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Caramel-filled barbecue cupcakes
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Prep Time:
140 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Elevate your child's outdoor party with grilled cupcakes for a fun twist on classic treats!
Ingredients:
  • 165.00 ml plain flour
  • 49.50 gm self-raising flour
  • 32.50 gm cocoa powder
  • 107.50 gm caster sugar
  • 125g butter, softened
  • 84.98 gm milk
  • 9 jersey caramels
  • 1/2 x 180g block dark chocolate, chopped
  • 40.00 ml orange sprinkles
  • 2 red snake lollies
  • 2 green snake lollies
  • 2 yellow snake lollies
  • Black gel food colouring
  • 21 red tangy jelly tots
  • 180g white chocolate, chopped
  • 83.33 gm pure cream
  • Red gel food colouring
  • Orange gel food colouring
Instructions:
  • Preheat the oven to 180C/160C fan-forced and line a 12-hole muffin pan with red paper cases that hold 3/4 cup each.
  • Sift flours and cocoa into the bowl of an electric mixer, then add sugar. Mix in butter, eggs, and milk until just combined on low speed. Increase speed to medium and beat until the mixture is pale and creamy. Divide the batter evenly among paper cases. Cut jersey caramels in half and place a piece in each cupcake. Cover the caramels by spreading the batter over them.
  • Bake for 20 minutes or until cupcakes are gently firm to the touch. Let sit in the pan for 5 minutes, then move them to a wire rack to cool completely.
  • To prepare the Ganache, combine white chocolate and cream in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring with a metal spoon, until smooth (about 1-1 1/2 minutes). Add red and orange food coloring to achieve a vibrant red hue. Chill for 1 hour until it reaches a spreadable consistency.
  • Using a 7cm round cutter, lightly mark 12 circles, each 4cm apart, on a sheet of baking paper. Place the marked side facedown on a large baking tray.
  • Add dark chocolate to a microwave-safe bowl and microwave on HIGH, stirring every 30 seconds, until melted and smooth, for about 1 to 1 1/2 minutes. Let it sit for 2 minutes. Transfer the melted chocolate to a piping bag fitted with a 2mm round nozzle. Pipe chocolate circles onto paper, then create grill lines across each circle. Chill in the fridge for about 20 minutes until set.
  • Cover each cupcake generously with the rich and creamy ganache. Sprinkle vibrant orange sprinkles on top for an added burst of flavor and color. Gently transfer the delicate barbecue grills from the baking paper onto the cupcakes using a small knife or thin metal spatula.
  • Slice each snake lolly into 5mm segments. Create a colorful kebab by threading 6 snake pieces onto a toothpick, following the picture for guidance. Repeat to make a total of 18 kebabs. Use a touch of melted chocolate to attach 3 kebabs to the top of half of the cupcakes.
  • Slice remaining jersey caramels into thin 4mm slices. Roll each slice into a sausage shape, adding black food coloring for char marks. Flatten jelly tots into patties and use melted chocolate to secure them and the caramel sausages onto grills. Allow to set for 20 minutes, then serve.

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