No-Bake Caramel Cupcakes
Description
The pastry is prepared simply and quickly. For the base you can use chocolate shortbread or sugar cookies, sponge cake, or a stale chocolate cake. If desired, you can make the caramel yourself or use boiled condensed milk. The main thing – don’t forget to sprinkle the cupcakes with salt crystals! For the especially daring, I recommend adding a pinch of ground chili pepper to the chocolate ganache. Trust me – it’s worth it.
Instructions
- 1
Step 1
Blend the chocolate sponge cake or cookies into crumbs.
- 2
Step 2
With the blender still running, pour in the melted butter. Mix well with the crumbs.
- 3
Step 3
Place the chocolate‑butter mixture into small molds, pressing it against the edges and forming little baskets. Put it in the freezer for half an hour.
- 4
Step 4
Evenly pour the caramel into the baskets. I used ready-made caramel, which made the preparation even easier. Place them in the freezer for half an hour.
- 5
Step 5
Heat the cream with butter to about 80 degrees. Pour the finely chopped chocolate over it and stir vigorously until it is completely melted.
- 6
Step 6
Fill the cups with chocolate ganache to the top. Place several large salt crystals on each cupcake. Refrigerate for half an hour.
- 7
Step 7
Serve straight from the refrigerator with a cup of strong coffee, optionally with brandy. Excellent combination!