CARAMEL MUD CAKE CUPCAKES
These are wonderful rich cupcakes with a delightful caramel flavour. I couldn't believe how easy they were to make and how well they turned out. These do not need any frosting or extra flavours, just a light dusting of icing sugar. (Note that this recipe is from the Women's Weekly 'Cupcakes' book so the cups are Australian measuring cups)
Provided by joanna_giselle
Categories Dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
- Combine butter, milk chocolate, brown sugar, golden syrup or honey and milk in a small saucepan.
- Stir over low heat until everything has melted and is smooth.
- Transfer mixture to a medium bowl and allow to cool for 15 minutes.
- Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
- Divide the mixture into the 12 muffin cases, they will be 3/4 full.
- Bake for 30 minutes or until a light golden brown colour and check with a skewer.
- Cool on wire rack and dust with icing sugar.
- Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the mixture can be too warm and they will melt instead of keeping their shape.
SALTED CARAMEL POPCORN MUD CAKES
Make and share this Salted Caramel Popcorn Mud Cakes recipe from Food.com.
Provided by Noo8820
Categories Dessert
Time 55m
Yield 10 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 180 degrees/160 degrees fan forced and line ten 125ml (1/2 cup) muffin pans with paper cases.
- Microwave the chocolate, butter and hot water in a microwave safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla.
- Whisk in the combined flours,cocoa and egg until well combined. Divide the mixture evenly between the cases and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely, then spread a little chocolate frosting over each one.
- Combine the caramel popcorn and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the popcorn mixture and stir to combine. Set aside for about 3 minutes.
- While the popcorn mixture is still warm, spoon and shape mounds of it over the cakes. Set aside for 5 minutes to set.
- Warm the remaining caramel mixture over low heat and drizzle over the cupcakes along with melted chocolate to decorate.
Nutrition Facts : Calories 961.4, Fat 38.3, SaturatedFat 16.8, Cholesterol 54.3, Sodium 397.5, Carbohydrate 151.9, Fiber 13.5, Sugar 80, Protein 17
CARAMEL MUD CAKE
This is dedicated to Jubes - Jubes has been so lovely to me on Zaar and has always been so helpful, so I wanted to find a recipe for a delicious cake and dedicate it to her. This is it!
Provided by Perfect Pixie
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
- Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
- Transfer to large bowl to cool for 15 minutes.
- Fold in sifted flours then add eggs 1 at a time.
- Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
- Stand cake in pan 30 minutes and then turn onto wire rack to cool.
- Spread top and side with white chocolate ganache.
- White chocolate ganache:.
- Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.
Nutrition Facts : Calories 528, Fat 28.2, SaturatedFat 17.1, Cholesterol 82.9, Sodium 227.1, Carbohydrate 64.5, Fiber 0.6, Sugar 42.5, Protein 6.5
SALTED CARAMEL CUPCAKES
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
- Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
- Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium
CARAMEL MUD CAKE
Make and share this Caramel Mud Cake recipe from Food.com.
Provided by JanelleC
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease a deep 22cm round cake pan and line base with non-stick baking paper.
- Combine butter, chocolate, sugar, syrup and milk in a medium pan.
- Stir over low heat until chocolate is melted and sugar dissolved.
- Transfer mixture to a large bowl and cool for 15 minutes.
- Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
- Pour into a bowl and stand until a spreadable consistency.
- Spread ganche over top of cake and serve.
Nutrition Facts : Calories 607.9, Fat 32.5, SaturatedFat 19.7, Cholesterol 99.9, Sodium 82.8, Carbohydrate 74.4, Fiber 0.7, Sugar 48, Protein 7.3
CARAMEL MUD CAKE (GLUTEN-FREE)
Make and share this Caramel Mud Cake (Gluten-Free) recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to slow (150 degrees celsius).
- Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
- Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
- Transfer mixture to a large bowl, cool for 15 minutes.
- Whisk in vanilla and eggs, then the flour mixture.
- Pour mixture into prepared pan.
- Bake in a slow oven for about 2 hours.
- Cover cake loosely with foil if it is over-browning.
- Cool the cake in the pan covered with a clean tea towel.
- ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
- Cook, stirring, for about 3 minutes, cool.
- Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
- Spread cold cake with Caramel Frosting.
- Notes: Can be made 4 days ahead.
- Store in an airtight container at room temp.
- Uniced cake suitable to freeze.
Nutrition Facts : Calories 645.9, Fat 34.5, SaturatedFat 21.1, Cholesterol 145.1, Sodium 273.9, Carbohydrate 84.1, Sugar 82.7, Protein 3.6
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