Daim Bar Cupcakes

As a kid, Daim bars were one of my favourite sweeties and to this day I still get a craving for the crunchy caramel goodness. When I was last in the supermarket I spotted mini Daim sweeties and thought they’d be fab in a cupcake so here’s my recipe for Daim bar cupcakes.

What you’ll need

For the cupcakes:

100g Chocolate Powder

375g Caster Sugar

350g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

3 Eggs

1 Cup Buttermilk

400ml Vegetable Oil

1 Cup brewed coffee (1tsp coffee to 1 cup water)

For the caramel:

6tbsp Cold Water

1 Cup Sugar

1 Cup of Cream

1tsp Vanilla Extract

For the buttercream:

24 mini Daim sweeties (one for each of your cakes)

500g Icing sugar 

250g Butter

1tsp whole milk

Method

I like to start with the caramel so it has plenty of time to cool. Add your sugar to a heavy based pan and add your water. Mix the water and sugar until combined. Place on a medium heat. Once on the heat do not stir as this will cause your mix to crystallise. Allow 6-8 minutes for your sugar to caramel. It will first start to bubble and you'll see your sugar dissolve and will then start to reduce and colour. You want to take your caramel off of the heat when it is a lovely deep amber colour. Once off the heat you want to continuously stir your caramel while adding your cream and vanilla. Be careful as your mix will steam. At this point I also added about a teaspoon of rock salt as I love salted caramel. Pour into a jar and set aside to cool.

For the cupcakes the method to the perfect sponge is similar to making a muffin. I like to start with the dry ingredients. Combine everything in a bowl with a whisk ensuring everything is evenly mixed. In a separate bowl mix your wet ingredients, ensuring your coffee is cool as you do’t want to  curdle your eggs. Once both bowls are mixed, gently fold in your dry ingredients into your wet and mix until well combined. At this point I also like to add 80-100g chocolate chips for ultimate chocolatiness. Divide your mix evenly between 24 cupcake cases and bake for 20-25 minutes at gas mark 4 until springy to the touch. 

Do let me know if you try this recipe or have one of your own for me to try, let me know in the comments and enjoy!

Luisa

xo