Caramel and Cocoa Cupcakes

Caramel and Cocoa Cupcakes

Adapted from Peggy Porschen
Prep Time 10 minutes
Cook Time 15 minutes


  • 100 gram unsalted butter, at room temperature
  • 100 g vanilla sugar or golden caster sugar
  • 2  medium eggs, lightly beaten
  • 100 g self-raising flour
  • 1 tsp  vanilla pudding spices or cinnamon

For the frosting

  • 100 gram unsatled butter
  • 150 gram icing sugar
  • 60 gram toffee or caramel sauce
  • 2 tbsp cocoa powder to dust


  • Preheat the oven to 180 degrees Celsius/gas mark 5. Line a 12-hole cupcake tin with paper cases.
  • Beat the butter and vanilla sugar together for at least five minutes until pale and creamy.
  • Slowly add the beaten eggs and gently whisk together. Sift in the flour and pudding spices or cinnamon and gently mix together with a metal spoon until all the flour is folded in.
  • Spoon the batter evenly into the 12 cupcake cases, or use an ice-cream scoop. The cases should be just over half full.
  • Bake in the pre-heated oven for 12-15 minutes until a toothpick or cake tester comes out clean. Take the cakes out of the oven and leave them to cool.
  • To make the buttercream frosting, beat the butter and icing sugar together until pale and fluffy. Add the toffee sauce and mix well. Using a small palette knife or a flat knife, spread a little frosting onto each cake. Twist the cake round as you spread to create a swirl effect. Dust the cakes lightly with cocoa power and eat!

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