Salted Caramel-Stuffed Chocolate Cupcakes – Recipe

I was planning on making a salted caramel chocolate cake for my friend's birthday get-together tomorrow, but I was short on time today because I helped my dad paint the kitchen. I did the ceiling to save my dad's back – let me tell you painting ceilings is no joke. I did so once before when I was helping Lady Dinah's Cat Emporium, but it hasn't got any easier. Still, we have a bright white kitchen now. And I compromised and whipped up some cupcakes for my friend.

Makes 6 cupcakes.

Ingredients for Cupcakes

100g self raising flour, sifted
40g cocoa powder, sifted
100g caster sugar
90ml vegetable oil
120ml milk
1 eggs
1/2 tsp vanilla
Pinch of salt

Ingredients for Buttercream:

85g unsalted butter, softened
170g icing sugar sifted
1.5 tbsp cocoa powder, sifted
2 tbsp milk
1/2 tsp vanilla
Pinch of salt

To Fill:

Salted caramel sauce (I used Joe and Seph’s Madagascan Vanilla Caramel Sauce)


1. Preheat the oven to 180°C and pop six large cupcake liners into a cupcake tin.

2. Whizz all of the cupcake ingredients together in a bowl with an electric whisk, divide between the cupcake liners and bake for about 25 minutes, until puffy and springy to touch. Leave to cool completely on a wire rack.

3. Whisk the buttercream ingredients together until light and fluffy, and set aside. Using a long piping tip to jab into the centre of the cupcakes, fill them with caramel sauce (be careful not to squeeze too much in or it comes oozing back out).

Looks kind of brutal, right?

4. Pipe the buttercream on top and decorate with your favourite sprinkles.

Enjoy, and have fun.


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