Salted Caramel Chocochip Muffins

These light, fluffy, moist cupcakes are a sweet-salty treat of joy. They are designed to give a balanced bite between both flavours. The silky salted caramel chocolate ganache is spread over these ultra soft cupcakes like a beautiful dream. The cupcakes are filled with marvellous flavours. They entrap you into eating more than you can handle. The crunch of the tiny choco-chips makes this dessert whole. If you love a little salt in your dessert, try these cupcakes today!

Serves: 9

Ingredients

Cupcakes

1 cup Flour

½ cup Granulated sugar

1 tsp Baking powder

2 Eggs separated

100g unsalted Butter

3 tbsp full-fat Milk

¼ cup Choco-chips

Salted Caramel Chocolate Ganache

½ cup Water

1 cup Granulated sugar

100g salted Butter

300g Milk chocolate

600ml Heavy Cream

Almond Flakes (optional)

Method

Step 1- Caramel

Add water and sugar to a saucepan. Place on medium heat and let the sugar dissolve in the water. Once the sugar dissolves and starts to bubble, add butter cubes. Let the butter melt in the sugar. Once the colour turns dark amber, take off the heat. Add heavy cream to a separate saucepan and bring to a light simmer.

Step 2

Then pour in the heavy cream while whisking simultaneously. Once the caramel is lump free, let it cool down for 2-3 minutes. In a heatproof bowl, add chocochips, pour the caramel over the chocolate, and let it sit for 10-15 minutes.

Step 3

Now whisk gently till smooth and cover with cling wrap touching the surface. Place in the refrigerator for 2-3 hours or till set. Then with a rubber spatula, transfer to a piping bag and keep aside.

Step 4- Cupcake

Preheat the oven to 160℃. Line a muffin tray with cupcake liners. To a bowl, add butter. With a hand beater on medium cream the butter till fluffy. Then add in sugar and beat till pale and doubles in size. Add yolks and vanilla extract and beat until smooth.

Step 5

In a separate bowl, sift flour and baking soda. Now add in ⅓ of the dry ingredients and mix in. Followed by ⅓ of the wet ingredients. Repeat the process till all the ingredients are mixed in.

Step 6

Add egg whites to a bowl, and beat to stiff peaks with a hand blender on medium speed. Now fold in the egg whites to the batter with a rubber spatula. Then fold in your chocochips. Add the batter to the cupcake liners. Bang the tray on the counter 2-3 times.

Step 7

Place the tray in the oven and bake for 20-25 minutes. Then take the tray out and let the cupcakes sit in the tray for 15-20 minutes. Then transfer to a cooling rack.

Step 8- Assembly

Once the cupcakes come to room temperature. Frost the cupcakes with salted caramel chocolate ganache; add some almond flakes, and serve.

Tips

1. Keep stirring occasionally the sugar till it fully dissolves.

2. When adding the butter to the sugar syrup, wear oven gloves as the sugar will splatter.

3. Don't disturb the pan when the butter and sugar mix and create a frothy texture.

4. If you accidentally boil your heavy cream, cool it down to 32℃ before adding it to the caramel.

5. Whisking while adding heavy cream to caramel prevents lumps.

6. Make the ganache before making cupcakes, as it takes some time to set.

7. Beat sugar and butter till pale and fluffy, ensures a moist sponge.

8. When beating the egg whites to stiff peaks, check regularly to avoid over beating.

9. To check if the cupcakes are done, insert a toothpick in the middle, and it should come out clean.