Chocolate caramel bar cupcake recipe
Hello bloggersphere! I have been away for a little bit, partly through being busy with work and partly through having time off for a city break holiday in Rome and a few relaxed days in London too. I’m going to try to get some posts up soon on Rome, which is a beautiful city whether you love history, art, architecture, shopping or food, but in the mean time I am revisiting an old favourite of both your’s and mine. The chocolate bar cupcake. I posted a series of recipes on these back in 2012 and they have remained firm favourites ever since. For my first post back I thought I would take a look at a new chocolate bar cupcake recipe.
Chocolate caramel cupcakes
Well the internet has spoken. Its got to have been almost a year (if not more) since I posted my last recipe for chocolate bar cupcakes but almost every day these are still the most popular recipes I have posted, racking up quite a few views between them. It’s isn’t just you guys who loves them, I really enjoy making and eating them too so when Hana decided to do a bit of baking on our week off, we both thought why not add another one of these to the mix. We were baking cupcakes to take with us when visiting my brother who has just moved into his first flat share: after getting settled in we had been invited round for dinner with him. Not quite knowing what he would want or need for a housewarming present we brought a gift we knew he would like, cupcakes. Looking at the line up of chocolate bars in the supermarket which we could choose from and marrying them with a recipe, we chose to go with the Cadbury’s Caramel bar. We both like these and as we had a recipe for Caramel Cupcakes it seemed like a good fit. I was hoping the squares of chocolate filled caramel would make a gooey centre in the cupcake. That didn’t quite work as we used what was a more liquid batter, but they were still really nice.
Caramel chocolate bar cupcake recipe
We used a caramel cupcake recipe from the hummingbird bakery this involves a basic cupcake recipe, I have included one below which is quite similar to it. I think this one might work a little better as it would be a drier mixture which should help to better support the chocolate square.
Ingredients for the cake batter;
- 80g unsalted butter
- 280g caster sugar – usually I’d recommend golden caster sugar but for this one use refined caster sugar.
- 200g plain flour
- 1tbsp baking powder
- 1/4tsp salt
- 240ml full fat milk*
- 2 large eggs
- 12 squares Cadbury’s caramel bar
- 150g tinned caramel
Ingredients for icing and topping;
- 240g icing sugar
- 80 unsalted butter, softened
- 25ml milk
- 50 tinned caramel
- mini chocolate crispies (chocolate balls)
*I included 240ml of milk but you might not need all this as the caramel will thin the batter.
- Preheat the oven to 190c/gas mark 5 and line the muffin tin with the cases. Get the ingredients out and allow them to get up to room temperature. Break the chocolate bar into chunks and keep it in the fridge till needed.
- In a large mixing bowl cream the butter and sugar together. Sift in the flour/ baking powder and salt. Beat the dry ingredients together till they look like fine breadcrumbs.
- In a separate bowl add the eggs and whisk them.
- Pour the eggs and ¾ of the milk into the dry ingredients. Beat this together slowly at first, gradually increasing the speed till you have a think smooth batter.
- Add the tinned caramel and if needed the rest of the milk. I found using all of it gave a batter which didn’t support the chocolate chunks well enough.
- Spoon into the muffin cases filling each 2/3 of the way up.
- Add 1 square of caramel bar to each of the cupcakes as below.
- Bake in the centre of the oven for 20-25 minutes* Check they are done with a skewer. If it comes out of a cake clean then it is ready.
- Cool them in the tin for 10 minutes before transferring to a wire rack.
Icing and decoration
- Beat together the icing sugar and butter, go slowly at first then sped up to get a smooth creamy mixture.
- Add some of the tinned caramel and milk and continue beating, you can keep adding caramel and milk till you get your desired consistency.
If you want to pipe the icing, add less milk and caramel so you have a stiffer mixture.
Pipe or decorate your cakes and top with the chocolate crispies.
Signature for Russells Kitchen
Recipe, text and photos By Russell Bowes