Eating Sweet Recipes

Bittersweet Sea-Salt Cupcakes with Apricot Filling

Yes, again it’s not Sunday but Wednesday, but since I was having some free time yesterday I was able to finally make my first cupcakes. The difficult thing was: I wanted to try a combination I thought up myself, so the working process involved a lot of trying and failing (I actually wanted to make them last Sunday but messed up the filling). But I am just a beginner, right? Anyway, it was really fun to build those little cakes from the muffin base and filling to topping and decorating. But a hell lot of work for someone who hasn’t done them before. What I imagined was this: A mixture of dark bitter chocolate, spiced up with sea salt against a vanilla muffin with apricot filling. And a caramelised walnut to unite dark and bright side (the eternal fight all over again). So let’s get to it:

Cupcake Base (for 12 cupcakes)
275g flour
2 tbsp backing powder
1 egg
150g sugar
1 pinch of salt
1 pck. vanilla sugar
125g soft butter
250ml buttermilk

Combine sugar, salt, vanilla sugar and the soft butter to a smooth dough.

Bit by bit stir in the buttermilk.

Whisk the egg and stir in.

Mix the flour with backing powder and add to the dough. Then arrange the dough in the prepared muffin tins.

Bake at 175°C for about 25 minutes. Let the muffins rest for 5 minutes in their tins, then take them out and let them cool further.

100g apricots
2 tbsp sugar
¼ pck. custard powder

Blend the custard powder with 2 tablespoons of water. Pay attention to mixing it until there are no nubs left.

Deseed the apricots and chop them, then mix them with a blender.

Taste with sugar and Amaretto.

Let the mashed mixture boil and add the custard powder while stirring. Let the mass cool.

250g mascarpone
100g bittersweet couverture chocolate
12 walnuts

Put the bittersweet couverture chocolate in a glass bowl with lid and heat it in a microwave. I’d recommend low temperature for about 6 minutes. Then let the chocolate cool to mix it with the mascarpone later on.

Stir the mascarpone and add the melted chocolate bit by bit until the mixture is dark brown.

Now it’s time to roast the walnuts in a pan without oil. Lower the temperature and add a tablespoon of honey, toss the walnuts in the created caramel. Take the pan from the heat and let the walnuts cool, maybe turn them around from time to time so they won’t stick to the pan.

Time to get everything together!
piping bag
sea salt


Get yourself a knife and cut holes into the muffins, keep the created lids! Fill the apricot filling into the piping bag with a simple nozzle (maybe heat up the filling in the microwave to get it more fluid) and fill the muffin’s holes. Close with the muffin lid after you cut off a bit of the bottom.

After cleaning the piping bag and changing the nozzle to star form fill the bag again with your mascarpone cream. Create little “heaps” on top of the muffins.

Sprinkle the cupcakes with a little bit of sea salt and decorate with a walnut- done!

CIMG6124 copy


It was so much fun to do the cupcakes and to experiment with flavours and consistency, although it’s pretty exhausting to clean the kitchen tools like three times. But it was worth it – at first you taste the bittersweet chocolate with the sea salt (very interesting combination!) and after that the apricot-vanilla base to counterbalance everything. It’s not too sweet and not to bitter. Not bad for my first time, although I’m really not a baking genius (not like my friend Franzi). Well, I hope you will try this for yourself sometime!

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