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Ingredients:
Chocolate cupcakes:
- 140g flour
- 40g cocoa
- 180g powdered sugar
- 1/2 baking powder
- pinch of salt
- 120 ml boiling water
- 1 egg
- 120 ml of milk
- 120 ml of oil
- 1 tablespoon BAM vanilla paste
Butter cream:
- 100g BAM buttercream mix
- 100 ml of water
- 120 g unsalted butter
@bamchocolate.com Chocolate cupcakes with BAM butter cream These cupcakes bring together chocolate, caramel, and creamy textures in one perfect bite.?? Chocolate cupcakes with buttercream and BAM salted caramel are moist, rich, and full of flavor. A hidden salted caramel center pairs perfectly with smooth buttercream finished with BAM coffee hazelnut spread. ?Ingredients • 140 g flour • 40 g cocoa powder • 180 g powdered sugar • ½ tsp baking powder • pinch of salt • 120 ml boiling water • 1 egg • 120 ml milk • 120 ml oil • 1 tbsp BAM vanilla paste • BAM salted caramel • BAM coffee hazelnut spread • 100 g BAM buttercream mix • 100 ml water • 120 g unsalted butter Preparation: Cupcakes Mix dry ingredients separately from wet ones, then combine and gradually add boiling water while mixing until smooth. Divide into cupcake liners, bake until moist, and let cool completely. Buttercream and filling: Prepare the buttercream by combining the BAM buttercream mix with water, then gradually mix it into whipped butter and add BAM coffee hazelnut spread to taste. Fill the cooled cupcakes with BAM salted caramel and decorate with buttercream. Save for later and keep a dessert recipe that always delivers. #bam #becomeamaster #chocolatecupcakes #saltedcaramel #dessertideas
♬ original sound BAM (Become A Master)
Instructions:
Preparation of the mixture:
1
Mix the dry ingredients: flour, cocoa, sugar, baking powder and salt.
2
In another bowl, mix the wet ingredients: egg, milk, oil and BAM vanilla paste.
3
Combine the two mixtures and gradually add 120 ml boiling water.
4
Fill the muffin tins ¾ full and bake at 170 °C for 20 minutes.
Preparation of the buttercream:
1
Mix 100 g of BAM buttercream mix with 100 ml of water and whisk until smooth. Leave to rest at room temperature for 1 hour.
2
Meanwhile, beat 120 g unsalted butter for about 5 minutes until light and creamy.
3
Gradually stir the prepared mixture into the butter in four parts. Add BAM coffee-hazelnut spread to taste.
Conclusion:
1
Hollow out the centre of the cooled cupcakes and fill them with BAM salted caramel.
2
Top with buttercream and sprinkle with ground hazelnuts.
Recommended
Gluten free
Quick desserts 
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