Chocolate Caramel Cupcakes using a Magefesa
Magchef Plus 4540, Magchef Black
(4.9)
Preparation time
51 min
Total time
74 min
Servings
12
Calories / Serving
354 Cals
Difficulty
Average
Kinder Cupcakes are a delightful tribute to the beloved Kinder chocolate, wrapped in a soft, fluffy cupcake that’s perfect for any occasion. With a creamy blend of white chocolate and rich dark chocolate, these treats are not just a feast for the taste buds but also a visual masterpiece. Picture this: a surprise of Kinder Maxi hidden inside, waiting to be discovered with every bite! Originating from the same whimsical spirit that brought us the iconic Kinder eggs, these cupcakes are sure to bring out the child in everyone. So, gather your ingredients and prepare for a sweet adventure that’s as fun to make as it is to eat!
Ingredients
- 150 g Flour t55
- 30 g Bitter cocoa
- 1 g Baking soda
- 150 g Granulated sugar
- 150 g Butter
- 120 g Milk
- 2 Eggs
- 2 Teaspoon(s) Vanilla extract
- 200 g Icing sugar
- 60 g Whipping cream
- 1 Pinch(es) Salt
- 50 g Dark chocolate
Steps
Chocolate Cupcakes
- Line a 12-cup muffin tin with cupcake liners.
- Add 150 g of flour t55, 30 g of bitter cocoa, 1 g of baking soda, 150 g of granulated sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 75 g of butter, 120 g of milk, 2 eggs, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a container.
- Fill each cupcake liner about two-thirds full with batter.
- Cook in the oven at 175°C during 18min.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Caramel Frosting
- Wash the food processor bowl.
- Add 200 g of icing sugar, 75 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4. Scrape the sides of the bowl with the spatula
- Add 60 g of whipping cream, 1 teaspoon(s) of vanilla extract, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a piping bag.
Chocolate Drizzle and Assembly
- Wash the food processor bowl.
- Add 50 g of dark chocolate in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Transfer the content of the food processor bowl in the piping bag.
- Roughly chop the Brownies into small pieces
- Pipe the caramel frosting onto each cupcake in a spiral motion, creating a peak.
- Drizzle the melted Dark Chocolate over the caramel frosting in a looping pattern.
- Sprinkle the Brownies pieces on top of the frosting.
- Let the chocolate set before serving.
- Serve Immediately.
