Summary

Ingredients

For the dough:

• 80 grams flour
• 1 teaspoon Baking powder
• 20 g cocoa powder
• 2 egg (s)
• 30 grams sugar
• 2 pinches salt
• 40 g chocolate, whole milk
• 40 g butter
• 2 teaspoons vanilla extract
• 80 ml milk

For the frosting:

• 200 g cream
• 200 g nouat
• 1 teaspoon vanilla extract

For the filling: (caramel)

• 50 g cream
• 1 pinch (s) salt
• 0.5 teaspoon ½ vanilla extract
• 25 g suar
• 10 g butter

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Instructions

1. The amount is enough for 12 pieces.
2. For the dough, beat the eggs, sugar and salt very frothy and meanwhile let the butter melt in a saucepan. You melt the milk chocolate in it. Stir well again and again, burns quickly! Let this mixture cool down a bit and then add it to the sugar. In a second bowl you mix the flour, cocoa and baking powder and sieve this into the first bowl. Pour in the milk and stir everything again.
3. You fill the dough in muffin cases made of paper, which you distribute in a muffin tin. If you don`t have a baking tray for muffins, you can also fill the dough into two nested paper cases. Each mold should be about 3/4 full.
4. Bake the cupcakes for about 25 minutes at 160 ° C and use the chopstick sample to check whether they are through. When they`re done, let them cool on a wire rack.
5. The caramel filling. To do this, cream, salt and vanilla extract are heated in a saucepan. Scatter the sugar in a non-stick pan and caramelize it over medium heat. It`s quick, make sure the sugar doesn`t turn black! When the desired degree of browning is reached, take the pan off the stove and carefully pour the warm vanilla milk into it. Attention, it cooks properly at first, so stir well and carefully! Put this mixture back on the plate, let it simmer a little and melt the butter in it. If the caramel is too thick, you can add another dash of cream.
6. To fill the cupcakes, use a sharp knife to cut small cone-shaped parts out of the middle. Put some liquid caramel in there and then put the pastry lid back on.
7. Now it`s the turn of the frosting. It is best to prepare this a few hours earlier so that it can cool down well in the refrigerator. For this, the cream is briefly boiled together with the vanilla extract and the nougat is melted in it. The same applies here: stir well so that nothing burns! Put the cream in the fridge for a few hours or, better still, overnight and whip it just before serving the cupcakes. The frosting can be applied wonderfully with a piping nozzle. I also sprinkled it with a few leftover caramel crumbs.