Chocolate Caramel Cupcakes by @millsandbuns
10 servings
🍬
100 g
Caster sugar
🌾
100 g
Flour
🍫
20 g
Cocoa powder
🫙
2.5 ml
Baking soda
🫗
50 ml
Oil
🥛
130 ml
Buttermilk
🍦
2.5 ml
Vanilla extract
☕
5 ml
Instant coffee
💧
30 ml
Water
🍯
60 ml
Caramel sauce
🥛
Coffee caramel buttercream
Preheat
Preheat the oven to 180°C (356°F). Line the muffin tray with 8 cupcake liners.
Add
caster sugar
all-purpose flour
cocoa powder
Add 100 g caster sugar, 100 g all-purpose flour, 20 g cocoa powder, and 1/2 tsp baking soda to a mixing bowl. Whisk until evenly combined.
Combine
buttermilk
vegetable oil
instant coffee
Combine 125 ml buttermilk, 45 g vegetable oil, 1 tsp instant coffee, and 2 tbsp hot water in the second mixing bowl. Stir until the coffee dissolves.
- Add
vanilla extract- Oil
- Buttermilk
Add 1/2 tsp vanilla extract to the wet mixture. Stir briefly to combine.
Pour- Caster sugar
- Flour
- Cocoa powder
Pour the wet mixture into the bowl of dry ingredients. Whisk until a smooth, lump-free batter forms.
Divide
Divide the batter evenly among the 8 lined cupcake wells. Fill each liner about two-thirds full.
- Bake
Bake the cupcakes at 180°C (356°F) for 14–15 minutes. Test with a skewer; it should come out clean.
CoolRemove the cupcakes from the tray. Cool them completely on a cooling rack before frosting.
- Beat
unsalted butter- powdered sugar
Beat 113 g unsalted butter with the electric mixer until pale and creamy. Gradually beat in 225 g powdered sugar.
- Add
caramel sauce
Add 60 ml caramel sauce to the buttercream. Beat until smooth and creamy.
Transfer
- Instant coffee
Transfer the coffee caramel buttercream to a piping bag. Pipe the frosting onto the cooled cupcakes.
Chocolate Caramel Cupcakes by @millsandbuns
10 servings
🍬
100 g
Caster sugar
🌾
100 g
Flour
🍫
20 g
Cocoa powder
🫙
2.5 ml
Baking soda
🫗
50 ml
Oil
🥛
130 ml
Buttermilk
🍦
2.5 ml
Vanilla extract
☕
5 ml
Instant coffee
💧
30 ml
Water
🍯
60 ml
Caramel sauce
🥛
Coffee caramel buttercream
Preparation Steps
Step 1/11
Preheat the oven to 180°C (356°F). Line the muffin tray with 8 cupcake liners.
Step 2/11
Add 100 g caster sugar, 100 g all-purpose flour, 20 g cocoa powder, and 1/2 tsp baking soda to a mixing bowl. Whisk until evenly combined.
Step 3/11
Combine 125 ml buttermilk, 45 g vegetable oil, 1 tsp instant coffee, and 2 tbsp hot water in the second mixing bowl. Stir until the coffee dissolves.
Step 4/11
Add 1/2 tsp vanilla extract to the wet mixture. Stir briefly to combine.
Step 5/11
Pour the wet mixture into the bowl of dry ingredients. Whisk until a smooth, lump-free batter forms.
Step 6/11
Divide the batter evenly among the 8 lined cupcake wells. Fill each liner about two-thirds full.
Step 7/11
Bake the cupcakes at 180°C (356°F) for 14–15 minutes. Test with a skewer; it should come out clean.
Step 8/11
Remove the cupcakes from the tray. Cool them completely on a cooling rack before frosting.
Step 9/11
Beat 113 g unsalted butter with the electric mixer until pale and creamy. Gradually beat in 225 g powdered sugar.
Step 10/11
Add 60 ml caramel sauce to the buttercream. Beat until smooth and creamy.
Step 11/11
Transfer the coffee caramel buttercream to a piping bag. Pipe the frosting onto the cooled cupcakes.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
310 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
15 minutes
Overall
25 minutes
Difficulty
Level
Medium (2/4)
Steps
11 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@millsandbuns
Origin
Cuisine
to inform
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos