Celebration or wedding cake cupcake
Cupcakes make for an endless source of inspiration. This festive cupcake recipe combines a lovely moist and dense cake base with sweet caramel chocolate ganache. Of course you can decorate them any way you desire to fit all seasonal events all year round.
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/7f119b397d22afda79e8d5a1e7db8192.png?itok=Jcr5EAT4)
Cake base
ingredients | preparation |
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Cream together. |
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Beat together. |
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Sieve together. |
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Fold in. |
Pipe into 20 cupcake cases. |
Ganache topping
ingredients | preparation |
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Boil. |
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Pour the cream onto the Callets™. |
Aerate the caramel ganache to piping consistency. |
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Tip: To keep the chocolate cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together), which can be flavoured with Cointreau. |
Assembly
ingredients | preparation |
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Cut and remove the top of the cupcake at an angle. Pipe in a bulb of Callebaut® Caramel Fill into each cupcake. Put the cut-off cupcake top back on. |