celebrating 130 years 1884-2014

Chocolate Caramel Cupcakes

By Chelsea Sugar
Chocolate Caramel Cupcakes
15 servings
  • 6 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 18 mins
  • Serves

    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


    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.

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Average Rating
(6 reviews)


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

Love it

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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).

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

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yummmmmmmy and moist

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