Caramel chocolate cupcakes recipe

(176 ratings)

Chocolate caramel cupcakes
(Image credit: TI Media Limited)
  • healthy
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.


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




  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.

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Classic chocolate cupcake recipe

Easy cupcake recipe

Mary Berry’s chocolate cake recipe

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies