Recipe: Chocolate and Caramel Cupcakes

Chocolate is a fundamental part of Valentine’s Day commercialism, but who wants plain chocolate when you can have chocolate caramels?

Yet again a flavoured hot chocolate that smells lovely but tastes kinda horrid has come into my life; this time it’s a caramel one. But like the raspberry one I’ve mentioned here before it’s basically just coco powder with flavoured sugar, so that means one thing, CUPCAKES!!! No pictures of these cakes as I didn’t bother to frost them before eating them, and un-iced they just look like normal chocolate cakes...

This one is currently available from Whittards, and can be acquired here.

As usual this recipe is designed for use in a cupcake maker and makes 6 fairy cake sized cakes. However it should work in the oven and can easily be scaled up to make more. 

Ingredients
1 large egg
30g/1oz Self-rising flour, sifted
20g/1oz Caramel Hot Chocolate, sifted
50g/2oz Caster sugar
50g/2oz Softened butter or margarine

Method
Cream together the butter and sugar then beat in the egg. Fold in the flour and hot chocolate, divide evenly amongst 6 cake cases then bake in the cupcake maker for approximately 10 minutes or in the oven at Gas 4/180 C for about 15 minutes. The cakes are ready when a skewer inserted into the thickest part of the cake comes out clean! Leave on a wire rack to cool.

The caramel flavour is quite subtle so when frosting these I’d suggest a caramel flavoured buttercream (I have a recipe for salted caramel buttercream, when I get the hang of making it I’ll share it here).