract|
|250g icing sugar|
|1 tablespoon cocoa powder|
1. Preheat the oven to 170c. Line a 12 hole muffin tin with paper cases and set aside.
2. Combine the chocolate and butter in a small saucepan over low- medium heat and cook, stirring often, until melted.
2. Add the coffee, cocoa powder and brown sugar, remove from the heat and stir until well incorporated.
3. Add the eggs and stir to combine.
4. Add the flour and baking powder and stir with a wooden spoon until a batter consistency is achieved.
5. Pour into the prepared tin and bake for 15 minutes or until a skewer inserted into the middle comes out clean. Transfer to a wire rack to cool.
6. While still slightly warm use a teaspoon to scoop out some cake from the centre of each cupcake for the caramel. You can reserve the cake to put back on top or eat as you go.
7. Pour the condensed milk and butter into a saucepan and cook over low heat until it thickens and takes on a caramel consistency, this can take up to twenty minutes.
8. Season the caramel generously with sea salt flakes and set aside to cool slightly before pouring into each cake centre. Reserve left over caramel in the fridge for another use.
9. To make the malt butter cream beat the butter until pale and thickened. Gradually add the icing sugar and cocoa powder and beat continuously until your desired sweetness and consistency is achieved. Add the malt extract and beat until incorporated.
10. The malt can effect the consistency of the buttercream so if you want a firm cream for decorating, place in the fridge for ten minutes to firm slightly before icing the cakes. Ice cakes and serve.
Best served on the day of making.
- Daily Life
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