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Amlou and Chocolate Hi Hat Cupcake with Caramel

16 INGREDIENTS • 11 STEPS • 1HR 30MINS

Amlou and Chocolate Hi Hat Cupcake with Caramel

Recipe
4.0
1 rating
Hi hat cupcakes are great for countless reasons. They look adorable, have a delicious chocolate coating and a super tasty and comforting filling.
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Amlou and Chocolate Hi Hat Cupcake with Caramel
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My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/
Hi hat cupcakes are great for countless reasons. They look adorable, have a delicious chocolate coating and a super tasty and comforting filling.
1HR 30MINS
Total Time
$1.64
Cost Per Serving
Ingredients
Servings
12
us / metric
Cupcakes
Unsalted Butter
3/4 cup
Unsalted Butter, softened
Whole Milk
4 Tbsp
Whole Milk
Dark Chocolate
1/2 cup
Self-Rising Flour
1 cup
Self-Rising Flour
Unsweetened Cocoa Powder
3 Tbsp
Unsweetened Cocoa Powder
Baking Powder
1 tsp
Baking Powder
Salt
as needed
Frosting
Unsalted Butter
1 cup
Unsalted Butter, softened
Amlou
1/2 cup
Amlou
Powdered Confectioners Sugar
4 1/2 cups
Powdered Confectioners Sugar
Whole Milk
3 Tbsp
Whole Milk
Filling
Caramel Sauce
1/2 cup
Caramel Sauce
Chocolate Coating
Dark Chocolate
1 cup
Coconut Oil
2 Tbsp
Coconut Oil
Nutrition Per Serving
VIEW ALL
Calories
802
Fat
47.6 g
Protein
6.8 g
Carbs
87.7 g
Add to plan
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Amlou and Chocolate Hi Hat Cupcake with Caramel
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author_avatar
My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/

Author's Notes

Amlou is a thick brown paste with a texture similar to peanut butter obtained by grinding roasted almonds mixed with honey and argan oil. Amlou is known as a specialty from the South of Morocco and is usually used as a healthy dip or spread.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Line a 12-hole muffin tin with muffin tin liners.
step 2
In a large bowl, use an electric mixer to beat the Unsalted Butter (3/4 cup) and the Caster Sugar (3/4 cup) until soft and creamy.
step 3
In a large bowl, mix Self-Rising Flour (1 cup), Salt (as needed), Unsweetened Cocoa Powder (3 Tbsp) and Baking Powder (1 tsp).
step 4
In another medium-size bowl, mix together the Eggs (3), Whole Milk (4 Tbsp), and Dark Chocolate (1/2 cup). Place the liquid mixture into the butter and sugar mixture. Mix until smooth.
step 5
Fill the muffin tin liners with 2/3 cup of the mixture in each cup. Use an ice cream scoop to obtain same-size cupcakes. Place the muffin tin in the warm oven and bake for 20 minutes or until a skewer comes out clean. Once baked, cool the cupcakes on a cooling rack for frosting.
step 5 Fill the muffin tin liners with 2/3 cup of the mixture in each cup. Use an ice cream scoop to obtain same-size cupcakes. Place the muffin tin in the warm oven and bake for 20 minutes or until a skewer comes out clean. Once baked, cool the cupcakes on a cooling rack for frosting.
step 6
To make the frosting, use an electric whisk to slowly beat together Unsalted Butter (1 cup), Powdered Confectioners Sugar (4 1/2 cups) and Whole Milk (3 Tbsp) until smooth and fluffy. Then add the Amlou (1/2 cup) and gently combine with the frosting.
step 6 To make the frosting, use an electric whisk to slowly beat together Unsalted Butter (1 cup), Powdered Confectioners Sugar (4 1/2 cups) and Whole Milk (3 Tbsp) until smooth and fluffy. Then add the Amlou (1/2 cup) and gently combine with the frosting.
step 7
Use a cupcake corer or a knife to create a well in each cupcake going no more than halfway down the center. Fill each well with Caramel Sauce (1/2 cup). Using a piping bag will help obtaining a neat result.
step 7 Use a cupcake corer or a knife to create a well in each cupcake going no more than halfway down the center. Fill each well with Caramel Sauce (1/2 cup). Using a piping bag will help obtaining a neat result.
step 8
Pipe a tall mound of frosting on each cupcake. Place the cupcakes in the fridge for 30 minutes or until the frosting is very firm.
step 8 Pipe a tall mound of frosting on each cupcake. Place the cupcakes in the fridge for 30 minutes or until the frosting is very firm.
step 9
To make the frosting coating, place the Dark Chocolate (1 cup) and Coconut Oil (2 Tbsp) in a microwave oven and stop to stir every 15 seconds until smooth and creamy. Cool the chocolate until it reaches room temperature.
step 10
To coat, place the melted chocolate into a large deep bowl. Dip the frosting part of the cupcakes into the chocolate, making sure you let the excess of chocolate dripping back inside the bowl once the cupcakes have been dipped.
step 11
Place in the fridge for 10 minutes to firm up before eating.
step 11 Place in the fridge for 10 minutes to firm up before eating.
Tags
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American
Microwave
Shellfish-Free
Vegetarian
Dessert
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