Dumle cupcakes

My contribution to the auction was 24 cupcakes in any execution and this was what the winner desired: dumle caramel cupcakes filled with berried.The recipe can be found as usual below and serves 12 pieces of big sized cupcakes. The frosting is dumle caramel frosting and therefore you should remember to prepare it a day ahead as it needs to rest in the refrigerator before you can whip it up into a fluffy frosting.

Ingredients (muffins):
75 g butter
0.5 teaspoon vanilla
1 dl water
1.5 dl milk
1 egg
3 dl flour
1 dl cocoa
1 teaspoon baking soda
1 teaspoon baking soda
2.5 dl granulated sugar

Do this:
1. Preheat the oven to 175 degrees.
2. Distribute cupcake cases in a muffin pan.
3. Melt the butter in a saucepan.
4. Add the vanilla sugar, water, milk and eggs to the butter.
5. Mix the flour, cocoa, baking soda, baking powder and sugar, and sift down into the butter mixture.
6. Whisk until smooth.
7. Bake in middle of oven for about 15 minutes.
8. Let the muffins cool completely before you fill with berries.

Ingredients (dumle fluff):
220 g dumle
3.25 dl whipping cream

Do this:
1. Chop the dumle caramel rough.
2. Heat the cream over low heat, it must not boil! Add the dumle and mix while the pan is still on the plate until all dumle have melted down in the cream.
3. Pour over the fluff into a bowl, wrap with plastic and let stand at least 4 hours in the refrigerator, but preferably overnight.
4. Whip up a fluffy batter and pipe on your cupcakes. Set the cupcakes in the refrigerator while you prepare the chocolate glaze.

Ingredients (chocolate glaze):
50 g dark chocolate
25g butter

Do this:
1. Chop the chocolate coarsely and divide the butter in pieces.
2. Melt the butter and chocolate gently in a saucepan over low heat.
3. Pour the chocolate glaze in a bowl and allow to thicken a little, it should still be runny. Decorate your cupcakes with frosting and enjoy!