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Chocolate caramel cupcakes recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulgent cupcakes with heavenly flavor combo, sure to satisfy your sweet cravings!
Ingredients:
  • 125g butter, softened
  • 220g caster sugar
  • 2 Free Range Eggs
  • 150g plain flour
  • 50g cocoa powder
  • 2.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 185ml buttermilk
  • Caramel topping, to drizzle
  • 250g butter, softened
  • 320g icing sugar mixture
  • 1 tsp vanilla bean paste
  • 80ml caramel topping
  • 0.60 gm salt
  • 50g dark chocolate
  • 50.50 gm thickened cream
Instructions:
  • Preheat oven to 180°C and line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases. Use an electric mixer to cream butter and sugar until pale and creamy. Add eggs one at a time, mixing well after each addition. Sift in flour, cocoa powder, baking powder, and bicarbonate of soda, then gently fold into the batter. Stir in buttermilk until just combined.
  • Evenly spoon the mixture into the paper cases. Bake for 20 minutes or until a skewer comes out clean when inserted in the centers. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
  • In a bowl, use an electric mixer to whip the butter until very pale. Gradually mix in the icing sugar in batches, ensuring it's well combined. Add the vanilla and beat until smooth. Mix in ¼ cup (60ml) caramel topping until combined, then add the salt and mix until well incorporated.
  • In a small saucepan over low heat, combine the chocolate and cream. Stir continuously for 2-3 minutes until the chocolate is fully melted and the sauce is smooth. Transfer to a bowl and let it cool.
  • Using a small serrated knife, gently cut out a cone-shaped piece from the top of each cupcake. Fill the cavities with the remaining caramel topping.
  • Pipe the salted caramel buttercream onto each cupcake using a piping bag fitted with a 1cm fluted nozzle. Finish with a drizzle of chocolate sauce and caramel topping.

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