These “mini” Chocolate Caramel Cupcakes are an easy dessert to prepare. As I am convinced that we never have enough chocolate cupcake recipes in our repertoire, try this one. These Chocolate Caramel Cupcakes are a light pastry with a rich chocolate caramel filling. Add a cloud of icing sugar at the last minute to give them a nice look.

First, here is the list of the different ingredients you will need to prepare the Chocolate Caramel Cupcakes that serves 6 

  • 7 oz (200 g) caster sugar
  • 2 oz (50 g) water
  • 1 small cup (200 ml) whipping cream
  • 2 Tbsp (30 g) butter
  • 2 Tbsp (30 g) honey
  • 4 oz (100 g) dark chocolate
  • 1 Tbsp sea salt flakes

For the Dough:

  • 2 oz (50 g) dark chocolate
  • 1/2 cup (120 g) butter
  • 2 free range eggs
  • 1/4 cup (60 g) flour

Now, here are the different steps you will need to follow to make the Chocolate Caramel Cupcakes with a preparation of 30 minutes and a cooking time of 20 minutes

Start by boiling the sugar with the water for about 5 minutes on high heat until large bubbles form on the surface. Off the heat, add the boiling whipping cream, the honey and the chopped chocolate. Then, put on heat again for 5 minutes stirring constantly.

After that, add the butter and the sea salt flakes, smooth well your batter and take 1/2 cup (120 g) of this chocolate caramel fudge. Pour the rest of your preparation into a square baking pan lined with parchment paper. Let cool and harden, then cut your caramel fudges into small squares.

Turn on your oven at 350°F or 180 °C. For the dough, gently melt the 2 oz or 50 g chocolate with the butter. Add 1/2 cup chocolate caramel fudge, the beaten whole eggs and the flour.

Place a square of caramel fudge in each mini cupcake tin and finally divide your dough evenly between the mini cups. Bake for about 10 minutes. As soon as your little cupcakes are cooked, take them out of the oven and after a few minutes, remove the cupcakes from the tin and let them cool on a rack.

Tip: If you run out of time, you can buy the chocolate caramel fudges. In this case, melt 120 g  of these fudges for the recipe with 2 tablespoons milk.

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