CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chocolate Cupcakes With Caramel Filling And Chocolate Cream Cheese Frosting

1

  • Overview
  • Ingredients
    15 items
  • Directions

These indulgent chocolate cupcakes with a gooey caramel filling and creamy chocolate cream cheese frosting are a treat for any occasion, boasting rich flavors and decadent textures.

  • 625 ml (325g)  flour
  • 350 ml (280g)  sugar
  • 10 ml bicarbonate of soda
  • 2,5 ml salt
  • 200 ml (80g) cacao
  • 350 ml sunflower oil
  • 400 ml buttermilk OR maas
  • 30 ml white wine vinegar
  • 10 ml Vanilla essence
  • 3 eggs

Chocolate Cream Cheese Frosting

  • 180 g butter
  • 250 g medium fat cream cheese
  • 375 ml (200 g) sifted icing sugar
  • 200 ml (80g) cacao
  • 5 ml vanilla extract

  • Preheat the oven to 180°C
  • Sift together the flour, sugar, bicarbonate of soda, salt and the cacao.
  • Mix together the sunflower oil, buttermilk or maas, vinegar, eggs and the vanilla.
  • Mix together the dry ingredients with the liquids and mix well to make the batter
  • Spoon the batter into 24 muffin cups, they must be three quarter full
  • Bake for about 20 minutes at 180°C
  • Cool

Chocolate Cream Cheese Frosting Method

  • Beat the butter until light and fluffy.  Add the cream cheese and vanilla and beat until very light and fluffy
  • Add the icing sugar and sifted cacao (not all at once) and beat well for sugar to dissolve.  The frosting must be light and fluffy

To Decorate

  • When the cupcakes are cool, cut out a small cone in the centre of each one and fill with 15 ml caramel
  • Pipe generously with the chocolate cream cheese frosting
  • Decorate the cupcakes with chopped Bar-one pieces, chocolate malted puffs, cacao nibs and a drizzle of melted dark chocolate.