These small cocoa cupcakes are baked briefly, filled with one chocolate-caramel candy each, then returned to the oven. The recipe makes 10.
Ingredients
- 3 eggs
- 2 teaspoons vanilla extract
- 50 grams self-rising flour
- 1 sachet (16 grams) caramel hot-chocolate powder
- 1 tablespoon cocoa powder
- 10 Rolo chocolate-caramel candies
- 1 cup granulated sweetener
- Cooking spray
Instructions
- Preheat the oven to 180°C. Coat 10 muffin cases or cavities with cooking spray.
- Using an electric whisk, beat the eggs, vanilla, and sweetener until light and fluffy.
- Fold in the self-rising flour, hot-chocolate powder, and cocoa until thoroughly combined.
- Divide the batter evenly among the 10 prepared cases.
- Bake for 5 minutes.
- Remove the pan from the oven and lightly press one chocolate-caramel candy into the top of each cake.
- Bake for another 6 minutes, until the centers contain no wet batter and reach 160°F (71°C).
- Let the cupcakes cool slightly before serving.
Yield
Makes 10 cupcakes.
