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RECIPE
16 INGREDIENTS11 STEPS1hr 30min

Amlou and Chocolate Hi Hat Cupcake with Caramel

4.0
1 Ratings
Hi hat cupcakes are great for countless reasons. They look adorable, have a delicious chocolate coating and a super tasty and comforting filling. (Partnership with Panasonic)
Amlou and Chocolate Hi Hat Cupcake with Caramel Recipe | SideChef
Hi hat cupcakes are great for countless reasons. They look adorable, have a delicious chocolate coating and a super tasty and comforting filling. (Partnership with Panasonic)
My Moroccan Food
Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/
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Fulfilled by
My Moroccan Food
Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/
1hr 30min
Total Time
$1.51
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Cupcakes

3/4 cup
Unsalted Butter , softened
3/4 cup
1/4 cup
Whole Milk
1/2 cup
Dark Chocolate , melted
1 cup
Self-Rising Flour
3 Tbsp
Unsweetened Cocoa Powder
1 tsp
Baking Powder
1/2 tsp

Frosting

1 cup
Unsalted Butter , softened
1/2 cup
Amlou
4 1/2 cups
Powdered Confectioners Sugar
3 Tbsp
Whole Milk

Filling

1/2 cup
Caramel Sauce

Chocolate Coating

1 cup
Dark Chocolate , chopped
2 Tbsp
Coconut Oil
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Nutrition Per Serving

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CALORIES
802
FAT
47.6 g
PROTEIN
6.8 g
CARBS
87.7 g

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 speciality from the South of Morocco and is usually used as a healthy dip or spread.

Cooking Instructions

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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 (1/2 tsp) , Unsweetened Cocoa Powder (3 Tbsp) and Baking Powder (1 tsp) .
Step 4
In another medium-size bowl, mix together the Eggs (3) , Whole Milk (1/4 cup) , 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 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 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 the Panasonic 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. Cooking results may vary depending on microwave oven used.
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Nutrition Per Serving
Calories
802
% Daily Value*
Fat
47.6 g
61%
Saturated Fat
27.5 g
138%
Trans Fat
0.0 g
--
Cholesterol
129.0 mg
43%
Carbohydrates
87.7 g
32%
Fiber
3.9 g
14%
Sugars
68.9 g
--
Protein
6.8 g
14%
Sodium
354.9 mg
15%
Vitamin D
0.2 µg
1%
Calcium
103.9 mg
8%
Iron
3.0 mg
17%
Potassium
212.1 mg
5%
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