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Chocolate caramel cupcakes

With Tamara Jane

Time: 45 mins
Serves: 14
Cost per serve: 80 cents


150g butter, at room temperature
3/4 cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
1/2 cup cocoa powder
3/4 cup buttermilk
3 1/2 Tbsp Nestle Top 'n' Fill Caramel
Dark chocolate frosting and ghost decorations

Mix 125g butter with 400g icing sugar and 50g of cocoa. Add in 2 Tbsp milk and beat until a smooth creamy consistency.


Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.  Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.

Spoon two-thirds of the mixture evenly among the prepared pans.

Use a teaspoon to make a small indent in the centre of each cupcake. Spoon 1 teaspoon of the caramel into the centre of each pan. Top with the remaining mixture and smooth the surface.

Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.

Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.  Spread the chocolate frosting over the cupcakes.

(TX: 27 October 2011)