I have only fairly recently discovered Daim bars. I tend to opt for the Milka/ Cadbury’s with Daim as I can find the original bar a bit too crunchy! However, I love the caramel flavour so I decided to try and make a cupcake recipe with them.
I decided to start with a simple chocolate sponge dotted with chopped up pieces of Daim. I then added a core of caramel and topped with chocolate buttercream and Daim pieces!
If you try this, or any of my recipes I would love to hear what you think!
A Recipe for Daim Cupcakes
125g butter, softened
225g caster sugar
200g plain flour
2 tsp baking powder
30g cocoa powder
a pinch of salt
2 large Daim bars, roughly chopped
1 quantity of Chocolate Buttercream
1 Quantity of Caramel (I left out the salt for this recipe)
1 Daim bar, roughly chopped
Preheat the oven to 170c (fan assisted).
Put 12 large cupcake cases into a cupcake tin.
In a free standing or using a handheld mixer beat the butter and sugar until light and fluffy.
Add the eggs one at a time beating well in between each addition.
Sieve in the dry ingredients and gently fold together until everything is well combined.
Finally, stir in the buttermilk and Daim pieces.
Divide the mixture between the cupcakes cases, the cases should be around 2/3 full.
Bake in the preheated oven for 20 minutes or until a knife inserted into the middle comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once the cakes are completely cool, using an apple corer, cut out the middle of the cupcakes, but make sure you don’t cut all the way through to the bottom.
Spoon the caramel into each hole, you need to make sure the caramel has thickened otherwise it will just soak into the sponge.
Finally, decorate with buttercream and the remaining Daim pieces and a drizzle of caramel!