Butter Caramel Cupcakes – a delicious recipe with chocolate, butter, nuts, sugar, ground nuts, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Take about 50-60 small paper cups and in each one put one almond, hazelnut or similar or one dried sour cherry or cranberry.
3
2.
4
Melt chocolate and butter.
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3.
6
In each paper cup add just enough chocolate mixture to cover the fruit.
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Leave to cool.
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4.
9
Caramelize the sugar until light brown.
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5.
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In caramelized sugar add the ground nut and stir a little.
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6.
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Pour this mixture in a tin, in which you added a bit of water and leave to cool.
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7.
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After the caramel is cooled, crumble it and blend it until nice and powdery.
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8.
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Whisk the butter for a few minutes, and add the caramel.
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9.
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Top every cupcake with this mixture and leave to cool.
952
kcal
Calories
81
g
Fat
56
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 200 g chocolate, 125 g butter, nuts or dried fruits, 100 g sugar, and more.
Yes, Butter Caramel Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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