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Caramilk Chocolate Cupcakes are soft and fluffy chocolate cupcakes filled with a caramilk ganache and topped with a caramilk buttercream.
Its been awhile since my last cupcake recipe and I felt it was time (and the season) to share another!
I am obsessed with these cupcakes! We have the rich chocolate cupcake that has been featured before on this blog here and here.
Then we have the creamy and sweet caramilk ganache filling that is optional if you don’t like filled cupcakes but seriously… Who doesn’t want a nice surprise in the middle of a cupcake?
Finally we have a caramilk buttercream using real caramilk chocolate that is based off the famous real chocolate buttercream from my chocolate lovers cake!
If you can’t get your hands on caramilk chocolate, you can replace this with caramac or any other caramelised white chocolate. Or alternatively you could just use white chocolate instead!
I hope you enjoy these Caramilk Chocolate Cupcakes and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
Caramilk Chocolate Cupcakes
Ingredients
Chocolate Cupcakes;
- 1/2 Cup Dutch Process Cocoa Powder (47.5g)
- 1 Cup Boiling Water (250mL)
- 1/2 Cup Butter, Softened (110g)
- 1 Cup Caster Sugar (200g)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 and 1/3 Cups All Purpose Flour (170g)
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
Caramilk Ganache;
- 1 and 1/2 Cups Caramilk Chocolate (300g)
- 1/2 Cup Cream (125mL)
Caramilk Buttercream;
- 1 Cup Caramilk Chocolate, Melted (200g)
- 1/2 Cup Butter, Softened (110g)
- 1/4 Cup Milk (68mL)
- 3 Cups Icing Sugar (360g)
- 24 Pieces Caramilk Chocolate for decorating (Optional)
Instructions
- Preheat oven to 180°C (350°F) and line a 12 piece muffin tray.
- Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.
- Cream the butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Mix the flour, baking soda and baking powder together.
- With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract.
- Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
- Place them on a tray to cool completely.
Caramilk Ganache;
- Heat the cream until nearly boiling point over a medium heat. Remove from heat and pour over the caramilk chocolate in a bowl.
- Stir until smooth. Allow to cool.
- Hollow out the middle of each cupcake and spoon the caramilk ganache into the middle of each and set aside.
Caramilk Buttercream;
- Place the softened butter in a bowl and beat until smooth.
- Add in half the icing sugar and the melted chocolate and beat until smooth.
- Add in the remaining icing sugar and beat.
- Add in the milk one tablespoon at a time until you have a stiff but spreadable consistency.
- Using a piping bag and a nozzle attached (any nozzle you want for whatever design you desire), pipe the buttercream onto each cupcake. Decorate with two pieces of the caramilk chocolate on top of each cupcake if you wish.
Nutrition
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