Choc caramel cupcakes

Appetizing Choc caramel cupcakes Recipe

Elegant and sweet, cupcakes have become a favourite little treat. This recipe turns your basic cupcake into a stylish single-serve dessert.
Choc caramel cupcakes
Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 14 person.


  • 150g butter, at room temperature

  • 3/4 cup firmly packed brown sugar

  • 2 eggs

  • 1 cup self-raising flour

  • 1/2 cup cocoa powder

  • 3/4 cup buttermilk

  • 3 1/2 tablespoons Nestle Top ‘n’ Fill Caramel

  • 453g Betty Crocker Dark Chocolate Frosting

  • 50g Rolo chocolates


  • Step 1

    Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.

  • Step 2

    Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.

  • Step 3

    Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.

  • Step 4

    Spoon two-thirds of the mixture evenly among the prepared pans.

  • Step 5

    Use a teaspoon to make a small indent in the centre of each cupcake. Spoon 1 teaspoon of the caramel into the centre of each pan. Top with the remaining mixture and smooth the surface.

  • Step 6

    Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.

  • Step 7

    Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

  • Step 8

    Spread the chocolate frosting over the cupcakes. Cut each Rolo chocolate in half. Top each cake with two pieces of Rolo.

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