Chocolate Salted Caramel Cupcakes
If there's one thing I love to do, it baking - especially cupcakes. I love creating a new cupcake creation in my kitchen, especially if I have assignment deadlines that I'm avoiding...
As you can probably tell, I'm a lover of cupcakes... and all things chocolate, salted caramel, so I decided to combine the three in a cupcake of course - chocolate salted caramel cupcakes!
These definitely satisfied my craving for a rich, chocolate treat, and went perfectly with a coffee. I feel like this is the best thing I have ever created.
Prep time: 20 minutes
Baking time: 20 minutes
Makes: 12 Cupcake Ingredients:
50g butter at room temperature 180g castor suger
1 egg
1 tsp vanilla extract
100g plain flour
60g cocoa powder
1 tsp baking powder
160ml milk
Dr. Oetker Surprise Inside Cupcake Centres Salted Caramel
Butter Cream Frosting:
400g icing sugar
200g butter at room temperature
Salted caramel frosting flavouring
To Decorate:
Nestle Rolo 200g Block
Caramel topping
Pre-heat your oven to 180 degrees celsius, and line a cupcake tray with cupcake cases.
Using a electric mixer, cream together butter, and sugar until combined - the mixture should be a creamy pale yellow, only achievable if your butter is at room temperature! Crack in your egg, and add the vanilla extract, mixing until combined.
Mix in the flour, cocoa powder, and baking powder, gradually adding the milk, to create a smooth batter.
Divide the mixture evenly between the cupcake cases, I used a 1/4 measuring cup, and a spoon. Place in the oven for 20 minutes, or until cooked all the way through. Check your cupcakes with a clean skewer. If they come out clean they are ready to come out of the oven.
Let your cupcakes cool. While they cool you can start prepping your butter cream frosting.
Cream the butter using a electric mixer, until pale. Gradually mix in the icing sugar, until all combined. Now to add the salted caramel frosting flavouring - I picked up mine from Woolworths. You could also use tinned caramel, adding to taste, and a pinch of salt. I added four splashes of flavouring, reaching my desired taste.
When your cupcakes have cooled, slice the top off the cupcakes, to create a smooth top, and place aside. Insert the tip of the Dr Oetker salted Caramel filling into the top of the cupcake, and squeeze the gel into the centre of the cupcake.
Pipe your frosting on to your cupcakes, I used a large round piping nozzle for mine. I used a circular motion, starting from the outside, and working my way up. Decorate with a piece of Rollo chocolate, and drizzle with caramel topping. I just used caramel ice cream topping, because its not too thick or runny, and gave the desired effect of oozing caramel.
Using the remaining cupcake tops, break them up with your fingers , and sprinkle over the top of your finished cupcakes.
I hope you enjoy them, and eating them, as much as I did!
Love, love, love,
L x