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Choc-caramel cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your cupcake game with this chic and delightful single-serve dessert recipe.
Ingredients:
  • 150g butter, at room temperature
  • 135.00 gm firmly packed brown sugar
  • 150.00 gm self-raising flour
  • 65.00 gm cocoa powder
  • 195.00 gm buttermilk
  • 70.00 ml Nestle Top 'n' Fill Caramel
  • 453g Dark Chocolate Frosting
  • 50g Rolo chocolates
Instructions:
  • Preheat your oven to 180°C and prepare 14 muffin pans with paper liners.
  • Beat the butter and sugar in a bowl with an electric beater until pale and creamy.
  • Gradually beat in the eggs, ensuring each one is fully incorporated. Gently fold in the flour, cocoa powder, and buttermilk until a smooth batter forms.
  • Divide the mixture evenly, filling the prepared pans two-thirds full.
  • Create a small indent in the center of each cupcake using a teaspoon. Fill each indent with 1 teaspoon of caramel, then top with the remaining mixture and smooth the surface.
  • Bake for 20-25 minutes, or until a skewer comes out clean when inserted into the centers.
  • Let the pans sit for 5 minutes to cool slightly before transferring the baked goods to a wire rack to completely cool.
  • Frost the cupcakes with chocolate frosting, then halve each Rolo chocolate and place two pieces on top of each cake.

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