Rich chocolate and sweet golden caramel come together in these decadent cupcakes to create an indulgent dessert experience.
Although they look extravagant, they are simple to make, and you will suddenly find you become very popular when you bake a batch of these cupcakes for your loved ones! Hidden in the centre of the cupcakes is a surprise caramel filling – so it’s up to you whether to reveal this or let them discover it!
Here's how to make the chocolate and caramel cupcakes
To make the chocolate cupcakes, start by mixing the butter and sugar together until light and fluffy. If you can, use an electric mixer for the best results.
Add the eggs and milk, and whisk in well, again using an electric mixer for the best results. Then, using a hand whisk, gently mix in the flour and cocoa powder.
Divide the batter between cupcake cases and bake for 20-25 minutes or until a skewer in the centre comes out clean. Let them cool fully.
To fill the cupcakes with the caramel sauce, first use a cupcake corer tool, or a knife, to make a hole in the centre of the cupcakes. Then fill with the caramel sauce.
Decorate the cupcakes by spreading or piping chocolate buttercream on top, then add a drizzle of caramel sauce.
Surprise your family and friends by not revealing the hidden caramel centre until they bite into these decadent chocolate and caramel cupcakes!
- There are many excellent quality ready-made caramel sauces available now in the shops to help save you time without compromising on taste. Popular brands include Carnation, Bonn Maman, Joe & Seph’s, and supermarkets’ own brands.
- When mixing the butter and sugar together, mix for at least three minutes to ensure a beautiful rise on your cupcakes and a fluffy sponge.
- Cupcake corer tools are great for making filled cupcakes like these, and they are very low priced. If you can’t get hold of one, carefully use a small knife to cut a hole in the centre of the cupcake.
Recipe for the Chocolate & Caramel Cupcakes
For the cupcakes:
- 175g butter or baking spread
- 175g caster sugar
- 3 large eggs
- 1 tbsp semi-skimmed milk
- 145g self raising flour
- 30g cocoa powder
- A pinch of baking powder
For the filling:
- 170g caramel sauce (good quality shop bought, or homemade if you prefer)
For the buttercream and decoration:
- 175g butter
- 300g icing sugar
- 50g cocoa powder
- 1-2 tbsp semi skimmed milk
- 2 tbsp caramel sauce (for drizzling over the cupcakes)
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, use an electric mixer to mix the butter and the caster sugar together until light and fluffy, or mix with a spoon
- Add the eggs and milk, and whisk in well, ideally with an electric mixer
- Using a hand whisk, gently mix in the self-raising flour and cocoa powder
- Divide the cupcakes into the cupcake cases and bake them for 20-25 minutes until risen and a skewer inserted in the centre comes out clean. Put them on a cooling rack to cool completely
- When they are cool, use a cupcake corer or a small knife to remove a section from the middle of each cupcake
- Fill each hole with the caramel sauce
- To make the buttercream, mix together the butter, cocoa powder and icing sugar using an electric mixer. When it starts to come together, add the milk, and mix until smooth. You may not need all the milk so add a little at a time
- Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle of your choice or spread on with a spoon
- Drizzle the caramel sauce over each cupcake
- Store in an airtight container in a cool place, eat leftovers within three days
Recipe by Kat from The Baking Explorer