Moist Chocolate Cupcakes with Caramel Frosting

I can not proclaim to be a good baker, I can bake, but I could never claim it to be my favourite past time. But when it comes to special celebrations, I do like to create a cake of some sort. This year, for Justin’s cake, I went with something very simple. Nice moist chocolate cupcakes, with caramel frosting. I am not a huge fan of sweet things, so I tend to tone down on the sugary side when it comes to baking.

The secret to a really moist cupcake or cake, is fat. Souse oil instead of butter, and buttermilk instead of milk. That way, it will always be a winner. This one, I didn’t have buttermilk, so I used full cream milk.

Chocolate Cupcakes with Caramel Frosting
(makes +- 40)

Ingredients For Cupcakes
1.5 cup cocoa
4 cup flour
4 cup castor sugar
2 tsp baking soda
2 tsp baking powder
pinch of salt
4 egg
2 cup good quality coffee
2 cup full cream milk
2 cup oil
2 tsp vanilla extract

Caramel Frosting
2 cans caramel treat
250ml fresh cream

Preheat oven to 180°C and line cupcake trays with cupcake liners.

Sift all dry ingredients together 3 times and place into your kitchen aid bowl

Add the eggs, milk, oil and vanilla extract and beat well, until well incorporated. Slowly add the boiling hot coffee

Fill the cupcakes liners until ¾ way full

Bake for 25 minutes.

Test if ready, prick cupcake with skewer and if it comes out clean with no mixture on, then the cupcakes are ready.

Cool completely before icing.

For the frosting, beat the cream until soft peak, add the caramel treat and beat until smooth and all incorporated.


3 thoughts on “Moist Chocolate Cupcakes with Caramel Frosting

    1. Hello, it is a rather runny icing, my suggestion is to pipe just before serving, or if you need the cupcakes to stand, rather go for a rustic kind of look and let it run a little on the cupcake. Hope that helps! Enjoy!

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