Chocolate Cupcakes with Caramel Cream
These cupcakes are delicious on their own, but the cream makes them more tender. As an alternative to the cream, any glaze or melted chocolate can be used. This amount of ingredients makes 6-8 cupcakes.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 100 g
- sugar 100 g
- eggs 3
- sour cream 200 g
- cocoa powder 3 tbsp
- baking powder 2 tsp
- flour 150-200 g
- butter 100 g
- brown sugar 150 g
- cream 33-35% 100 ml
- vanilla bean
Instructions
Preparing the batter
Step 1 of 14
Cream the butter and sugar.
Step 2 of 14
Add eggs and mix.
Step 3 of 14
Add sour cream, mix.
Step 4 of 14
Add cocoa, mix.
Step 5 of 14
Stir in flour and baking powder. Knead the batter to a medium consistency.
Step 6 of 14
Grease the baking pans with butter (if they are silicone, no need to grease). Pour the batter into the pans, filling them ⅔ full. Place in an oven preheated to 180 degrees. Bake for 25–30 minutes.
Preparing the cream
Step 7 of 14
Cut the vanilla bean and extract the seeds.
Step 8 of 14
Melt the butter.
Step 9 of 14
Add sugar.
Step 10 of 14
Pour in cream.
Step 11 of 14
Add vanilla seeds (or vanilla sugar at this same stage) and mix.
Step 12 of 14
Stirring constantly, bring the mixture to a boil. Cook for 5 minutes. Let cool.
Step 13 of 14
Beat the cooled mixture.
Step 14 of 14
Using a spoon or a pastry syringe, distribute the cream over the cooled cupcakes.