Butterscotch Chocolate Cups with Peanut Butter Frosting
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Category: Sweet treat
½cupwateror almond or oat milk
½cup+ 2 tbsp150 ml cacao butter
½cup+ 2 tbsp150 ml raw cacao powder
Peanut Butter Frosting
1tablespoonsalted peanuts to garnish
Start by putting the cashews to soak in cold water for at least 6 hours. Drain the cashews.
Measure all the toffee ingredients in food processor or blender and blend into a smooth and creamy toffee. You will have a little over a cup of toffee wich is plenty for the cups, store the rest in the fridge, it keeps for about a week.
For the chocolate, melt the cacao butter over a water bath. Add maple syrup and cacao powder and mix well. Let the chocolate to cool to a thicker consistency before starting to make the cups.
For the cups, pour a thin layer of chocolate in the bottom of small cupcake or candy papers. Add a spoonful (about half teaspoon) of toffee on the chocolate. Cover the toffee with chocolate again. You might need to spread the chocolate around the toffee with a spoon. Try to work as fast as you can before the chocolate sets too much.
Let the cups to set well in a room temperature before storing them in the fridge.
For the peanut butter frosting scoop ⅓ cup of chilled coconut milk out of a can (just the solid part) and put it in a bowl with the peanut butter and maple syrup and whisk to a fluffy cream with an electric whisk. Put the frosting in a piping bag and let it set in the fridge for 10 minutes before piping it on the butterscotch chocolate cup.
Garnish with crushed salted peanuts.
Butterscotch Chocolate Cups with Peanut Butter Frosting https://thequeenofdelicious.com/en/butterscotch-chocolate-cups-peanut-butter-frosting/