Popular chocolate love cupcakes
very easy
20 mins
20 mins
Ingredients
- 125 g Butter
- 200 g Dark chocolate coating
- 50 g Whipped cream
- 50 ml Milk
- 2 Eggs (Gr. M)
- 200 g Sugar
- 280 g Flour
- 80 g Baking cocoa
- 1⁄2 Tsp Baking Powder
- 1⁄4 Tsp Baking soda
- 250 ml Buttermilk
- 25 g sweetened popcorn (ready to pop; see tip)
- 4 TABLESPOONS Sugar
- 150 g Whipped cream
- 1⁄2 Tsp Sea salt
- 1 Muffin baking tray (12 trays)
- baking paper or 12 muffin paper baking cups (5 cm Ø)
Directions
- 1
For the cupcakes, cut 12 squares (each 20 x 20 cm) from baking paper. Line the hollows of the muffin tray with them (use paper baking cups instead). Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see
- 2
Melt butter in a pot. Remove the pot from the heat and let the butter cool down a little. Coarsely chop 100 g of chocolate coating. Bring 50 g cream and milk to the boil in a saucepan, melt the couverture in it while stirring.
- 3
Beat the eggs and 200 g sugar with the whisk of the mixer for 5-8 minutes until thick and creamy. Stir in liquid butter. Mix flour, cocoa, baking powder and baking soda. Alternately stir in buttermilk briefly into the egg-butter mixture.
- 4
Finally, fold the couverture-cream mixture into the dough. Spread the dough over the hollows of the muffin tray. Chop the rest of the chocolate coating and sprinkle on the cupcakes. Bake in a hot oven for 18-20 minutes (not too long! Chopstick test).
- 5
Take cupcakes out of the oven and let them cool down.
- 6
For the caramel sauce, caramelise 4 tablespoons of sugar until golden brown. Deglaze with 150 g cream and simmer for about 10 minutes until creamy. Pep up with sea salt and let it cool down. Decorate cupcakes with caramel sauce and popcorn.
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