Chocolate Caramel Cupcakes by @millsandbuns

25 min
Medium

10 servings

🍬

100 g

Caster Sugar

🌾

100 g

Flour

🍫

20 g

Cocoa Powder

🥄

2.5 ml

Baking Soda

🫗

45 g

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

  1. Step 1/11

    Preheat the oven to 180°C (356°F). Line the muffin tray with 8 cupcake liners.

    🧁muffin tray
    🧁cupcake liners

  2. 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.

    caster sugar
    all-purpose flour
    cocoa powder
    baking soda
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  3. 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.

    buttermilk
    vegetable oil
    instant coffee
    hot water
    🥣mixing bowl
    🥄whisk
    🫗measuring jug
    🥄measuring spoons

  4. Step 4/11

    Add 1/2 tsp vanilla extract to the wet mixture. Stir briefly to combine.

    vanilla extract
    🥣mixing bowl
    🥄measuring spoons
    🥄whisk

  5. Step 5/11

    Pour the wet mixture into the bowl of dry ingredients. Whisk until a smooth, lump-free batter forms.

    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Divide the batter evenly among the 8 lined cupcake wells. Fill each liner about two-thirds full.

    🧁muffin tray
    🧁cupcake liners

  7. Step 7/11

    Bake the cupcakes at 180°C (356°F) for 14–15 minutes. Test with a skewer; it should come out clean.

    🧁muffin tray
    🥢skewer

  8. Step 8/11

    Remove the cupcakes from the tray. Cool them completely on a cooling rack before frosting.

    🧁muffin tray
    🧊cooling rack

  9. Step 9/11

    Beat 113 g unsalted butter with the electric mixer until pale and creamy. Gradually beat in 225 g powdered sugar.

    unsalted butter
    powdered sugar
    🥣mixing bowl

  10. Step 10/11

    Add 60 ml caramel sauce to the buttercream. Beat until smooth and creamy.

    caramel sauce
    🥣mixing bowl

  11. Step 11/11

    Transfer the coffee caramel buttercream to a piping bag. Pipe the frosting onto the cooled cupcakes.

    🎂piping bag

Composition

Ingredients

Types

Sweeteners, Baking ingredients, Leavening agents, Dairy, Flavorings, Beverages, Sweet sauces

Ingredients

Caster sugar, Flour, Cocoa powder, Baking soda, Oil, Buttermilk, Vanilla extract, Instant coffee, Water, Caramel sauce, Coffee caramel buttercream

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

310 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 47g, Sugars: 36g, Fat: 13g, Saturated fat: 6g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 1.5mg, Potassium: 120mg, Sodium: 150mg

Vitamins

Vitamin A: 90µg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, measuring spoons, measuring jug, muffin tray, cupcake liners, cooling rack, piping bag, skewer

Appliances

oven, electric mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Birthday, Party, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Western

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Fluffy, Creamy, Gooey

Flavors

Chocolatey, Caramel, Coffee, Sweet, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep away from heat and direct sunlight,Only suitable if the cupcakes are unfrosted), fridge : 3 days (Store in an airtight container,Bring to room temperature for 20 min before serving,Refrigerate frosted cupcakes because the buttercream contains dairy), freezer : 2 months (Freeze unfrosted cupcakes in an airtight freezer-safe container,Wrap individually to prevent freezer burn,Thaw at room temperature before frosting)