Salted caramel and chocolate cupcakes
Prep time:(including decorating)
Skill level: Bit of effort
Costs: Cheap as chips
Salted caramel is having a real moment right now, and these salted caramel and chocolate cupcakes are the perfect way to incorporate it into your everyday cooking. Salted caramel is the perfect blend of sticky sweetness and sharp saltiness - especially if you use a Maldon sea salt for extra flavour - and this simple cupcake recipe makes a wonderful dessert to give to the family. The texture of the rich caramel compliments the soft sponge on the chocolate cupcakes, although we can't guarantee they are perfect for dieters...we don't think Slimming World would approve.
IngredientsFor the sponge:
- 50g self-raising flour
- 50g plain flour
- 175g caster sugar
- 90g good quality cocoa powder
- ¼tsp salt
- 125ml buttermilk
- 125ml warm water
- ½tsp vanilla extract
- 1½ tsp vegetable oil
- 1 egg
- 1tsp baking powder
For the caramel sauce:
- 200g light brown sugar
- 50ml water
- 40g butter
- ½tsp sea salt
- 1tsp vanilla extract
- 100ml double cream
For the caramel cream:
- 300ml double cream
- 8tbsps of your caramel sauce
For the sugar flowers (optional decoration):
- 60g granulated sugar
- A pinch of salt
- Metal flower cutter
If you don’t have time to make the caramel you can use shop bought caramel already prepared.
- Sieve the dry ingredients into a large bowl, then add all other ingredients and beat until smooth.
- Divide the mixture between 12 cupcakes cases and bake in the oven on 160°C/320°F/Gas Mark 3 for 25 mins.
- Remove and cool. Leave the cakes in the tins for 10 mins before popping on a wire rack.
For the caramel:
- Add the sugar and water to a large pan heat until you have a nice amber colour with the sugar bubbling and at 180°C.
- Add the butter and stir until melted.
- Remove from the heat and add the cream and salt, it will bubble and spit but keep stirring and then leave to cool. You will end up with a thick but still pourable caramel.
- When the cakes are cool, remove the centre with a melon ball tool or a small knife and add a teaspoon of the cooled caramel to each cupcake and replace the centres.
For the caramel cream:
- Add the cream and the caramel into a large bowl and whip until the cream is stiff enough to pipe.
- When the cakes are cool, add the cream to a piping bag and pipe a swirl or spread a generous helping onto the cakes. Drizzle the tops with a little caramel sauce. More sea salt can be added to your taste if you wish.
For the sugar flowers:
- Add the sugar to a pan and heat until melting. Don’t stir or the sugar will seize, just swirl the pan until all the sugar is dissolved.
- Working quickly and with extreme caution, pour the sugar onto a baking sheet and sprinkle a pinch of sea salt over the top. Wait for it to cool slightly, this won’t take long, after a couple of minutes and you’ll be able to see it setting. While it’s still flexible, cut 12 flowers with a metal flower cutter and add to the top of the cupcakes.
- You can make pretty patterns with the sugar, it doesn’t have to be a flower. You can just drizzle onto the baking mat and break into shapes when it’s set.