Salted Caramel Filled Chocolate Cupcakes

What’s better than a chocolate cupcake? A chocolate cupcake filled with salted caramel of course!

A little while ago I bought a jar of Sugardaddys Dark Caramel Spread, it’s a blend of salted caramel and dulce de leche, and well its pretty freakin good. As much as I like just eating it from the jar, I resisted doing so (well most days) and in turn I noticed that the last third of the jar was fast approaching its use by date. There was no way this stuff was going to waste, so I immediately decided to bake a batch of chocolate cupcakes, and fill them with the last of that delicious caramel.

chocolate cupcakes salted caramel

Salted Caramel Filled Chocolate Cupcakes

– 125g unsalted butter, softened
– 3 eggs
– 1 1/2 cups plain flour
– 1 1/2 tsp baking powder
– 2/3 cup caster sugar
– 1/4 cup milk
– 1 tsp vanilla extract
– 3 tbsp good cocoa powder
– 1/2 cup salted caramel sauce (you can use a jar or make your own)
– 250g dark chocolate
– 3/4 cup thickened cream

Step 1 – Preheat oven to 180 degrees C. Place the butter, eggs, flour, baking powder, sugar, milk, vanilla and cocoa in the bowl of an electric mixer and beat for 4mins or until smooth and creamy. Spoon into 12 patty cases. Bake for 18-20 minutes or until cooked when tested with a skewer. Cool on wire racks.

Step 2 – To make the ganache frosting, cut the chocolate into small pieces and place in a bowl. Heat the cream in a saucepan until it just comes to the boil. Pour the heated cream over the chocolate and leave it to stand for 2-3mins. Stir the chocolate mixture until it becomes smooth and glossy, then place in the fridge to cool completely (about 1hr).

Step 3 – Use the back end of a piping nozzle (or similar round object) to cut a circle in the top of each cupcake. Using a knife gently remove the circle of cake to create a cavity for the caramel, and place a spoonful of caramel in each one.

Step 4 – Remove the ganache from the fridge (be careful not to let it set too much in the fridge, you want it cold and able to hold its shape but not firm truffle stage) place it in a bowl of an electric mixer and beat for 3-4 mins until smooth and creamy. Place in a piping bag and pipe onto the top of the cooled and filled cupcakes to finish.

salted caramel filled chocolate cupcakes

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Enjoy! x

You can find Sugardaddys Confectionery Dark Caramel Spread here