Chocolate Caramel Easter Cupcakes


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.



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