Kitkat cupcake with caramel milk chocolate whipped ganache

I had prepared this goodness for fondbites bake along #80 long back . And I thought its high time to share the recipe in the space and on popular demand too. I have followed the recipe exactly as per Subhasini ma’am and it was a super duper hit at our place . The result was simply fantastic.

Recipe adapted from : fondbites

Ingredients :

Vegetable oil – 1/2 cup

Sugar – 3/4 cup plus 2 tbsp

Egg – 1

Vanilla extract – 1tsp

Flour – 1 cup plus 2 tbsp

Cocoa powder – 1/2 cup

Baking soda – 1/2 tsp

Salt – 1/8 tsp

Buttermilk – 2/3 cup

Kitkat bars – 12

Ingredients for the caramel milk chocolate whipped cream:

• Milk Chocolate – 300 gms
• Dairy fresh cream – 100 gms
• Caramel sauce – 1/2 cup(Check here)
• Whipping cream – 1/4 cup, cold

Method:

1. Sift together flour, cocoa powder, baking soda and salt.
2. Pre-heat oven to 180 degree C.
3. Line cupcake pan with paper liners.
4. Add sugar and oil into the bowl .
5. Beat the both on medium speed for about 2 minutes.
6. Add egg and vanilla extract and beat again for 2 minutes on medium speed until they combine well and becomes fluffy.
7. Add 1/3rd of the flour cocoa mixture and beat on slow speed until the flour is just incorporated.
8. Add half of the buttermilk and beat on slow speed just until incorporated.
9. Add the second 1/3rd portion of the flour and beat again on slow speed just until incorporated.
10. Add the remaining butter milk and beat on slow speed, followed by the final portion of the flour mixture and beat just until incorporated.
11. Do not over mix.
12. Add 1 tablespoon of the batter into each prepared cupcake pan.
13. Gently press the kitkat pieces into the batter.
14. Add 1 tbsp of the batter to cover the kitkat pieces.
15. Bake for 15 to 18 minutes or until done.
16. Cool on wire rack.

Method for the icing:

1. Roughly chop the chocolate and add it into a microwave safe bowl.
2. Pour the cream into the bowl.
3. Microwave on high power for 1.30 minutes.
4. Mix well with a spoon to check if chocolate is melted completely.
5. If not microwave again in 30 second interval until chocolate melts completely.
6. Cool completely to room temperature.
7. Chill the ganache in the  refrigerator for few hours.
8. Add the cold ganache into the bowl .
9. Mix caramel into it.
10. Beat on medium speed for 2 minutes.
11. Beat for 5 minutes.
12. Add the whipping cream and beat on medium speed for 3 minutes until the frosting becomes fluffy and stiff.
13. Pipe as desired.