Popular chocolate love cupcakes

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
4 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 12
  • 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. 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. 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. 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. 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. 5

    Take cupcakes out of the oven and let them cool down.

  6. 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.