From Thursday, 12 Jan 2023

Chocolate Caramel Cupcakes

by Rob Baker

60 mins
Suitable for beginners
  • Ingredients

    For the cupcakes

    • 200g slightly salted butter
    • 200g golden caster sugar
    • 4 medium eggs
    • 1tsp vanilla extract
    • 160g self-raising flour
    • 40g cocoa powder
    • 1tsp baking powder
    • 1tbsp whole milk

    For the buttercream

    • 150g slightly salted butter
    • 300g icing sugar
    • 2tbsp Carnation Caramel
    • 1-2tbsp water to loosen (if needed)

    For the filling

    • 90g Carnation Caramel
    • Pinch salt

    To decorate

    • Chocolate caramel
    • Sprinkle mix or mini fudge pieces
  • 1. Start by preheating your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with large cupcake cases.

    2. In a large bowl, cream together your butter and sugar until light, fluffy and pale in colour.

    3. In a separate jug, whisk your eggs and gradually add them to the butter/sugar mixture, along with the vanilla extract, mixing until fully incorporated.

    4. Sieve the flour, cocoa powder and the baking powder into the bowl and mix until just combined. The milk can be added, if needed, to achieve a dropping consistency.

    5. Divide the mixture between your cases and bake at the top of the oven for around 22-25 minutes (until an inserted skewer comes out clean).

    6. Remove from the tin and place on a wire rack to cool completely.

    7. While your cakes are cooling, make the buttercream. Begin by creaming your butter in the bowl of a stand mixer until pale and smooth. This may take a while, but the longer you leave it, the better.

    8. Add in the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next.

    9. Finally, add the caramel and the water, and mix again until smooth.

    10. Once your cupcakes are cool, add the salt to the Carnation Caramel, before using a cupcake corer or a sharp knife to remove the centres of your cupcakes. Spoon a little caramel into the middle of each cake, before replacing the removed centres.

    11. Transfer your buttercream into a piping bag, fitted with an open star tip and pipe a rosette of buttercream onto each cupcake, before topping with a scattering of chocolate caramel sprinkles.

    Chocolate and caramel are a match made in heaven, so why not use them to make some showstopping cupcakes?

    This week, Mr Baker is showing you how you can combine a light and fluffy chocolate sponge cake, a secret surprise caramel filling and a delicious caramel buttercream to make cupcakes that are so delicious, we’ve been dreaming about them for days!

    We can’t decide whether we prefer them with sprinkles or mini fudge pieces though, so you’ll have to tell us what you think once you have made yours…

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