We use cookies to help improve your experience on our site. By continuing, we'll assume you are happy to receive all cookies from our website.
Visit our Cookie Policy for more information on the cookies we use and how to manage or remove them.
It’s still cold outside, so why not keep warm, bake and eat cake! We love these indulgent Chocolate Salted Caramel Cupcakes.
Chocolate Cupcakes
125 g Butter, (room temperature)
150 g Dark Brown Sugar
2 Eggs
125 g Dark Chocolate, (melted and cooled)
190 g Plain Flour
2 Tbsp Cocoa Powder
2 Tsp Baking Powder
125 ml Milk
Salted Caramel Frosting
250 g Unsalted Butter, (room temperature)
115g Golden Syrup
75g Brown Sugar
250 g Icing Sugar (sifted)
Chocolate Sauce (topping)
Preheat oven to 180ºC. Line a 12-hole muffin tray with paper cases.
Use an electric mixer to beat the butter and sugar, scraping down the sides of the bowl occasionally, until pale and creamy. Add the eggs one at a time, beating well after each addition. Beat in the cooled chocolate.
Sift together the flour, cocoa powder and baking powder. Use a large metal spoon or spatula to fold half the flour through the chocolate mixture. Fold in the milk and then the remaining flour mixture until just combined.
Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 25 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
Meanwhile, to make the salted caramel frosting, use an electric mixer to beat the butter, golden syrup, and brown sugar until pale and creamy. Add the icing sugar and beat until smooth and very pale and creamy. Spoon the frosting into a large piping bag fitted with a large 1.5 cm star nozzle or 1.7 cm plain nozzle and pipe swirls of frosting onto each cooled cupcake. Sprinkle each cupcake with chocolate sauce.
