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Magdalenas de Chocolate con Caramelo

Deliciosas magdalenas de chocolate húmedas y tiernas, con un anillo de betún de cacao y un centro de caramelo casero suave y cremoso.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 magdalenas
Course: Merienda, Postre
Cuisine: Americana, Internacional
Calories: 300
Ingredients Method Notes

Ingredients
  

Ingredientes para las magdalenas
  • 1 taza harina de trigo
  • ½ taza cacao en polvo sin azúcar
  • 1 cucharadita polvo de hornear
  • ½ cucharadita bicarbonato de sodio
  • ¾ cucharadita sal
  • ¼ taza azúcar moreno
  • ¾ taza azúcar granulada
  • 1 cucharadita café instantáneo en polvo
  • 1 unidad huevo grande (a temperatura ambiente)
  • 4 cucharadas aceite vegetal
  • ½ taza leche
  • 1½ cucharadita extracto de vainilla
  • ½ taza agua hirviendo
Ingredientes para el betún
  • 1 taza mantequilla salada (a temperatura ambiente)
  • ¾ taza cacao en polvo sin azúcar (para el betún)
  • 3½-4 tazas azúcar glas
  • 3-5 cucharadas crema espesa
Ingredientes para el caramelo
  • ⅓ taza mantequilla salada (cortada en cubitos)
  • 1 taza azúcar granulada (para el caramelo)
  • 7 cucharadas crema espesa (para el caramelo)
  • 1½ cucharadita extracto de vainilla (para el caramelo)

Method
 

Preparación
  1. Preheat the oven to 175°C (350°F) and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, combine the flour, ½ cup cocoa, baking powder, baking soda, and salt. Mix well to avoid lumps.
  3. In another bowl, beat the egg with milk, vegetable oil, and vanilla until the mixture is homogenous and slightly shiny.
  4. Pour the wet ingredients over the dry ingredients and mix gently until no dry flour is visible.
  5. Dissolve the instant coffee in the boiling water and add to the batter. Stir until the color is uniform.
  6. Fill each muffin paper liner about 2/3 full and bake for 16 to 18 minutes, until the tops are firm and the centers no longer jiggle.
  7. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Hacer el betún de cacao
  1. Beat 1 cup of salted butter until creamy. Gradually add ¾ cup cocoa and powdered sugar until smooth.
  2. Adjust the texture with 3-5 tablespoons of heavy cream to achieve a consistency that holds shape.
Preparar el caramelo
  1. In a saucepan, heat 1 cup of sugar over medium heat, stirring until melted and golden.
  2. Add ⅓ cup of butter and mix. Incorporate the 7 tablespoons of cream until smooth and shiny.
  3. Finish with vanilla. Be careful as the caramel will bubble vigorously when adding cream.
Montaje
  1. Once the muffins are completely cool, place a ring of chocolate frosting on top, leaving the center open.
  2. Fill the center with caramel and serve while the caramel is still creamy.

Notes

Asegúrate de dejar las magdalenas enfriar completamente antes de decorarlas para que el betún mantenga su forma.