Quick & Easy

Caramel crunch chocolate cupcakes

Sinfully sweet!

Sink your teeth into these sinfully sweet and oozy caramel crunch chocolate cupcakes! The ultimate indulgence, perfect for a kid’s birthday party or just a weekend treat.

Looking for more cupcake recipes?


Peanut butter cream


1.Preheat oven to 170°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir chocolate and the water in a small saucepan over low heat until smooth.
3.Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and cocoa, then ground almonds and warm chocolate mixture. Spoon mixture evenly into paper cases.
4.Bake about 25 minutes. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
5.Make peanut butter cream: Beat peanut butter, butter and milk in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
6.Cut a deep circle into the top of cold cakes; fill each hole with about 2 teaspoons of caramel sauce.
7.Spoon peanut butter cream into a large piping bag fitted with a large fluted tube; pipe swirls over caramel filling. Drizzle with remaining caramel sauce; sprinkle with nuts.

Unfilled, uniced cakes can be made a day ahead or frozen for up to 3 months.


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