This week’s bake is a little fiddly but 100% worth the effort. I tried and tested the recipe out at work and it is safe to say the cakes were well received and the reviews were even better! Be prepared to get sticky, have cake and caramel everywhere, but finish your baking with a deliciously rich, caramel filled cupcakes no one could turn down.
The cupcakes are a moist chocolate sponge which is then filled with caramel in the middle (this is easy to do I promise!). The topping is a caramel buttercream, finished off with a caramel chocolate button to decorate- but you could use caramel/toffee popcorn instead or even just drizzle on some caramel.
The buttercream, no matter how much I tried just would not go as solid as usual buttercream. This doesn’t impact the taste but it will make it very difficult if you’re hoping to pipe on the icing. However, still use a piping kit but just make small circles in the middle to make the cakes look good and identical.
As I said putting the caramel in the middle is such an easy trick you can use again and again in your own creations. You could fill plain sponge cakes with lemon curd or jam, chocolate with Nutella, the possibilities are endless! If you’re struggling with the technique there’s a nifty little tool on Amazon which can help you out:
The recipe was inspired and adapted from the Humming Bird Bakery, Charlottes’s Kitchen and Taste
For the Cupcakes
- 70g Margarine/Butter
- 170g Plain Flour
- 250g Caster Sugar
- 50g Cocoa Powder
- 1 Tablespoon of Baking Powder
- 210ml Whole Milk
- 2 Large Eggs
- 150g Caramel Sauce
For The Buttercream:
- 150g Margarine/Butter (softened)
- 150g Icing Sugar
- 150g Caramel Sauce
If you want to make your own caramel method is at the bottom of this recipe:
- 200g Butter
- 200g Brown Sugar
- 1 (395g) Can of Condensed Milk
For the Cupcakes:
- Preheat the oven 170 degrees and place cupcake cases in a muffin tin or if not a cake tin
- Using a handheld whisk combine the butter, flour, baking powder, cocoa, sugar altogether
- In a jug beat the eggs and mix in the milk well
- Slowly add the liquids to the dry ingredients using a handheld whisk until the batter is smooth
- Spoon the batter into the cupcake cases filling them 2/3s
- Bake the cakes for 20-25 mins, when you can take them out the tin, put them out on a wire rack to completely cool before handling and putting in the caramel.
- To make the cupcakes have a caramel middle, use a sharp knife to cut a circle in the middle of the cupcake around 2cm deep. Take out the piece you’ve cut (do not throw this away!!!) Using a teaspoon add in some caramel to the hole you’ve created, then put the middle sponge you’ve taken out back into the cake. It will look messy but you’re about to cover this with the icing!
For the Buttercream:
- Cut the butter into small cubes. Sieve in the icing sugar a little at a time and beat with the butter using a hand held whisk. Keep doing this until all the icing sugar is in.
- Add the caramel in and beat again.
- As I said in my intro the icing was too runny for me to pipe. Nonetheless, I put it in a piping bag to make a perfect circle in the centre.
- Finish off with your chosen caramel topping!
For Homemade Caramel:
- Over a low heat in a saucepan stir the butter sugar until it turns into a liquid
- Add the condensed milk and keep stirring for at least 20 minutes, do not stop otherwise it will burn and create lumps!
- Keep doing this until the liquid turns brown and becomes thick.
- Leave to cool fully before handling.