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 Soft Margarine (or Butter) (at room temperature)
- 120 ml Milk
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 1 tin Dulce de Leche (usually 397g (14 oz))
For the Icing
- 300 g Block Margarine or 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.
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.
RECIPE NOTES:
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Tried this recipe?
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