Decadent Daim Cupcakes to Satisfy Your Sweet Tooth
Welcome, baking enthusiasts! Are you ready to elevate your cupcake game to a whole new level? Get ready to indulge in my Chocolate-Almond Daim Cupcakes recipe, a blend of rich chocolate cake, creamy almond paste, and crunchy caramelized almond Daim bars.
This recipe is for those who love a chocolatey treat with an extra twist. Each bite will overload your taste buds with an explosion of flavors and textures that are impossible to resist. Trust me; it’s worth it!
If you’re intimidated by the idea of making cupcakes from scratch, don’t worry. This recipe is straightforward and easy to follow. You will impress everyone with the beautiful cupcakes on top of which I will teach you how to pipe an indulgent layer of milk chocolate buttercream frosting, transforming them into a beautiful dessert that looks like it came fresh from your favourite patisserie or cafe but made at home.
Don’t forget to make a few extra cupcakes as these delicious treats will go quickly!
Why You’ll Love This Recipe
Listen here, my dear friends, because I’m about to introduce you to the most delicious cupcakes recipe you’ll ever taste. These Chocolate-Almond Daim Cupcakes are the perfect combination of all your favorite flavors mixed into one tasty treat.
First of all, let’s talk about the base of these cupcakes. They’re made with almond flour and almond paste, giving them that rich, nutty flavor you crave. Add a hint of almond extract and you’ve got yourself a Swedish almond cake that is absolutely heavenly.
But wait, there’s more! We’ve taken this classic recipe to the next level by adding some extra chocolatey goodness. Crushed-up Daim chocolate bars are mixed into the batter, giving it a nice crunch and a burst of caramel flavor that melts in your mouth.
To top it off, we’ve added a generous helping of chocolate buttercream frosting. Made with milk chocolate and finished with crushed almond daim pieces on top, this frosting will make even the biggest chocolate-lover weak at the knees.
Now, for those who may be worried about calories or gluten-intolerance, fear not! These cupcakes can be made low-cal using pumpkin puree instead of butter and flour-baking powder to make them a gluten-free dessert that is still just as delicious.
So there you have it folks – these Chocolate-Almond Daim Cupcakes are an absolute must-try for anyone looking for a decadent treat. Trust me when I say that once you take that first bite, you’ll be hooked and coming back for seconds (and maybe thirds!)
Ingredient List
Cake:
- 150 g (1 and 1/4 cup) Cake flour
- 1 tsp Baking powder
- 125 g (1/2 cup and 1 tbsp) Softened butter
- 75 g (2/3 cup) Grated almond paste
- 3 Eggs separated
- 100 ml (1/2 cup) Milk
- 25 g (0.9 oz) Chopped milk chocolate or chocolate pieces
- 3 Crushed and chopped Daim bars or almond Daim
- 30 g (1/4 cup) Almond flour or ground almonds
Frosting:
- 360 g (3 cups) Powdered sugar
- 200 g (7 oz) Softened butter
- A pinch of Salt
- 100 ml (1/2 cup) Milk
- 200g (7 oz) Chopped milk chocolate or chocolate pieces
Optional Toppings:
- Swedish almond cake or Almond cake cubes.
- Crushed Daim bars or almond Daim
- Milk chocolate buttercream frosting or Chocolate buttercream frosting swirls.
- Extra chocolate crunchy caramel or crispy toffee bits
Sidenotes: If you do not have access to some of the brands listed, try searching for alternative options like:
- Pillsbury Purely Simple Cake Mix as an alternative to cake flour.
- IKEA also makes a brand of chocolates with a similar taste to Daim called Ikea Daim.
- Fairy cakes or simple chocolate cupcakes can be used as well instead of making the cake from scratch.
Don’t be afraid to substitute and experiment with ingredients!
The Recipe How-To
Now, let’s move on to the recipe itself. Here’s how to make the Chocolate-Almond Daim Cupcakes!
Ingredients:
- 1 and 1/3 cup (165g) cake flour
- 1/2 cup (50g) almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 stick (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature and separated
- 1/2 cup (120ml) whole milk, at room temperature
- 2 oz chopped milk chocolate pieces
- 2 oz chopped daim chocolate
- 3 Tbsp (45g) almond paste
Steps:
- Preheat your oven to 350°F (177°C). Line a muffin pan with paper liners or grease them with non-stick spray.
- In a medium bowl, whisk together cake flour, almond flour, baking powder and salt.
- In a separate large bowl, beat the softened butter with an electric mixer until creamy and light in color.
- Add in granulated sugar and beat until fluffy – about two minutes.
- Beat in egg yolks one at a time until combined.
- In another bowl or measuring cup, measure out the milk.
- Reduce mixer speed to low and slowly add dry ingredients alternating with allowing the milk to be beaten into the mixture in three parts – beginning and ending with dry ingredients while beating after each addition until just combined.
- Add chopped pieces of milk chocolate and daim chocolate, mixing by hand until evenly distributed throughout the batter.
- Beat the egg whites in a separate small bowl using an electric mixer until stiff peaks form.
- Gently fold egg whites into cake batter mixture until fully incorporated.
- Add almond paste by crumbling it finely with your fingers into the batter mixture then fold it again until just mixed through.
- Spoon approximately two tablespoonfuls of mixture into each cupcake liner prepared in step one until about three fourths full.
- Bake for approximately 20 minutes or when toothpick inserted comes out clean when placed into center of cupcakes.
- Allow cakes to cool in muffin tin for about five minutes before removing gently onto cooling racks.
And that’s all there is to it! Perfectly baked, deliciously tender and topped off with a delightful touch of chocolate buttercream frosting, these cupcakes are sure to become a new family favorite!
Substitutions and Variations
If you’re looking to switch things up a bit and put your own unique twist on this recipe, there are plenty of substitutions and variations you can try.
For a gluten-free option, you can replace the cake flour with almond flour. This will give the cupcakes a delightful nutty flavor while also making them safe for those with gluten sensitivities.
If you’re not a fan of almond paste or almond daim, you can swap in your own favorite chocolates. Milk chocolate, nougat cream or even pumpkin spice chocolates from the costco or Ikea work really well in this recipe. You can also add chopped nuts like hazelnut, cashew or macadamias for an extra crunch.
For extra chocolatey cupcakes, use additional chocolate pieces and add layers in the middle and top of the cake. If you opt for more chocolatey goodness, darker chocolate will be a good choice but remember to balance it out by making sure the frosting isn’t too sweet.
And for those who delight in being adventurous, using milka chocolate bars with daim almonds comes highly recommended! Trust me on this one – it’s delicious!
With all these substitution options, the combinations are endless! Experiment and have some fun with it to create your very own version of these scrumptious cupcakes.
Serving and Pairing
These chocolate-almond Daim cupcakes are a dessert lover’s dream. Rich, decadent and oh-so-chocolatey, they are an excellent choice to serve as an after-dinner treat or to bring along to a party.
When it comes to serving these cupcakes, you have many options. You can sprinkle them with some crushed almonds, top them with extra buttercream frosting or add a drizzle of chocolate syrup. If you’re feeling extra fancy, adding some fresh berries and a dollop of whipped cream would take them to the next level.
As for pairing, these cupcakes go well with a variety of beverages. A hot cup of coffee is an obvious choice – the bitterness of the coffee balances out the sweetness of the cupcakes. You can also pair them with a cup of tea, milk or even a glass of red wine for an unexpected twist.
One important thing to note is that because these cupcakes are quite rich, you may want to serve smaller portions than you usually would. A mini-sized version will still satisfy any sweet tooth without making you feel too full.
Overall, these chocolate-almond Daim cupcakes are incredibly versatile when it comes to serving and pairing options. Experiment with different toppings and accompaniments until you find your perfect combination.
Make-Ahead, Storing and Reheating
When it comes to baked goods, getting tasks out of the way ahead of time is always a plus. With these Chocolate-Almond Daim Cupcakes, you’ll be happy to know that they can easily be made in advance.
One of the best features of these cupcakes is that they actually taste better after being refrigerated overnight or even for up to three days. So if you’re planning on serving them for a special occasion or party, you can be sure to make them up to a few days before and avoid any last-minute rush.
To store your cupcakes, make sure they are completely cooled before placing them in an airtight container or cover them with plastic wrap. You can also freeze the unfrosted cupcakes for up to two months. Before freezing, make sure they are fully wrapped to avoid freezer burn.
To reheat or bring the cupcakes back to room temperature, simply take them out of the fridge about an hour or two before serving. Alternatively, you can also reheat them in a low-temperature oven (around 300°F) for about 5 minutes.
Remember that when making these cupcakes ahead of time, it’s best not to frost them until right before serving, as buttercream frosting tends to melt and lose its fluffy texture when stored at colder temperatures. With these tips in mind, you can now plan ahead and enjoy these decadent Chocolate-Almond Daim Cupcakes without stress!
Tips for Perfect Results
Achieving a perfectly baked batch of Chocolate-Almond Daim Cupcakes can be quite challenging. With that said, here are some tips to ensure you achieve perfect results every time you make this delightful recipe.
Firstly, it is essential to have all your ingredients measured and prepared before starting the baking process. This will not only help you save time and prevent any mid-baking mishaps but will also ensure that you have the correct measurements of each ingredient as per the recipe.
One of the crucial things to remember when making these cupcakes is not to overmix the batter. Overmixing will result in dense and dry cupcakes rather than the light and moist ones that we all desire. To avoid overmixing, use a wooden spoon or spatula to mix the batter instead of an electric mixer.
