Incredible chocolate salted caramel cupcakes with a caramel-filled centre. The cupcakes are topped with salted caramel buttercream and cream cheese frosting and finished with a drizzle of caramel sauce and piece of fudge.
100gCarnation Caramel12 teaspoons/quarter of a tin
1pinchsea salt
Salted Caramel Frosting
197gCarnation Caramel about half the tin
180gfull fat cream cheese
100gsalted butter
450gicing sugar
Decoration
12piecesfudge
100gCarnation Caramel (to drizzle)about ¼ of a tin
1pinch sea salt
Instructions
Chocolate Cupcakes
Preheat the oven to 180ºC / 160ºC Fan / 350 F / Gas 4.
Line a cupcake tray with 12 cupcake cases.
In a large bowl whisk together the flour, cocoa powder, baking powder and bicarbonate of soda.
In a separate bowl whisk the eggs, sugars, oil and vanilla until smooth.
Pour half the wet ingredients into the dry ingredients and whisk. Slowly pour in half of the buttermilk and whisk again. Repeat for remaining ingredients taking care not to overmix.
Fill the cupcake cases halfway (do not overfill) and bake in the centre of the oven for 18-21 minutes. The cupcakes are baked when they spring back when touched in the middle with one finger.
Core and fill the cupcakes
Allow the cupcakes to completely cool then scoop out the centre of each cupcake. You can do this using a small pairing knife, spoon or turn a piping nozzle upside down and use that.
Add sea salt to the caramel a pinch at a time until the caramel reaches the desired flavour.
Add a teaspoon of salted caramel into each hole and smooth over the top so it's level with the rest of the cupcake.
Salted Caramel Frosting
Cream together the butter and cream cheese then add the caramel and beat until very smooth.
Add the icing sugar a tablespoon at a time and beat until it's fully incorporated.
If the icing is too runny add more icing sugar a tablespoon at a time. If it's too thick add milk or cream a few drops at a time until it reaches the desired consistency.
Transfer to a piping bag fitted with a piping nozzle (I used Wilton 1M) and pipe the frosting on top of the cupcakes.
Decorate with a piece of fudge and a sprinkling of sea salt. Use the remaining caramel to drizzle over the top. You can warm the caramel in the microwave to loosen it.
Notes
Only fill the cupcake cases ½ full or the cupcakes will spill over the top
Make sure the cupcakes are completely cool before you core, fill and frost them
Store in a container in the fridge for up to 5 days
Unfrosted cupcakes will freeze well for up to one month
Store any leftover frosting in a container in the fridge for up to 5 days