Salted Caramel and Chocolate Cupcakes
Servings 12 cupcakes
Ingredients
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
Buttercream
- 250 g butter
- 500 g icing sugar
- 1 tsp salted caramel essence
- 1 tbsp milk
- 12 mini daim bars
Instructions
Cupcakes
- 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.
Buttercream
- 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.