Coffee and caramelised white chocolate cupcakes

Coffee and caramelised white chocolate cupcakes

When I saw this post on Poires au Chocolat, I knew that caramelised white chocolate would be heavenly, and I would have to incorporate it into my baking soon, in one form or another.

Then I saw this post, on What Rachel Ate, and decided that caramelised white chocolate in buttercream would be a thing of beauty, and that I really must try it out soon.

It’s taken me quite a while to actually get around to it, but when Kate at What Kate Baked chose fairy cakes, cupcakes and muffins as the theme for this month’s Tea Time Treats challenge, it gave me the motivation I needed and these coffee and caramelised white chocolate cupcakes were born.

tea time treats

It is so hard not to just eat the caramelised white chocolate straight from the bowl – slow roasting it for an hour until it turns golden brown gives the chocolate a whole new depth of flavour, and when you add a little salt at the end it’s just SO good!

The sweetness of the icing is a perfect match for a strong coffee cake, and I was really pleased with how the cupcakes turned out, with half the icing spread straight on top of the cupcakes and the other half flavoured with coffee and piped in swirls.

I made these to take along to a working lunch (along with some fab apple/maple/pecan bars which I will blog soon) and they went down a treat – cake really is the best ice breaker when meeting new people!

I will definitely be doing more with caramelised white chocolate soon – Emma’s gorgeous eclairs are high on the list, but I’m sure there are countless recipes calling for normal white chocolate that could be improved with caramelisation…

Coffee and caramelised white chocolate cupcakes (inspired by Poires au Chocolat and What Rachel Ate)

Makes 9 cupcakes

  • 115g butter
  • 85g caster sugar
  • 30g light brown sugar
  • 2 medium eggs
  • 1 heaped tsp coffee granules, dissolved in 1 tsp water
  • 115g plain flour
  • 1 1/2 tsp baking powder

For the icing:

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar
  • 1 heaped tsp coffee granules, dissolved in 1 tsp water

Beat the butter and both sugars until light and fluffy, then beat in the egg and dissolved coffee. Sift in the flour and baking powder, fold to combine and then divide between 9 large cupcake cases, in a cupcake/muffin tin. Bake at 170 degrees for 20-25 minutes, or until risen and springy. Transfer to a wire rack and leave to cool.

For the caramelised white chocolate, roughly chop the chocolate and place in a glass or ceramic baking dish. Place on the middle shelf of your oven and cook at 150 degrees for about an hour, stirring every 10 minutes – it should start to turn golden and caramelise and go delicious. Once it’s a nice caramel colour, stir in 1/2 tsp salt and transfer to a bowl to cool.

To make the icing, beat the butter and icing sugar until light and fluffy, then add in the caramelised white chocolate. Spread half of this over the cupcakes, then gradually add in the coffee to the remaining icing, tasting until it reaches a nice strength (if it makes the icing too runny, you can always add more icing sugar). Pipe the coffee icing in small swirls on top of the cupcakes, then serve.

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18 thoughts on “Coffee and caramelised white chocolate cupcakes

  1. Reblogged this on Chloe's Cogitations and commented:
    So looking forward to trying these little beauties, and it is so convenient that they were posted in my newsfeed just after payday and when I’m in the mood to bake 🙂

  2. Pingback: Apple, maple and pecan bars | hungryhinny

  3. Pingback: Bourbon pecan pie cupcakes | hungryhinny

  4. Pingback: National Cupcake Week | hungryhinny

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