Caramilk Cupcakes

These cupcakes came off the back of a work colleague miss hearing what I had said. I had said that the caramel chocolate bar I had eaten made my teeth feel weird and she thought I said I was going to buy a caramilk bar.


The minute she said it, my brain was just like ‘ohh caramilk cupcakes’ and boom here we are. The caramilk in the cupcakes is subtle but obvious t


I added a caramilk button to the bottom each of the cupcake case just to add another little touch of the caramilk to these cupcakes.



Caramilk Cupcakes

Course Dessert
Cuisine British
Keyword Baking, caramilk, caramilk cupcakes, Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes


  • Cupcake Tin
  • Cupcake Cases
  • Scales
  • Whisk
  • Ice Cream Scoop
  • Piping bag
  • Star Nozzle



  • 175 g Unsalted Butter Room Temperature
  • 175 g Golden Caster Sugar
  • 3 Eggs
  • 175 g Self-Raising Flour
  • ½ tsp Vanilla Extract
  • ½ tsp Baking Powder
  • 100 g Caramilk Chocolate Melted


  • 1.36 kg Unsalted Butter Room Temperature
  • 900 g Icing Sugar Sieved
  • 100 g Caramilk Chocolate Melted
  • 200 g Egg Whites Pasteurized


  • Caramilk Buttons



  • Pre-heat oven on gas mark 4/170 °C and then line a cupcake tin with paper cases.
  • Add the butter and sugar to a mixing bowl and then mix until incorporated. Then add the eggs and mix in.
  • Once the eggs are incorporated, add the flour and fold in until incorporated then add the melted caramilk chocolate and fold in.
  • Then using an ice cream scoop, add the mixture to each case and then put in the oven for 20 minutes or when a skewer comes out clean
  • Once the cakes are cooked, remove from the oven and leave to cool for a few minutes in the tin then transfer to a cooling rack.


  • Measure egg whites and powdered sugar into a bowl.Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add the melted caramilk chocolate and fold in until fully incorporated.
  • Once the buttercream is ready, fill a piping bag with a star nozzle on the end and pipe on to the cooled cupcakes. Then top with caramilk buttons.

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