Chocolate Salted Caramel Muffins

My love affair with chocolate salted caramel continues!

Chocloate Salted Caramel Muffin
With these beauties!


Light and fluffy sponge muffins filled and topped with a decadent chocolate salted caramel ganache.  

And a ladder of curly wurly to top it off!

A ladder to salted caramel heaven! 

Ingredients
 
FOR THE GANACHE
1 floz cold water
3.5oz sugar
4 floz double cream
1oz unsalted butter
1/4 tsp sea salt
7.5 oz dark chocolate, finely chopped
 
FOR THE CAKE
4oz baking spread
4oz caster sugar
2 eggs, lightly beaten
4oz self raising flour
1tbsp milk
 
1-2 curly wurly to decorate
 
makes 6 muffins
 
 
Method
 
1. Preheat the oven to 200C/180C fan/Gas 6
2. Line a 6 holed muffin tin with cases. 
 
FOR THE GANACHE
3.Place the water in a heavy pan and cover witht the sugar. Heat gently to dissolve, stirring often.
4. Once the sugar has dissolved, turn the heat up to high and bring to the boil. Boil until the syrup caramelizes. This took approximately 10 minutes. It can be as light or dark as you like, but do not burn it.
5. Slowly and carefully add the cream (it will spatter so use caution and wear oven gloves). Use a whisk to incorporate it fully.
6. Add the butter and salt and whisk until smooth. 
7. Put the chopped dark chocolate in a large heat proof bowl and melt over a pan of boiling water.
8. With a whisk, combine the caramel and chocolate to form a smooth ganache. 
9. Leave aside to cool.
 
FOR THE CAKE
10. Beat the sugar and baking spread together until pale and fluffy.
11. Add the eggs and flour and fold gently until combined.
12. Add the milk until the mixture is of dropping consistency.
13. Divide the mixture between 6 muffin cases & pop into the preheated oven for 20-25 minutes.
14. Once baked to a golden brown colour take out of the oven and cool on a cooling rack.
 
ASSEMBLY!
15. Once cooled cut a hole in the top of each muffin, going down a few cms into the cake.
16. Using a piping bag, pipe the ganache into the hole in each muffin then continue to swirl the ganache on top (I think the more the merrier at this stage!)
17. Finally top with a piece of curly wurly and they’re good to go!
 


Oh and if you have any of the ganache left over I know just what you can do with it!

Cover it with chocolate and voila you have made Salted Caramel Chocolates.

This is the salted caramel ganache that just keeps on giving!

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