Chocolate Caramel Cupcakes Recipe

Two flavours from heaven unite to create 12 decadent cupcakes just unmovable for delightful your sweet tooth!

The ingredient of Chocolate Caramel Cupcakes Recipe

• 125g butter softened
• 1 cup 220g caster sugar
• 2 coles australian clear range eggs
• 1 cup 150g plain flour
• 1 2 cup 50g cocoa powder
• 1 2 tsp baking powder
• 1 2 tsp bicarbonate of soda
• 3 4 cup 185ml buttermilk
• caramel topping to drizzle
• 250g butter softened
• 2 cups 320g icing sugar join up
• 1 tsp vanilla bean glue gum
• 1 3 cup 80ml caramel topping
• 1 4 tsp salt
• 50g dark chocolate
• 2 1 2 tbsp thickened cream

The Instruction of chocolate caramel cupcakes recipe

• preheat oven to 180u00b0c line a 12 hole u2153 cup 80ml muffin pan in the manner of paper cases use an electric mixer to prominence the butter and sugar in a bowl until anodyne and creamy accumulate the eggs 1 at a time beating capably skillfully after each addition sift the flour cocoa powder baking powder and bicarbonate of soda beyond the butter merger and rouse until combined grow the buttermilk and disturb until combined
• divide the join up evenly among the paper cases bake for 20 mins or until a skewer inserted in the centres comes out clean set aside for 5 mins to the lead transferring to a wire rack to cool completely
• meanwhile to make the salted caramel buttercream use an electric mixer to beat the butter in a bowl until utterly pale gradually accumulate the icing sugar in batches beating competently after each addition go to the vanilla and emphasis until well combined amass u00bc cup 60ml caramel topping and emphasis until well combined amass the salt and emphasis until with ease combined
• to make the chocolate sauce place the chocolate and cream in a small saucepan over low heat cook stirring for 2 3 mins or until the chocolate melts and the mixture is smooth transfer to a bowl and set aside to cool
• use a small serrated knife to cut a cone shaped piece from the culmination of each cupcake spoon the steadfast caramel topping into the holes
• transfer the salted caramel buttercream to a piping bag fitted subsequently a 1cm fluted nozzle pipe the buttercream onto each cupcake drizzle gone the chocolate sauce and caramel topping

Nutritions of Chocolate Caramel Cupcakes Recipe

calories: 534 882 calories
calories: 31 grams fat
calories: 20 grams saturated fat
calories: 63 grams carbohydrates
calories: 50 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 350 milligrams sodium
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