Chocolate Cupcakes with Caramel Buttercream
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 24
Rich, moist chocolate cupcakes with chocolate chunks and a creamy caramel frosting. This recipe makes 24 cupcakes, so if you don't have a lot of mouths to feed, freeze half (un-iced) for future snacking.
For the cupcakes
  • 350g plain white flour
  • 60g cocoa powder
  • 370g golden caster sugar
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 150ml dark chocolate, chopped
  • 3 large free range eggs
  • 240ml brewed coffee, cooled
  • 240g buttermilk
  • 210ml vegetable oil
For the buttercream
  • 250g unsalted butter, softened
  • 425g icing sugar
  • 4 - 5 tbsp salted caramel
  • sugar paste decorations, chocolate truffles or more salted caramel to finish
  1. Preheat the oven to 170 degrees C/150 C fan and line two 12-hole cupcake tins with cupcake cases.
  2. In a large bowl, sift together the flour, cocoa, sugar, bicarbonate of soda and salt. Stir in the chopped chocolate.
  3. In a separate bowl, whisk together the eggs, coffee and buttermilk. Pour the dry ingredients into the wet and whisk to combine.
  4. Divide the batter between your cupcake cases - each one should be about two thirds full - and bake for 22 - 25 minutes. Remove from the oven and allow to cool completely.
  5. To make the buttercream, beat the butter in a stand mixer fitted with a paddle attachment for 5 minutes, or until really light and fluffy. Slowly add the icing sugar in three batches until you have a smooth buttercream, then beat in the caramel.
  6. Spread or pipe the icing over the cooled cupcakes and top with miniature feet, truffles or a drizzle more salted caramel.
  7. Cupcakes will keep in an airtight container for 2 - 3 days and can be frozen, without the buttercream, for up to one month.
Recipe by thelittleloaf at