Daim Bar Cupcakes!
Delicious Daim Bar cupcakes stuffed with Daim Bar pieces, topped with a luscious chocolate buttercream frosting and more Daim Bar!
Cooling & Decorating Time:
Light Brown Sugar
Self Raising Flour
(or 24 mini daim bars per cupcake)
(I use ready made)
For the Cupcakes!
Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
Beat the unsalted butter with the light brown soft sugar until fluffy.
Add the eggs, self-raising flour, cocoa powder and almond extract with the butter/sugar mix until well combined.
Split the mixture between the cupcake cases evenly.
Add a piece of daim bar (or two of the mini individual ones) to each cupcake and press into the mixture slightly so they're in the centre.
Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!
For the Buttercream!
Beat the unsalted butter for a couple of minutes to really loosen it.
Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
Add in the caramel sauce and almond extract and beat again until smooth.
For the Decoration!
Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)
Add a piece of Daim Bar to each cupcake and sprinkle on some flaked almonds and enjoy!!
I buy large bags of mini Daim bars from Ikea - but the normal bars work well, they will just need chopping up slightly.
These cupcakes will last 3 days at room temperature!
I used a
2D Closed Star Piping Tip
to decorate my cakes as they get the nice swirl!
use these beautiful baking cups
in my baking as well.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie