Caramel & Crumble Cupcakes

With this recipe, you’ll create a cupcake one can’t refuse. It’s light, elegant – not overly sweet – yet overly indulgent thanks to the caramel and chocolate pairing in the ganache and the drizzle. Remember: when your guests or customers notice there’s a chocolate and caramel combination on the menu, they can’t resist!
Level:
Easy
Makes:
15-20 cupcakes

Olive Oil Biscuit

Ingredients: Olive Oil Biscuit

  • 416 g
    whole eggs
  • 520 g
    Sugar
  • 312 g
    cream 35% fat

Preparation: Olive Oil Biscuit

Mix together. 

Ingredients: Olive Oil Biscuit

  • 416 g
    flour
  • 104 g
    potato starch
  • 21 g
    Baking powder
  • 2 g
    fine salt
  • 208 g
    Olive oil

Preparation: Olive Oil Biscuit

Add.

Pipe into cupcake moulds or paper baking cups.
Bake for 12 mins. at 180°C.    

Crumble

Ingredients: Crumble

  • 175 g
    flour
  • 110 g
    caster sugar
  • salt

Preparation: Crumble

Mix in the bowl of the stand mixer at low speed (using the flat mixing beater). 

Ingredients: Crumble

  • 110 g
    butter (diced)

Preparation: Crumble

Briefly and roughly mix in the butter at low speed. Make sure the texture remains lumpy and not over-processed.    

Spread out evenly on a baking tray lined with baking paper.

Bake for 20 mins. at 165°C.    

Whipped Gold Ganache

Ingredients: Whipped Gold Ganache

  • 833 g
    cream 35% fat
  • 77 g
    trimoline
  • 3 g
    vanilla bean

Preparation: Whipped Gold Ganache

Heat together (to 85°C).

Leave to infuse for a few minutes.

Ingredients: Whipped Gold Ganache

Preparation: Whipped Gold Ganache

Mix and pour over the previous mixture. Emulsify well. 

Ingredients: Whipped Gold Ganache

  • 123 g
    cream 35% fat

Preparation: Whipped Gold Ganache

Add and mix again.

Leave to cool in the fridge.

Whip the ganache before use until light and fluffy and bring into a piping bag.   

Finishing and presentation

Ingredients: Finishing and presentation

Preparation: Finishing and presentation

Mix the caramel and salt and bring into a piping bag.

Pipe a rich tuft of whipped ganache on the top of each cupcake and decorate with crunchy bits of crumble.

Drizzle with caramel.

Sprinkle Callebaut Crispearls™ Salted Caramel CEF-CC-CARAMEL on top.