Chocolate and caramel cupcakes: Indulge a little

There’s just something about chocolate that makes the world a better place. There are so many different styles, with different variations of enjoying it and it goes with almost any dessert. When chocolate is made into muffins or cupcakes with chocolate icing, you know that you’re going to have a great time. These chocolate and caramel cupcakes are the perfect home snack, just because, or something you can bake for parties and become everybody’s favourite person.

ALSO READ: Cream cheese caramel swirl cupcakes for a special family snack

Chocolate and caramel cupcakes tips

The chocolate cupcakes are super rich and tasty, yet very easy to make too. Chocolate ganache is a chocolate icing using chocolate, butter and cream and will be soft and buttery in texture with a pretty shine for presentation. You can even make shapes and decorate your cupcakes with some extra caramel, add some chocolate or rainbow sprinkles or just make some pretty swirls with a piping bag. The combination of cupcakes and soft buttery icing will blow your mind that you made it at home.

ALSO READ: Recipe of the Day: Chocolate ganache 4 ways [Video]

It’s time to indulge a little and make some homemade chocolate and caramel cupcakes for parties or just a fun snack at home.

Last updated on 15 September 2023

Chocolate and caramel cupcakes recipe

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Recipe by Asande Mpila Course: DessertCuisine: GlobalDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Baking Time

40

minutes

Total time

50

minutes

Ingredients

• 450 g 450 Cake flour

• 150 g 150 Cocao powder

• 8 8 Eggs

• 30 ml 30 Baking powder

• 15 ml 15 Bicarbonate soda

• 500 g 500 Sugar

• 450 ml 450 Cooking oil

• 15 ml 15 Vanilla essence

• 5 ml 5 Salt

• 450 ml 450 Boiling water

• For the chocolate ganache

• 250 g 250 Baking chocolate

• 15 g 15 Butter

• 75 ml 75 Fresh cream

• 75 g 75 Caramel

Method

• Sift together the cake flour, baking powder, bicarbonate soda, and salt.
• Separate eggs in a large bowl, whisk egg yolks vanilla essence and sugar till creamy. In a separate bowl, mix boiling water cocoa powder and oil.
• Pour the mixture into the mixture and mix well then fold in flour mixture be careful not to over mix.
• Beat egg whites and fold in the mixture pour into a muffin pan bake at 180°C until baked through.
• For the chocolate ganache
• Break chocolate in a saucepan (or double boiler) add butter and caramel and heat gently.
• Stir until chocolate and caramel have melted, remove from heat, add the cream mix well, and refrigerate until firm enough to pipe.
• In a piping bag pour ganache and pipe into cake layers 4 times repeatedly and all around the cake and garnish with strawberries.

Notes

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