Go Back

Chocolate Caramel Cupcakes

Prep Time15 mins
Cook Time20 mins
Total Time1 hr
Author: Baking with Granny

Ingredients

For the Cupcakes

  • 100 g Plain Flour
  • 20 g Cocoa Powder
  • 140 g Caster Sugar
  • tsp Baking Powder
  • Pinch of Salt
  • 40 g Unsalted Butter at room temperature
  • 120 ml Whole Milk
  • 1 Egg at room temperature
  • 1 tin of Dulce De Leche

For the Icing

  • 300 g Butter 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.

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.