Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Chocolate Bar With Salted Caramel and Crispearls™

Caramel & Crumble Cupcakes

With this recipe, you’ll create a cupcake one can’t refuse. It’s light, elegant – not overly sweet – yet overly indulgent thanks to the caramel and chocolate pairing in the ganache and the drizzle. Remember: when your guests or customers notice there’s a chocolate and caramel combination on the menu, they can’t resist!

Recipe

Created by
  • Ryan Stevenson - Baker, Paddock Bakery
  1. Olive Oil Biscuit
  2. Crumble
  3. Whipped Gold Ganache
  4. Finishing and presentation

Olive Oil Biscuit

ingredients preparation
  • 416g
    whole eggs
  • 520g
    Sugar
  • 312g
    cream 35% fat

Mix together. 

  • 416g
    flour
  • 104g
    potato starch
  • 21g
    Baking powder
  • 2g
    fine salt
  • 208g
    Olive oil

Add.

Pipe into cupcake moulds or paper baking cups.
Bake for 12 mins. at 180°C.    

Crumble

ingredients preparation
  • 175g
    flour
  • 110g
    caster sugar
  • salt

Mix in the bowl of the stand mixer at low speed (using the flat mixing beater). 

  • 110g
    butter (diced)

Briefly and roughly mix in the butter at low speed. Make sure the texture remains lumpy and not over-processed.    

Spread out evenly on a baking tray lined with baking paper.

Bake for 20 mins. at 165°C.    

Whipped Gold Ganache

ingredients preparation
  • 833g
    cream 35% fat
  • 77g
    trimoline
  • 3g
    vanilla bean

Heat together (to 85°C).

Leave to infuse for a few minutes.

  • 154g
    CHK-R30GOLD
  • 9g
    gelatine mass

Mix and pour over the previous mixture. Emulsify well. 

  • 123g
    cream 35% fat

Add and mix again.

Leave to cool in the fridge.

Whip the ganache before use until light and fluffy and bring into a piping bag.   

Finishing and presentation

ingredients preparation
  • FWF-Z6CARA
  • Sea salt

Mix the caramel and salt and bring into a piping bag.

Pipe a rich tuft of whipped ganache on the top of each cupcake and decorate with crunchy bits of crumble.

Drizzle with caramel.

Sprinkle Callebaut Crispearls™ Salted Caramel CEF-CC-CARAMEL on top.

Discover more recipes

Lemon and elderflower celebration birthday cake

Vegan Cupcakes with Vegan Chocolate Buttercream

Vegan Cupcakes with Vegan Chocolate Buttercream

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading