The other half laughs at me; I apparently go through phases when it comes to chocolate. I have a handful of favourites of which I alternate between, usually focusing on each one for a couple of months before moving onto the next. January through April it will be Mini Eggs, the rest of the year it is between Wispa Gold, Cadbury Lu and Crunchie. Right now, I’m having a bit of a love affair with caramel so Wispa Gold is the winner as well as the inspiration behind these Chocolate Caramel Cupcakes.
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Chocolate Caramel Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 100 g Plain Flour
- 20 g Cocoa Powder
- 140 g Caster Sugar
- 1½ tsp Baking Powder
- Pinch of Salt
- 40 g Butter or Margarine at room temperature
- 120 ml Whole Milk
- 1 Free-range Egg at room temperature
- 1 tin of Dulce De Leche
For the Icing
- 300 g Butter or Margarine at room temperature
- 150 g Icing Sugar
- Few spoonfuls of Ducle De Leche
INSTRUCTIONS
For the Cupcakes
- Pre-heat your oven to 170°c (150°c for fan-assisted oven or Gas Mark 3) and line a muffin tray
with nine cupcake cases.
- Sift the flour, cocoa powder, sugar, baking powder & salt into a large bowl and add the butter. Mix together until you get a sandy consistency.
- In a separate bowl whisk the egg & milk before gradually adding it to the flour mixture, a little at a time.
- Once both mixture are just combined, use an ice cream scoop
to fill the cases 2/3 full, ensuring the batter is distributed between the cases evenly.
- Bake for 20 minutes until a skewer inserted comes out clean.
- Once cool enough to touch, transfer to a wire rack to cool completely.
- When completely cool, hollow out a small circle from the top of the cupcakes with a sharp knife. Spoon/pipe in enough Ducle de Leche to fill.
with nine cupcake cases.
to fill the cases 2/3 full, ensuring the batter is distributed between the cases evenly.For the Icing
- Mix the butter and icing sugar together until light and fluffy. Add a good spoonful of your Dulce de Leche/caramel (optional but really tasty).
- Spread or pipe the icing on top of the cupcakes, covering the caramel filled hole also.
- Drizzle some more Ducle de Leche on top to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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8 responses
These look gorgeous and I love the surprise centre!
Those cupcakes look incredible! YUM! x
They look so tasty. Who can resist a caramel core -YUM!
Wow, a caramel core sounds so good! I want to eat some right now! #foodiefriday
These sound and look divine and dulce de leche is one of my favourite things ever #foodiefriday
Oh dear I’m in trouble with this recipe. They look too scrumptious I just know I will make them and eat them in one sitting. Love the tip about the Dulce de Leche
Thank you for linking to #foodiefriday
Can’t wait to give theses a try, need to get my bake on !
Thanks for linking up with #FoodieFriday