If you’ve given up sugar for lent (or any other reason), look away now.
When you visit friends and family over Easter, what do you take? This year, instead of shop bought chocolates and treats, make these fun chocolate cupcakes with salted caramel buttercream and top with bunny ears. You will be the most popular guest there – guaranteed!
These chocolate cupcakes with salted caramel buttercream are a yummy treat and aren’t difficult to make. They taste oh so good, but don’t take my word for it.
If you’ve ever made salted caramel, you’ll already know how addictive it is. The first time I made it, I burned it. The same happened the second time but third time lucky! Once you get the knack of making it (which is about taking the pan off the heat at the right moment), you won’t be able to stop. It beats any caramel sauce you will ever buy. And then eaten on top of chocolate cupcakes, that’s like heaven.
Chocolate cupcakes with salted caramel buttercream
INGREDIENTS (makes 8)
125 gms caster sugar
80 mls double cream
generous knob of butter
½ tsp sea salt (add a bit more or less according to taste)
40 gms cocoa powder ( + 60mls boiling water)
90 gms softened butter (+ extra for greasing)
60 gms self-raising flour
90 gms caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1 large egg
100 mls milk
100 gms softened butter
100 gms icing sugar
handful of chopped walnuts (optional)
I like to start by making the salted caramel as this can be made up to a week in advance and kept in the fridge. Dissolve the sugar with 60 mls water in a saucepan on a low heat, stirring frequently. Once dissolved, increase the heat to high and bring to a boil. Watch your caramel very closely and as soon as it turns to a medium-brown honey like colour, remove from the heat. Stand back (as the caramel will be very hot and bubbly) and pour in your double cream, stirring constantly. Add your large knob of butter and stir some more. Finally add the sea salt and give it a final good stir.
Once cooled, put in a jar and keep in the fridge. When you want to use it, place the jar in hot water to loosen the sauce.
For the chocolate cupcakes, heat the oven to 180°c. Put your cocoa powder in a bowl and add 60mls boiling water. Stir to make a thick and smooth chocolate paste. Put the rest of the ingredients (except the milk) in to the bowl and using a hand whisk, gently mix until everything is well combined. Add the milk and mix gently again.
Grease a muffin tin really well, especially if you’re not using cupcake holders (which I didn’t because I wanted a little dent in the middle to hold the buttercream). Dollop the batter in to the tin and fill each muffin cup about ¾ full. Bake for 15-18 mins.
SALTED CARAMEL BUTTERCREAM
For the butter cream, mix together the butter and sugar with a hand whisk until pale and fluffy. Then add in the cooled caramel sauce (I add the whole amount as I like it very caramel-y) and gently whisk together.
Once the cupcakes have cooled, dollop the salted caramel buttercream on to the cupcakes, top with chopped walnuts (if using) and the cakes are ready.
For a fun Easter twist, you can add bunny ears cut out of thin kraft card and glued on to toothpicks.
The only problem with making these chocolate caramel cupcakes is that it’s hard to stop eating them. That salted caramel buttercream is seriously addictive! But Easter is for treats, right? Do you think you’ll make them or too dangerous?
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