Caramel Chocolate Cupcakes

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.

Caramel Chocolate Cupcakes

Course desserts
Keyword Cakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes



  • 100 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


  • 100 g butter
  • 200 g icing sugar
  • 3 tbsp milk
  • ½ tsp salted caramel ext


  • 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.

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.

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