Pumpkin Cupcakes with Caramel Frosting

Ganache

Pour 30 g of cream in a saucepan.

Heat until it boils. Stop heating immediately.

Add the white chocolate and caramel.When it's melted, mix.

Add the 70 g of cream, combine.

Place a clingfilm directly on the mixture so that there's no air remaining.

Set aside in your fridge for at least 4 hours.

Cupcakes

Preheat your oven at 175 C / 350 F degrees (static heat).

Whisk the butter and brown sugar for a minute.

Add the egg, milk, baking soda, butternut squash and pumpkin spices. Combine.

Pour the flour, combine until homogeneous.

Fill in your cupcakes molds leaving 1/2 cm to the top of the mold.

Cook 25 minutes.

Let cool down.

Décoration

Place the bowl and whisk in your freezer for a few minutes.

When the bowl is cold, pour the ganache inside and whisk for a few minutes. You should get a firm and compact ganache.

Garnish your cupcakes.

Add a bit of caramel and spread with crushed hazelnuts.

It's ready!