Chocolate Salted Caramel Cupcakes

By Clare Longley - October 23, 2013



Another salted caramel recipe! Yes I know, it wasn’t that long ago that I posted the recipe for salted caramel brownies but I do love the stuff and I’ve decided to see how many recipes it works well in.

When I found out that the recent Iron Cupcake theme was Death by Chocolate it seemed like the perfect opportunity to try out this recipe as it really is calorie overload. I loved making these cupcakes and I think they are pushing their way up to being my new favourite. If you want you can leave out the salt in the caramel and you will be left with a just as scrummy chocolate caramel cupcake.


I also really need to get on with developing a few new recipes. Some of you must be thinking “are salted caramel recipes the only thing she can do?” but I need to get a few real winter warmers on the agenda – both sweet and savoury. Since Himself has been doing his low carb diet I am feeling uninspired to bake. Can you believe he hasn’t had a single slice of cake since August? I love to bake for people and yes I know I can always bring the stuff into work but it’s nice to share a slice of cake or dessert with the future Hubby on a weekend. I need to give myself a good shake and get on with it. I’ve a list of recipes the length of my arm that I want to try and now with the dark evenings it’s time to stop lazing in front of the tele and get back in the kitchen!

Ok, moan over! Here is the recipe. As always making the caramel is the most time consuming bit but I promise you it is very easy to make!

Salted Caramel Cupcakes – makes 12

Salted caramel & Chocolate Caramel Ganache

260ml double cream
1 tsp sea salt
200g caster sugar
2 tbsp golden syrup
200g unsalted butter (softened)
100g milk chocolate
100g dark chocolate
60ml water


  • In a deep, heavy bottomed pan add the water, sugar and golden syrup. Stir until combined and then boil over a medium heat until the temperature reaches 170C on a sugar thermometer.

  • Once it reaches that temp take it off the heat immediately. Don't just turn off the ring, put the pan on an unused ring on the cooker.

  • While that pan is boiling away gently heat the cream until its warm but not bubbling. So once the sugar mix has reached 170 pour the cream into the pan but take care as it is VERY hot and will bubble up for a few seconds.

  • Keep stirring until it’s all combined and you will have a yummy looking but very hot pan of caramel.

  • Now pour all the mixture into a measuring jug and then pour about two thirds of that back into the pan.

  • Add the chocolate into the mix in the pan and stir until the chocolate melts.

  • If you have a mixer pour this into the bowl, start whisking on a low speed and add the butter to it. Turn up the speed and keep mixing until the bowl is cool to the touch. This can take 5-10mins but don't leave it unattended incase your mixer decides to move across the counter.

  • If you don't have a mixer you will need to do all of this with an electric whisk, so your arms might be a wee bit tired by the end.

  • While the mixer is doing its thing go back to the leftover jug of caramel and add the salt to it and give it a mix. Leave in on the side to cool and once cool add more salt a wee bit at a time if you find you would like it saltier. Remember you can always add but not take away!
  • Once the bowl of the chocolate caramel ganache is cool to the touch pop it in the fridge for about 30mins and once out of the fridge give it a quick whisk to loosen the mixture.


Chocolate Cupcakes

200g SR flour
40g cocoa
280g light soft brown sugar
80g stork
2 eggs
240ml milk
½ tsp vanilla extract


  • Preheat the oven to 160C (fan)

  • Fill a muffin tray with cupcake/muffin cases

  • Cream the butter and sugar until pale and fluffy then mix in the rest of the dry ingredients

  • Beat the eggs in a jug with the vanilla and milk

  • Slowly add to the dry mixture while whisking at the same time until smooth and well combined.

  • Using an ice-cream scoop fill each case about 2/3 full and bake in the oven for 22-25 mins until a skewer inserted comes out clean.


Now to decorate! 


  • Fill a piping bag with the salted caramel.

  • Once the cupcakes are cool scoop out a little bit of the cupcake with a small sharp knife. Fill with the salted caramel and then pop the scooped out bit of cupcake back on top.

  • Fill another piping bag with the caramel ganache and pipe on to the cupcakes. I use as 1M nozzle as I find it the best for piping big swirls.

  • Decorate with some mini fudge pieces and drizzle in some more salted caramel.


See – easy!

Enjoy!

PS. On a final note how good was the GBBO final last night? I was rooting for Kimberley but Frances has improved so much over the past few weeks she really was a worthy winner. So sad it's over now, Tuesdays just won't be the same without it.


  • Share:

You Might Also Like

0 comments