Caramel crunch chocolate cupcakes

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.

  • 35 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print


Caramel crunch chocolate cupcakes
  • 60 gram dark (semi-sweet) chocolate, chopped coarsley
  • 2/3 cup (160ml) water
  • 90 gram butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • 2 eggs
  • 2/3 cup (100g) self-raising flour
  • 2 tablespoon cocoa powder
  • 1/3 cup (40g) ground almonds
  • 3/4 cup (180ml) good-quality store-bought caramel sauce
  • 1/4 cup (35g) finely grated chopped salted peanuts
Peanut butter cream
  • 3/4 cup (210g) smooth or crunchy peanut butter
  • 185 gram butter, softened
  • 1 1/2 tablespoon milk
  • 1 1/4 cup (200g) icing (confectioners') sugar


Caramel crunch chocolate cupcakes
  • 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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