Caramel chocolate cupcakes recipe

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Chocolate caramel cupcakes
(Image credit: TI Media Limited)
  • healthy
Makes12
SkillEasy
Preparation Time15 mins
Cooking Time15 mins (may need an extra 5 mins)
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories442 Kcal22%
Fat27 g39%

These mouthwatering caramel chocolate cupcakes have a dense caramel-infused sponge and indulgent caramel and chocolate icing. 

Finish these delicious caramel chocolate cupcakes with Smarties, chocolate curls, or serve simply as they are. The thick frosting is made with just two ingredients; caramel sauce and milk chocolate. Opt for dark chocolate if you want an even richer flavour. This recipe makes 12 cupcakes.

Ingredients

For the cupcakes:

  • 125g (4oz) self-raising flour
  • 30g (1oz) cocoa
  • 125g (4oz) soft dark brown sugar
  • Half a 397g jar of caramel sauce or condensed milk
  • 2 medium eggs
  • 150g (5oz) butter, softened

For the topping:

  • Half a 397g jar of caramel sauce
  • 200g bar plain chocolate, melted
  • 84 brightly coloured sweets
  • 12-hole muffin tray, lined with paper cases

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 190ºC (380°F/gas mark 5).
  2. Start with the cupcakes. Sift the flour and cocoa into a bowl and stir in the sugar. Add the caramel sauce or condensed milk, eggs and butter to the bowl and beat until the mixture is smooth. Divide the mixture between the paper cases in the bun tray.
  3. Bake the cakes in the centre of the oven for 15-20 mins or until they have risen and are just firm to the touch. Remove the cakes from the oven and transfer them to a wire rack to cool.
  4. To make the topping, warm the remaining caramel sauce or condensed milk very slightly and stir in the chocolate.
  5. Leave the mixture to cool and thicken slightly and then spread it over the top of the cup cakes. Arrange 7 sweets on the top of each. (Not suitable for freezing).

Top tips for making caramel chocolate cupcakes

These caramel chocolate cupcakes are not suitable for freezing as the caramel sauce does not freeze well. They will keep for 3-4 days in an airtight container at room temperature.

You might also like…

Classic chocolate cupcake recipe (opens in new tab)

Easy cupcake recipe (opens in new tab)

Mary Berry’s chocolate cake recipe (opens in new tab)

Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.