Chocolate cupcakes filled with salted caramel
For 2 people:
- 3.6oz of sugar
- 0.7oz of cream (30% fat)
- 2.6oz of butter
- 1 teaspoon of La Baleine fine sea salt
- 2 large chocolate muffins
- 5.3oz of cream cheese
- 2 tablespoons of blueberries
Heat the sugar in a saucepan and let it caramelize over medium heat. Add the cream and butter. Simmer for about 2 minutes, stirring and season with sea salt. Then let cool about 1 hour.
Fill each cupcake half full with the salted caramel. Fill the icing in a pastry bag. Spread icing on muffins and serve with blueberries.