My wonderful Granny sent me this yummy egg-free recipe last week so I thought I’d share it with you. She used to make a giant chocolate wonder cake when my mum was little but I thought I’d adapt it to make chocolate cupcakes with a naughty hidden caramel filling with buttercream icing. I also popped a few mini Lindt chocolate eggs on top ready for Easter.
Here’s how (makes about 15 cupcakes):
- 250g plain flour
- 200g caster sugar
- 4 tbsp cocoa powder, sifted
- 4 tsp bi-carbonate soda
- 1 tsp baking powder
- 1/2 tsp salt
- 200ml sour milk (or fresh with a squeeze of lemon juice)
- 100ml vegetable oil
- 1 tsp vanilla essence
Caramel Sauce Filling:
- 200g butter
- 397g condensed milk
- 4 tbsp golden syrup
Caramel Buttercream Icing:
- Half the caramel sauce
- 200g unsalted butter, softened
- 500g icing sugar, sifted
To make the chocolate sponge, mix together all the dry ingredients. Then in a separate bowl mix together the milk, oil and vanilla and gradually add to the dry ingredients until well blended. Spoon the mixture into paper cupcake cases until two-thirds full and bake in 180C oven (160C fan oven) for 20-25 minutes until a skewer comes out clean. Leave to cool.
To make the caramel sauce, heat the butter, condensed milk and golden syrup together in a saucepan. Bring to the boil for 10 minutes until it turns a golden caramel colour. Make sure you keep stirring otherwise the caramel will burn and stick to the pan. Once the cakes are cool, scoop out the top using a melon baller. Then spoon the molten caramel into the centre using a teaspoon. Leave to cool.
To make the caramel buttercream, mix together any of the left over caramel sauce (once cooled slightly) with icing sugar and butter until smooth. Spoon into a piping bag and pipe a caramel rosette on top of each cake. Decorate with three mini chocolate easter eggs.
I had a bit of mixture left over so I made some little mini cupcakes.