Chocolate and caramel “Bunny burrow” cupcakes

At Easter, we melt for the little Freddo bunnies! They are as cute as they are delicious. These small terrier cakes will make you want to bite into these bunnies filled with caramel! Integrated into a nice dessert like this, or crunched in two bites for the snack, these little chocolates with a melting caramel heart are adored by all. Real milk chocolate, nut-free, peanut-free, gluten-free and made in Quebec: something to please all sweet tooth!
Preparation25 minutes
Quantity12 small cakes
Cooking20 minutes

Ingredients

  • 430 ml (1 3/4 cups) all-purpose flour
  • 125 ml (1/2 cup) cocoa
  • 5 ml (1 tsp) baking soda
  • 15 ml (1 tbsp) baking powder
  • 1.25 ml (1/4 tsp) salt
  • 250 ml (1 cup) sugar
  • 125 ml (1/2 cup) canola oil 5 ml (1 tsp) vanilla extract
  • 2 eggs
  • 250 ml (1 cup) 14% sour cream
  • 250 ml (1 cup) 2% milk
  • 125 ml (1/2 cup) 70% grated Freddo dark chocolate
  • 12 Freddo caramel bunnies
For icing:
  • 500 ml (2 cups) icing sugar
  • 60 ml (1/4 cup) fresh lemon juice
  • 5 ml (1 tsp) pink, blue, green or yellow food colouring

Preparation

  • Preheat oven to 180°C (350°F).
  • In a bowl, mix the flour with the cocoa, baking soda, baking powder and salt.
  • In a second bowl, whisk the sugar with the oil, vanilla, eggs, sour cream and milk.
  • Gradually incorporate the dry ingredients into the wet ingredients and stir until a homogeneous preparation is obtained. Add the grated chocolate and stir.
  • Spray twelve mini-crown molds with cooking plaster, then distribute the preparation.
  • Bake for 20 to 25 minutes, until a toothpick inserted in the center of a cake comes out clean. Remove from the oven and let cool on a rack. Unmold gently.
  • In a third bowl, mix the icing ingredients until a creamy preparation is obtained.
  • Top the cakes with icing. Add a small caramel bunnies to the center of each cake.

une usine sans noix, sans arachides

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