Chocolate-caramel-hazelnut cuppies

These cupcakes are deliciously rich and decadent. It does take some time to make all the different components, but I promise it's worth it!
I often use plant-based products in my cupcakes. Personally, I think this makes everything slightly lighter and tastier, but you can certainly replace them with the 'regular' variants.

For the cupcakes (12 cuppies):

Ingrediënts

• 126 g plant-based butter
• 220 g sugar
• 2 eggs + 2 yolks
• 114 g soy whipping cream + 1 tsp fruit vinegar, if possible leave in the fridge overnight. (= plantbased sour cream)
• 175 g flour + 15 g cocoa powder
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 57 g chocolate, finely chopped

Preparation:

1. Preheat the oven to 175 degrees and prepare your cupcake tin by placing cupcake cups in it.
2. Put the butter with the sugar in a bowl and beat until creamy.
3. Add the eggs and yolks and beat until incorporated.
4. Add the soy cream with the fruit vinegar and beat well again.
5. Add the remaining dry ingredients and whisk again briefly.
6. Fill your cups and bake the cupcakes for about 22 minutes, let them cool down.
7. Note: You can add extra flavorings if you want. I think dark vanilla and caramel or mocha taste good with chocolate

For the caramelized white chocolate ganache:

Ingredients

• 100 g white chocolate
• 1 tsp maple syrup
• 60 g soy whipping cream
• 10 g vegetable butter
• 1/2 tsp salt

Preparation:

1. Put the white chocolate with the maple syrup and the pinch of salt in a saucepan and let it melt over low heat.
2. Meanwhile, melt the butter in the soy cream in the microwave.
3. Keep stirring the white chocolate as much as possible. It will be lumpy, hard and brown, that is the intention. As soon as you have a light brown color, take the pan off the heat and add the whipping cream with the butter. Stir well. Put it back on the stove for a while to melt the last large lumps (not bad if a few remain) and then pour it through a fine sieve into a bowl. Let cool while stirring frequently.
4. Your pan and strainer are now a mess. It is best to put them in the sink with plenty of warm water, this will dissolve the caramelized sugar.

For the dark chocolate ganache:

Ingredients:

• 100 g dark chocolate
• 80 g soy whipping cream
• 20 g vegetable butter

Preparation:

1. Put all ingredients in a heatproof bowl
2. Place in the microwave for a minute and stir well.
3. Repeat if necessary.
4. Let it cool down.

For the topping: 1 recipe chocolate Swiss cream:

See previous post.

https://draft.blogger.com/blog/post/edit/5068213796545349519/7160133238770530485

For the caramelized hazelnuts:

Ingredients:

• 100 g hazelnut
• 3 tsp sugar
• 1 tsp maple syrup
• 1/2 tsp salt

Preparation:

• Melt the sugar with the salt and maple syrup in a saucepan until you have a liquid consistency. Add the hazelnuts and stir regularly until a caramel layer is formed around it.
• Pour onto a sheet of baking paper and let cool completely.

Finish the cupcakes:

1. Make a hole where the filling can go, I use an apple corer for this.
2. First put a layer of the caramelized white chocolate ganache and then a layer of the dark chocolate ganache.
3. Finish with a dollop of the chocolate Swiss cream and the chopped hazelnuts.

Yummy!!!