Salted Caramel and Chocolate Cupcakes

I never watched Bake off until last year and became very obsessed with it. I decided while in lockdown I would watch old seasons.

It got me wondering about different wacky flavours I could try. However, this bake was not supposed to be anything but chocolate cupcakes.

I was only going to do chocolate cupcakes with a salted caramel buttercream but decided at the last minute to add some salted caramel to the sponge mixture.

I have been a bit hesitant about baking in the last few days because of a bad batch of cupcakes at the weekend, which knocked my confidence, but it is always best to get back on the ‘horse’.

These cupcakes came out so well and I was super happy with them. The salted caramel is subtle in the chocolate sponge but you can taste it a bit.

I added a little something extra to the top because I had them left and wanted to get them used up. They felt like an appropriate addition to these cupcakes and that is mini daim bars, which came from my Daim Cake.

My brother works around the corner from where I live so I got on my bike and delivered six cupcakes to him and his colleagues.

I defiantly got the feel for baking again doing this cupcakes and I enjoyed a cupcake with a cup of tea while in bed reading my book.

Salted Caramel and Chocolate Cupcakes

Course Dessert
Keyword Baking, Cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes



  • 125 g butter
  • 125 g caster sugar
  • 125 g self-raising flour
  • 30 g cocoa powder
  • ½ tsp baking powder
  • ½ tsp salted caramel essence
  • 1 tbsp milk


  • 250 g butter
  • 500 g icing sugar
  • 1 tsp salted caramel essence
  • 1 tbsp milk
  • 12 mini daim bars



  • Pre-heat your oven to 180 degrees and put cupcake cases in a 12 hole muffin tin.
  • Mix the butter and caster sugar together then add your eggs until these are fully incorporated.
  • Sieve in the flour, baking powder and cocoa powder into the wet ingredients and mix until fully incorporated.
  • Add in the salted caramel essence and milk and mix them until fully incorporated.
  • Fill each cupcake case about ¼ full and then bake in the oven for 20 minutes. Once baked, leave on a cooling rack to cool.


  • While the cupcakes are cooling, add the butter and mix until it is light and fluffy.
  • Sieve the icing sugar a bit at a time into the bowl and mix in between until all the icing sugar has been fully incorporated.
  • Add in the salted caramel and essence then mix until the mixture is all incorporated.
  • Using a piping bag with a star nozzle, fill the bag and pipe on to each cupcake. Then add the mini daim bars.

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