Nut "mushrooms" with caramel filling

1. Mix all the ingredients with your hands in a bowl. The dough is a little more difficult to work with, you need to mix it patiently until the dough comes together.
2. Put some semi-coarse flour into a small bowl and lightly grease the molds with oil (it's a little bit of work). I take only small amounts from the dough, which I lightly dip on one side into the flour in a small bowl and put them with my fingers into baking molds for small cupcakes and nuts. I only put a thin layer of dough, the cupcakes and nuts will rise a little more during baking.
3. I put the cupcakes or nuts (always only one kind) on a baking sheet and when it is full I bake them. I baked at 355 °F / 180 °C for about 8-12 minutes depending on the size, larger cupcakes longer, smaller nuts shorter. Follow your oven, every oven bakes differently.
4. Let the baked cupcakes (or nuts) cool a bit on the baking sheet and turn them out. Fill the cooled nuts with cream and put them in the refrigerator to harden.
5. For now, dip the cupcakes ("mushroom" caps) in melted chocolate and let the chocolate harden well. Then put a little cream in the cups and stick a nut in each one like a mushroom leg. Place the finished mushrooms on a tray and put them in the fridge to harden, they are easier to handle after cooling.
6. Cream: cook sweetened condensed milk to turn it into caramel the day before baking. Put the closed milk in the can into a pot, pour water so that it is submerged, let it boil and cook on a low heat for 2 hours. Let the boiled milk cool down in the water it was boiled in, then take it out and put it in the fridge.
7. The next day, beat the butter and gradually beat in the caramelized milk. Put the finished cream to cool in the fridge (you don't have to, but it's better to work with) and fill the nuts first and then the cupcakes.
8. Note: You will make a lot of "mushrooms" from this batch of dough, if you need fewer pieces you can recalculate the recipe to a half batch.

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