Another top tip for perfect results in making Chocolate-Almond Daim Cupcakes is to use high-quality ingredients. From high-quality chocolate pieces to almond daim, every ingredient plays a vital role in determining the final taste and texture of these cupcakes. Therefore, utilize quality ingredients to achieve optimal results.
When it comes to baking these cupcakes, never underestimate the power of precise timing. Each oven is unique, so be sure to keep an eye on your cupcakes while they bake, avoiding under or overcooking.
Lastly, allow your cupcakes to cool properly before spreading on that delicious frosting. This will give them sufficient time to firm up and prevent any melting or sliding off of the frosting.
By following these tips, you’re one step closer to achieving perfectly baked Chocolate-Almond Daim Cupcakes every time!
Bottom Line
In conclusion, these Chocolate-Almond Daim Cupcakes are an absolute must-try for any chocolate lover. With the combination of almond paste, buttercream frosting, and crunchy caramel topping, this recipe is sure to satisfy your sweet tooth. You can even try incorporating some of the variations mentioned earlier to add a bit of excitement to the recipe.
What’s more? These cupcakes are versatile and can be enjoyed on any occasion. Whether it’s a dessert for a dinner party or a creative bake sale idea, these cupcakes are guaranteed to impress. Plus, with the tips and recommendations mentioned in this article, you don’t have to worry about messing up your cupcakes again.
So give this Chocolate-Almond Daim Cupcakes recipe a try and get ready to be blown away by the deliciously rich and decadent flavor. And remember, whether you’re an experienced baker or an amateur looking for a fun recipe, this recipe is simple enough to make at home and still impress your guests. So what are you waiting for? Get baking!
Chocolate-Almond Daim Cupcakes Recipe
Ingredients
- 3 eggs, SEPARATED
- 8 ounces almond paste, sweetened
- 2 tablespoons cream
- 3 tablespoons cake flour
- 1 teaspoon powdered sugar
- 2 daim candy bars or 2 Skor candy bars, Heath bars
- 2 cups chocolate pieces (missginsu believes IKEA uses milk chocolate, but prefers semisweet or dark)
- 1/3 cup cream
- 1 tablespoon butter
Instructions
- Preheat the oven to 350°F.
- Grease and flour six cups in a standard-size muffin tin.
- Blend together the egg YOLKS, almond paste, and cream until they form a smooth, thick, almond-scented mixture.
- Incorporate the flour.
- In a separate bowl, whisk egg WHITES with the teaspoon of powdered sugar until you achieve firm, white peaks.
- Scoop about HALF of whipped egg whites into almond mixture and fold it in until all the white is incorporated.
- Scoop REMAINING HALF of the whipped whites into almond mixture, fold in, don't overwork the mixture at this point.
- Fill six cups in the muffin tin with the batter. (In a 12-cup tin, alternate filled cups with empty cups so pan is balanced.).
- Bake for 20-25 minutes, or until a toothpick inserted in the center of one of the cakes comes out without batter stuck to it.
- Cool 10 minutes in the tin, then run a butter knife around the edge of each cake to help release them from the pan. Be free, little cakes!
- Once you have cooled cakes, use a serrated knife to cut the rounded tops off. These are tasty. Eat one now, and save the rest for later snacking -- maybe with berries and whipped cream. Yum.
- Bisect each cake horizontally so you have two equally sized tiers to work with.
- Take the Daim bars out of the freezer. DON’’T unwrap them. Immediately throw them down onto the kitchen floor as hard as you can. Pick them up and throw them again. Do this again if it makes you feel good. You're trying to shatter them as much as possible without sending chunks of chocolate flying across your kitchen. Once those bars are appropriately pummeled, open up the packages and pour out the pieces onto your cutting board.
- Chop up any large hunks so you have a nicely uniform "crumb.".
- To make the chocolate ganache: combine chocolate, cream, and butter in a small saucepan over very, very low heat.
- Whisk all the lumpy chocolate bits until the sauce is smooth and shiny. Don't let it burble. Burbling is bad in this case!
- Take apart the bisected cakes and lay them out on across a sheet pan you've covered in a protective layer of parchment, wax paper or plastic. Easier clean up.
- Use a small rubber spatula or a butter knife to spread a thin layer of chocolate ganache over the tops of the lower layers and the bottoms of the upper layers.
- Evenly sprinkle about a half-teaspoon of the Daim bar crumbs on each ganache coated bottom layer.
- Cover each cake with a smooth layer of ganache, sprinkle ANOTHER half-teaspoon or so of crumbs on the tops, and finish the cakes by spreading ANOTHER teaspoon or so of ganache across the Daim crumb topped cakes.
- You should be able to smooth out most irregularities in the ganache with a butter knife that you've warmed in a glass of hot water -- but don't get crazy about it. They SHOULD look a little irregular. It's better that way.
- Cool the cakes at room temperature until the chocolate firms up, and serve 'em with hot coffee.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.