🍰Chocolate Cupcakes with caramel
🍩Chocolate biscuit:
100 g dark chocolate (or milk, 3.6 oz)
70 g butter (2.5 oz 82%)
80 g eggs (1.5 eggs)
80 g sour cream (2.9 oz, 10-15%)
4 g baking soda (1/3 tsp)
4 g baking powder (1 tsp)
35 g cocoa powder (1.25 oz)
150 g sugar (1/3 lb)
150 g flour (1/3 lb)
80 ml of water (2.7 fl.oz)
We bake at 350F, 15-18 minutes.
🍫 Let's make a chocolate biscuit.
1. Melt the chocolate with butter in the microwave.
2. We send eggs, sour cream, sugar and melted butter with chocolate to the bowl of the combine. Whisk.
3. Mix flour, soda, baking powder, cocoa powder. We send to the bulk, sifting through a sieve, mix.
4. Pour in boiling water. Knead the dough.
5. Transfer to a pastry bag and put the dough into molds. We bake at 350F, 15-18 minutes.
🍮Caramel with Baileys:
100 ml Baileys (3.3 fl.oz)
150 g sugar (1/3 lb)
150 g butter (1/3 lb, 82%)
180 ml cream (6 fl.oz, 30-35%)
2 g gelatin + 10 ml water (1/2 tsp + 2 tsp)
Let's make caramel with Baileys liqueur:
1. Soak gelatin in water at room temperature, leave to swell for 10-15 minutes.
2. We warm up the cream.
3. We send sugar to a stewpan with a thick bottom, put on fire a little above average.
4. Melt sugar and then stir.
5. When the caramel becomes dark brown, turn off the heat, add a thin stream of cream, then Baileys.
How I love this delicate aroma and taste in the dessert. You should definitely try it.
6. Add butter and cook for 3-4 minutes over medium heat.
7. Pour the caramel into a measuring glass, add the soaked swollen gelatin and punch with a hand blender.
8. Cover with foil in contact and put in the refrigerator for 8 hours.
🍮 Whipped ganache:
250 ml of cream (8.3 fl. oz, 30-35%)
300 g milk chocolate (2/3 lb)
40 ml Baileys (1.3 fl. oz)
350 ml cream (12 fl. oz, 30-35%)
Prepare the whipped ganache.
1. Combine the cream (part I) and chocolate, heat and punch with an immersion blender.
2. Add Baileys and the second part of the cream. Punch again with an immersion blender.
3. Cover with foil in contact and put in the refrigerator for a day.
4. Then beat in a food processor using the "Whisk" attachment until stable peaks.
We collect dessert.
We make a notch in the cupcake, fill it with caramel, and place the whipped ganache on top. For ganache, we use the Closed Star attachment with a diameter of 8 cm.