Chocolate Cupcakes with Salted Caramel
with cream cheese frosting | to share
Tags:
Recipe
Allergens:
Ei
•Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 piece
Egg
(Contains Ei)
400 g
Chocolate cake mix
(Contains Tarwe May be present Gluten, Pinda's, Noten, Sesamzaad, Melk (inclusief lactose), Ei, Soja, Lupine)
100 g
Cream cheese
(Contains Melk (inclusief lactose))
100 g
Powdered sugar
(May be present Melk (inclusief lactose), Ei, Soja, Gluten, Noten)
Not included in your delivery
70 g
[Plant-based] butter
80 milliliters
Water
Nutrition Values
Energy (kJ)5650 kJ
Calories1350 kcal
Fat44.6 g
Saturated Fat27.3 g
Carbohydrate207.4 g
Sugar148 g
Dietary Fiber6.6 g
Protein22.9 g
Salt5.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Muffin tin
•Large Bowl
•Bowl
•Plastic Bag
Cooking Steps
1
- Take the butter out of the fridge and cut it into cubes. Let the butter come up to room temperature.
- Preheat the oven to 180°C.
- Line a muffin tin with baking paper by cutting squares large enough to fit in each muffin tin cup (see Tip).
Tip: if you have paper cupcake or muffin liners, use these instead.
2
- In a large bowl, beat the cake mix with the eggs, butter and water until you have a smooth batter.
- Divide the batter over the lined muffin tin, filling each cup until it almost reaches the top.
- Bake in the oven for 18 - 20 minutes, or until a skewer inserted into the middle of the cake comes out clean.
3
- Add the cream cheese and powdered sugar to a bowl and mix until you have a thick frosting.
- Keep in the fridge until the cupcakes are done.
4
- Take the cupcakes out of the tin and allow to cool before decorating.
- Transfer the frosting to a plastic bag and cut off a small corner. Pipe the frosting onto the cupcakes.
- Drizzle over the salted caramel sauce.