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Chocolate Caramel Cupcakes

Name: Chocolate Caramel Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 60 min
Ingredients: 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; 300 g Butter or Margarine (at room temperature); 150 g Icing Sugar; Few spoonfuls of Ducle De Leche

Published by Amy

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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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I’ve always had a bit of a soft spot for caramel, always opting for the caramel choices in life – ice cream, desserts, chocolate, even porridge! But for whatever reason I hadn’t actually tried making caramel. I’d heard that you could easily make a caramel sauce, known as Dulce de Leche from a simple tin of Condensed Milk but never realised just how easy it was. You literally simmer the tin in some water (unopened) for a few hours and boom, perfect caramel sauce. And boy-oh-boy, does it taste good! I was honestly eating spoonfuls of the stuff whilst making these cupcakes. Here is the How to Make Ducle de Leche instructions I used. For arguments sake lets forget about the fact that Dulce de Leche is technically not caramel and just appreciate how sickly sweet these Chocolate Caramel Cupcakes can be. Chocolate sponge, loaded with “caramel”, topped with butter cream and a good drizzling of caramel to finish. Can you get cavities from just looking at a cupcake?

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Chocolate Caramel Cupcakes

PRINT RECIPE

Prep Time: 15

Cook Time: 20

Total Time: 1

INGREDIENTS

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

Metric (UK) | Cups (US)

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.

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.

Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!

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ABOUT THE AUTHOR

Amy Reid

Amy is the voice-behind and creator-of Baking with Granny. The daughter of a professional baker, Amy grew up in the house which was filled with cakes & bakes. Once her own two children came along (and her mother became “Granny”), it was suddenly obvious that many of their family recipes would be lost in time, if not written down now. And Baking with Granny was born! Amy now takes Granny’s recipes from years gone by and transforms them from bakery quantities, to easy home baking recipes that people around the world can make and enjoy.

8 responses

Kat (The Baking Explorer) says:

July 14, 2016 at 10:19 pm

These look gorgeous and I love the surprise centre!

Reply
Donna says:

July 24, 2016 at 9:24 pm

Those cupcakes look incredible! YUM! x

Reply
Liv a Little says:

August 9, 2016 at 2:40 pm

They look so tasty. Who can resist a caramel core -YUM!

Reply
The Mum Reviews says:

August 19, 2016 at 9:54 am

Wow, a caramel core sounds so good! I want to eat some right now! #foodiefriday

Reply
Pat - White Camellias says:

August 22, 2016 at 5:22 am

These sound and look divine and dulce de leche is one of my favourite things ever #foodiefriday

Reply
Mummy in a tutu says:

August 25, 2016 at 8:04 pm

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

Reply
Becky sparklymummy says:

August 30, 2016 at 2:00 pm

Can’t wait to give theses a try, need to get my bake on !

Thanks for linking up with #FoodieFriday

Reply