Brownie Cupcakes with Ganache

Chocolate and caramel i bite sized portions, eat them before anyone else does.

BROWNIE CUPCAKES WITH GANACHE
16 STK. 

BROWNIE:
45 G DARK CHOCOLATE
60 G BUTTER
100 G SUGAR
1 EGG
1/2 TSP. VANILLA SUGAR
1/4 TSP. FLAKY SALT
45 G FLOUR
SALTED CARAMEL

Preheat the oven to 175 degrees celsius.

Line a minimuffin tin with small cupcake liners.

Roughly chop the chocolate and melt it together with the butter. Stir the mixture smooth and shiny with a whisk.

Whisk in sugar and then the eggs, one at a time.

Add vanilla, salt and then fold in the flour with a rubber spatula.

Fill a piping bag with the brownie batter and pipe it into the liners.

Finally add a dollop of salted caramel on top of each cupcake.

Bake them in the middle of the oven 12-15 min, they should not be wobbly, but also not completely cooked through.

GANACHE:
100 g MILK CHOCOLATE
50 g HEAVY CREAM 38%

Finely chop the chocolate and put it in a bowl.

Heat the cream to the boiling point and pour it over the chocolate.

Let it sit for 30 seconds before it’s mixed to a smooth ganache.

Cover the ganache and place it oi the fridge for a least a few hours, preferably till the next day.

Remove the ganache from the refrigerator, give it a short blast in the microwave at low power, the ganache should just be soft enough to whip.

Whip the ganache with a electric whisk to a soft and airy cream, don’t whip too much or it may become gritty.

Fill the cream into a piping bag with a rose tip and decorate the cakes.

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