Yummy, yummy chocolate cupcakes, with salted milk chocolate buttercream and roasted almonds.. When I made salted buttercream for the first time it was simply because I only had salted butter at home and didn’t wan’t to go buy the unsalted one. So I tried it out and LOVED it! I love salt in food so it only make sense that I would love it in sweets too! Milk chocolate with salt makes it taste a little fudge-y and (unfortunately 😉 ) you can eat a whole lot more without feeling nauseated 😉 The crunchy, roasted almonds really was (I guess the expression “the icing on the cake” sounds a little odd here..) the perfect way to top them off! For the cake, I used the recipe here. They are so delicious! I cut off the top since they were very high in the center and… wait, what happened to the scraps?! Oops..
And here is the recipe for the frosting (it’s difficult to say how many cupcakes you can frost with it since it varies a lot depending on how much you use, but I’d say maybe 5-10)!
- 100 g milk chocolate
- 100 g unsalted butter, room temperature
- 1 g fine grained salt
- 120 g powdered sugar
1.. Melt the chocolate carefully in the microwave or in a double boiler.
2.. Put salt, butter and sugar in a bowl and whisk on high speed for about 5 minutes.
3.. Pour in the chocolate a little at a time and whisk on low until it is all incorporated. Make sure the chocolate is in room temperature.
4.. Frost your cupcakes in pretty swirls.
Thanks for looking and happy baking! 🙂