In the same issue of Bake from Scratch dedicated to caramelized white chocolate, there was a recipe for a dark chocolate cake with whipped caramelized white chocolate ganache. I didn’t really want to bake a whole cake, so I used a recipe from Zoë François’ chocolate devil’s food cake and made 24 cupcakes instead. Not satisfied, I looked for a way to incorporate the flavor of almonds in it, and I created a core of frangipane in the cupcakes. Then I frosted them with the whipped caramelized white chocolate ganache. The result was amazing!