Chocoflan Cupcakes Recipe
These luxury three-layer treats are perfect for the holiday season! They are inspired by Mexican chocoflan cake, which is known as 'impossible cake'! I made it the easier way but still kept a similar taste profile. Cocoa, condensed milk, and vanilla are the chief ingredients!
Equipment
- 1 Mixer
- 1 muffin tin
Ingredients
Choco Cupcake Layer
- 4.2 oz all-purpose flour
- 1.4 oz cocoa
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 eggs (at room temperature)
- 4.2 oz buttermilk (at room temperature)
- 1.4 oz olive oil
- 1 tsp lemon zest
- 6.4 oz granulated sugar
Flan Frosting
- 1 cup butter (at room temperature)
- 14 oz condensed milk (That's one can.)
Caramel
- 3.2 oz granulated sugar
- ¼ cup water
- 3.4 oz heavy cream
- 2 tsp butter
- 1 tsp vanilla paste
Instructions
Making the Caramel
- Heat the empty pot over medium temperature, and add just enough water to cover the bottom, about ¼ of a cup. The water will start to boil immediately, so pour the sugar straight in.
- Swirl the pot around to even the sugar and fuse it with water. Let the mixture simmer, and in a few short minutes, you will see bubbles appear which means sugar is starting to melt. It will become golden but not equally, so you need to swirl the pot often.
- When the sugar is golden, remove the pot from the stove. Cautiously pour in room-temperature heavy creamy. It will start to boil and foam. Use a wooden spatula to whisk it in.
- The sugar will be dense in some places again. Just keep mixing it and it will melt again. When everything is smooth, add some butter and vanilla paste. Combine once more, and transfer to another dish so that it can cool faster.
Making Choco Layer
- In one bowl combine dry ingredients: flour, cocoa, baking soda, and baking powder. Set it aside.
- Combine all the wet ingredients: buttermilk, oil, eggs, and lemon zest. Whisk it to merry everything and add the sugar. Whisk it a tad, until the sugar dissolves.
- Sift in the dry mix in two portions. Incorporate dry ingredients so there are no lumps left, but don’t mix it vigorously as you want the batter to stay fluffy.
Baking the Cupcakes
- Line the muffin tin. Bake the cupcakes at 350 °F (180 °C) for 18 minutes. Remove them from the oven, transfer to the rack, and leave them to chill.
Making the Flan Frosting
- Cube butter and place it in the mixing dish. Mix the butter for about 10 to 15 minutes, until it’s pale and doubled in size.
- Dump in a can of condensed milk and mix again. It will quickly become silky and creamy.
- Taste it and add powdered sugar and vanilla, if needed.
Assembling the Cupcakes
- Chill the Russian buttercream for about 15 minutes before frosting.
- Frost the cupcakes, drizzle with caramel on top, and serve.
Notes
Storing Tips
Cupcakes will be fresh in the fridge for 4 days, or a day at room temperature.
Store leftover caramel in a mason jar in the fridge.