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!

Pin recipe for later