Imagine a cupcake with four sources of caramel. We did, and here´s the result...
The cupcake is made ina blink, but the caramel sause takes a while. You might want to start making the sauce, or leave it out - it´s still a trippel caramel cupcake if toy do
If you´re unfamiliar with the measurements, try this convertion calculator.
What you need
Batter (16 cupcakes)
100 g butter
150 ml brown sugar
200 g chocolate
250 ml vanilla yoghurt
500 ml flour
2 ts baking soda
2 packs of chocolate coated caramel fudge
50 g butter
100 ml sugar
2 ts syrup
200 ml cream
Caramel fudge for decoration.
To make the sauce, put the butter and the sugar in a saucepan. Use LOW heat and be careful as it gets really warm. Keep a lid nearby just in case. Warm it up until the sugar is all melted, put the syrup in let it cook for another couple of minutes. Now you´ll add the cream. Be careful, and add just a little bit at a time. Stir! Let the sauce cook at a very low heat for about 15 minutes, or more if you want a thick sauce. Let it cool.
Now, the cupcakes. Preheat the oven to 200 degrees Celcius. Line a muffin tin with paper bake cups.
Melt sugar and butter in a saucepan. Low heat again.
Let it cook until the sugar has melted. In the meantime you combine the dry ingredients in a bowl. Stil in yoghurt and eggs, one at a time. When the sugar has melted, you pull the saucepan off the heat and put the chocolate into the caramelised mix. Stir until the chocolate has melted. Put the mix into the rest of the batter.
Put the batter into the bake cups. Fill them 3/4. Put a chocolate coated fudge into the center of each cupcake. Cover the whole with batter.
Cut the caramel fudge into small squares. Serve the cupcakes slightly cooled with the caramel sauce and the fudge on top. What a treat!
This is a free caramel cupcake recipe from pickles.no. We’ll be thrilled if you use it. Please link to us if you do;)