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Cupcakes

Chocolate Caramel Cupcakes

Name: Chocolate Caramel Cupcakes
Prep time: 15 min
Cook time: 18 min
Yield: 15
Ingredients: ½ Tbsp lemon juice; ½ cup milk; ¼ cup oil; 125g dark chocolate, roughly chopped; ½ cup hot, strong coffee (can be instant); 1c standard flour; 1 tsp baking soda; ½ tsp baking powder; ½ cup Chelsea Caster Sugar; ¼ cup cocoa; 1 egg; 1 tsp caramel essence

4.8

Preparation

15 mins

Bake

18 mins

Difficulty

Easy

Servings

When you tire of vanilla cupcakes it's time to move on to chocolate and caramel ones!

Cupcakes

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Ingredients
Method

Ingredients

½ Tbsp lemon juice
½ cup milk
¼ cup oil
125g dark chocolate, roughly chopped
½ cup hot, strong coffee (can be instant)
1c standard flour
1 tsp baking soda
½ tsp baking powder
½ cup Chelsea Caster Sugar
¼ cup cocoa
1 egg
1 tsp caramel essence

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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Reviews

9

What did you think of this recipe?

Unknown

yummmmmmmy and moist

LILLY MAY RESONE

OK I GUESS

Allina

Love this recipe to the bits, easy yummy and forever addicted to these cup cakes.

1625383073

Why the coffee? Haven't made it yet, but looks good.CHELSEA SUGAR: Hi there, the coffee helps to enhance the flavour of the chocolate. Enjoy!

1476056041

Sounds fantastic but what is the soured milk please.CHELSEA: the soured milk is the lemon juice and the milk mixed together (mentioned earlier on in the method).

emma

they are soooooo delicious!! love them.. !!definitely a good thing to make for your childrens lunchboxes.. recommend everyone 2 try them!!

miss

Love it

Hannah

LOVE THIS RECIPE! Make them all the time :)Since Caramel Essence is getting harder to find, is there a substitute we could use for the caramel flavour?

Hannah

LOVE THIS RECIPE! Make them all the time :)Since Caramel Essence is getting harder to find, is there a substitute we could use for the caramel flavour?

Method

Pre heat oven to 170*C (150° fan bake). Line cupcake trays with paper cases.

Mix the lemon juice and the milk together and set aside for the milk to sour.

Place oil and chocolate into a mixing bowl. Pour over the hot coffee. Stir until the chocolate is melted and the mixture is smooth. Add Caramel essence. Cool.

In a large bowl sift the flour, baking soda, baking powder, sugar and cocoa together.

Add the egg to the cooled chocolate mixture. Whisk in well.

Add this to the dry ingredients alternately with the soured milk. Whisk to combine thoroughly.

Pour into paper cases and bake for approx 18 minutes or until top feel firm to touch,

Fudgy crumbs will still adhere to the skewer when tested.

Cool for 5 minutes in the tray before removing to cool further on a wire rack.

See our recipes below to find out how to make the Chocolate Caramel Butter Cream and Chocolate Filigree pictured above.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

9

What did you think of this recipe?

Unknown

yummmmmmmy and moist

LILLY MAY RESONE

OK I GUESS

Allina

Love this recipe to the bits, easy yummy and forever addicted to these cup cakes.

1625383073

Why the coffee? Haven't made it yet, but looks good.CHELSEA SUGAR: Hi there, the coffee helps to enhance the flavour of the chocolate. Enjoy!

1476056041

Sounds fantastic but what is the soured milk please.CHELSEA: the soured milk is the lemon juice and the milk mixed together (mentioned earlier on in the method).

emma

they are soooooo delicious!! love them.. !!definitely a good thing to make for your childrens lunchboxes.. recommend everyone 2 try them!!

miss

Love it

Hannah

LOVE THIS RECIPE! Make them all the time :)Since Caramel Essence is getting harder to find, is there a substitute we could use for the caramel flavour?

Hannah

LOVE THIS RECIPE! Make them all the time :)Since Caramel Essence is getting harder to find, is there a substitute we could use for the caramel flavour?