Mud cake muffins with salted caramel

Mud cake with salted caramel

Mud cake is maybe the most common dessert made by me. As a student many years ago, it was so easy to blend the few ingredients and bake for 22 minutes and then have the moistest chocolate cake ready. I will get back to have to make a classic mud cake in another post, but today I am going to write about how to make mud cake muffins with the same chocolaty taste but a hint of salted caramel. Muffins are easier to bring with you and share with others, and easier to eat without cutlery. You can choose to make without the caramel if you want a simple mud cake. I love the salty sweet taste in the middle if this chocolaty muffin. The recipe is inspired by this basic mud cake recipe in Swedish and gives you approximately 10 yummy treats.

Do you want to bake an easy chocolate cake for many? Try my Swedish love yums! Moist chocolate cake with chocolate frosting and coconut flakes.

Recipe for easy mud cake muffins with caramel(Swedish kladdkakemuffins)

  • 100 g salted butter, melted
  • 2 eggs
  • 2.5 dl sugar
  • 2 dl flour
  • 4 tbsp cacao powder
  • 1 tsp baking powder
  • 1.5 tsp vanilla sugar
  • 1/4 tsp salt
  • 5 tsp dulce de leche
  • Sea salt

Preheat the oven to 200 degrees C and line a tray with paper muffin cases.

Beat the eggs together with the sugar.

Mix the flour with cacao powder, baking powder, vanilla sugar and salt, and then add it to the egg mixture. Blend together lightly with a spatula. Don’t overmix the batter as this will give you fluffy muffins instead of muddy.

Fill the muffin cases two-thirds full and then add half a teaspoon of dulce de leche on the top of every muffin. Sprinkle some salt on top of the caramel and bake for 10-12 minutes depending on how moist you like them.

Transfer to a wire rack to cool or eat them up warm if you are eager like me. But if you have the patience, the muffins will taste even better the next day.

Tips! The muffins are moister when they are warm. All you planning to eat them in a few hours after they are baked, bake them around 12 minutes. If you are planning to eat them the next day, I would recommend taking them out one or two minutes earlier.


Variation ideas for this fika

These muffins are delicious even without the dulce de leche, so if you can’t find it in your storage, go on and make them anyway. Skip the sea salt too. I would pair this simple muffin with a scoop of vanilla ice cream.

If you like mint, try with one After eight on top of every muffins. I will soon upload some other variations I like, so don’t forget to visit my blog soon again!

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