Salty, sweet and chocolate rich, this combination makes the most beautiful cupcakes. Inside the moist, dense chocolate sponge sits fresh tart raspberries and an oozing salted caramel, topped with a heaping of beautiful sweet vanilla bean buttercream annndd a little more salted caramel. Mmmm.
I often find cupcakes to be slightly underwhelming and overly sweet. This recipe however is perfectly balanced in terms of flavour, with a delicate squishy soft texture too.
HELP, I actually can’t stop eating them.
Ingredients: – makes 8-10 large cupcakes
- 120g plain flour
- 200g caster sugar
- 65g cup cocoa
- 1 tsp. of baking powder
- 1/2 tsp. of baking soda
- 1/2 tsp. of salt
- 1 large egg, free range
- 125ml of milk
- 60ml of vegetable oil
- 1/2 teaspoon vanilla
- 120ml boiling water + 2 tsp. instant coffee
- 250g butter, softened
- 600g icing sugar
- 2 tablespoons milk
- 1 tsp. vanilla bean paste
- 1 punnet of raspberries
- 1 portion of salted caramel – you can use tinned or jar variations from supermarkets, or follow this link for my favourite homemade recipe.
- Start by pre heating your oven to 170°C, and lining a muffin tray with muffin liners.
- Next, add your dry ingredients into a large bowl – the flour, sugar, cocoa, baking powder, baking soda and salt. Whisk together until all combined.
- Next add in your oil, egg, milk and vanilla, and whisk well to form a thick cake batter.
- Boil your water and add 2 tsp of instant coffee or espresso powder to the measurement, and whisk slowly into your cake batter, until you obtain a pourable chocolate batter.
- Pour evenly into your cupcake cases until they are roughly 3/4 full, and pop in the oven to bake for approx. 20 mins, or until they spring back to the touch.
- Whilst baking start making your buttercream. Place the softened butter in a large bowl and sieve half of your icing sugar in. Beat well (or use an electric whisk for speed).
- Sieve in the remaining icing sugar along with the vanilla and milk. Beat again. If your buttercream is feeling stiff add a few more tablespoons of milk, until its pipeable, but holds its shape.
- Once the cupcakes have cooled, take a small knife and cut out a piece of sponge from the center of each cupcake, a few centimetres in diameter and an inch deep (check photo above).
- Fill the inside of the cupcakes with 2 raspberries (these can be squished in) and 1 tsp. of your salted caramel.
- Fill a piping bag fitted with a large round nozzle with your buttercream.
- Pipe ontop of each of your cupcakes – I simply piped a dome of buttercream, by centring the nozzle in the middle of the cupcake and applying pressure until the buttercream reaches the edge of the cupcake.
- Next, pop your cupcakes in the fridge to chill for 15-20 minutes.
- Finally finish your cupcakes with some salted caramel – I spread a teaspoon of caramel around the exterior of each buttercream dome to create a stripy look.
- Finish with a sprinkling of fresh or freeze-dried raspberry pieces.
I hope you enjoy this recipe! Comment below with any questions or queries 🙂 Love, Sofia xxx