Co-worker: I have lost a pound (as in weight) in the last week because I haven’t had cake.
Me: Oh I’m sorry that I haven’t brought any in, what kind of cupcakes would you like?
Co-worker: I’m not fussy but what were them ones I had that I was finding chocolate for days after having them?
Me: The coffee cupcakes, I think I can make some more.
Another co-worker: I really liked them salted caramel cupcakes
Me: Okay, what about some salted caramel chocolate cupcakes?
Both co-workers: they sound good to me.
This is how these cupcakes came to being made, I like getting requests from people as it gives me a chance to try something different or even just to perfect a recipe. I find that no matter how many times I make a recipe I always try to perfect that recipe from the last time.
If you follow me on Instagram then you would have seen that I made the wrong cupcakes to start off with, I made vanilla ones by accident. I think it was cause I was running around trying to do something else at the time I was making my cakes but I thought actually I like the basic cakes so I can eat them.
Then I debate whether to make the other cupcakes and I thought that I might as well so second batch is made correctly.
These cakes turned out really well and even though I had lots of cake, I had no issues getting rid of them. I was thinking about adding a salted caramel centre to these cakes but given the fact that I made to batches so I decided I wouldn’t this time but you can do it quite easily.
You can decorate these anyway you like, I choose chocolate sprinkles however you could get some Salted Caramel Galaxy and put some on the top of each cake. The nozzle I used on these cakes is a Open Star Piping Nozzle.
Caramel Chocolate Cupcakes
Ingredients
Cupcakes
- 150 g butter
- 150 g caster sugar
- 150 g self-raising flour
- 2 eggs
- 3 tbsp milk
- ½ tsp salted caramel extract
- 30 g Cocoa Powder
- 4 tbsp boiling water
Icing
- 150 g butter
- 300 g icing sugar
- 3 tbsp milk
- ½ tsp salted caramel extract
Instructions
- Preheat oven on gas mark 4, line 12 hole cupcake tin with cases. Put your cocoa powder in a bowl and add in the boiling water then mix until incorporated.
- Add all your ingredients to the cocoa powder mixture and mix until it is fully incorporated.
- Using an ice cream scoop (1 scoop per case) add cake mixture to each case then put in the oven to cook for 20 minutes.
- Once cooked, remove from the oven and let the cakes cool for a few minutes in the tin. After a few minutes, transfer the cakes to a cooling rack.
- For the icing, beat the butter until smooth and light in colour. Add the icing sugar a bit at a time and beat until fully incorporated. Then add your salted caramel extract and the milk then beat until incorporated.
- Fill a piping bag that has open star piping nozzle on and then pipe your swirls onto the cakes.
