🍫 Caramel Milk Chocolate Cupcakes
🧂 Material (12):
Batter:
• 2 eggs
• 150 g sugar
• 100 ml neutral oil
• 150 ml milk
• 150 g medium gluten flour (0000)
• 40 g sugar-free cocoa powder
• 1 teaspoon baking powder
½ teaspoon baking soda
• 1 tsp vanilla extract
• A pinch of salt
Filling:
• Caramel milk sauce (appropriate amount)
Decoration (optional):
• Whipped cream, ganache or chocolate cream frosting
👩 🍳 Preparation method:
1. Make the batter:
• Place eggs and sugar in a bowl and beat until slightly bubbly.
• Add oil, milk and vanilla extract and mix well.
• Sift the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt.
• Add the sieved dry ingredients to the previous mixture and mix until the batter is smooth (do not over-mix).
2. Fill the cupcake mold:
• Place cupcake molds in a muffin pan.
• Pour batter into each mold, about 2/3 full.
3. Baking:
• Bake in a preheated 180 °C (350 ° F) oven for 18 to 20 minutes or until a toothpick inserted into the center of the cake is removed clean and residue-free.
• Cool completely before refilling.
4. Fill with caramel sauce:
• Poke a small hole in the center of each cupcake (you can use a knife or piping nozzle).
• Use a piping bag or spoon to fill the cake with caramel sauce. 5. Decoration (optional):
• You can cover the cake with whipped cream, buttercream frosting or chocolate ganache.
• You can also leave the flavor as it is and sprinkle it with powdered sugar.
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🥰 Tip: If you want a richer flavor, add chocolate chips to the batter before baking.
🥥 🍫 Chocolate Coconut Cake: An Irresistible Combination 🍫 🥥
The palate is moist, fragrant and coconut, bringing a unique exotic flavor. This cake is a perfect choice for chocolate lovers and adds an exotic touch.
🍰 Cake ingredients:
2 cups medium-gluten flour
1 cup sugar-free cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 tsp salt
1 cup white granulated sugar
1 cup brown sugar
1 cup coconut milk
1/2 cup vegetable oil
1 cup hot water
2 large eggs
1 tablespoon vanilla extract
🧁 Cake Making:
Preheat oven to 180 °C (350 ° F). Grease and flour the cake molds.
In a large bowl, combine all dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat eggs and sugar until smooth. Add the coconut milk, oil and vanilla extract and mix well.
Gradually add the dry ingredients and stir until well incorporated.
Slowly add the hot water, stirring as you add, until the batter is smooth and runny.
Pour the batter into a baking pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake is removed clean and residue-free.
Cool completely before garnishing.
🥥 Creamy Coconut Frosting:
Ingredients:
1 cup coconut cream (not coconut milk, but the thickest kind)
1 cup butter (room temperature)
2 1/2 cups powdered sugar
1/2 cup shredded coconut (for mixing or garnishing)
1 teaspoon coconut or vanilla extract
Preparation method:
Beat the butter until smooth.
Add the coconut cream and continue to stir.
Gradually add the powdered sugar until a creamy texture is achieved.
Add the essence and mix well.
Add some shredded coconut to the frosting if desired. ✨ Suggested decorations:
Spread the frosting on the cake.
Sprinkle with toasted shredded coconut.
Add chocolate chips or lightly sprinkle with cocoa powder to enhance the contrast.
💡 Tips:
You can add a layer of coconut sugar between the cake layers for a more tropical version.
