Caramel Latte Cupcakes

I think anyone who made them will agree, the caramel latte macaron recipe I brought out recently was ridiculously good! I’ve become a little obsessed with them, and so decided to turn them into cupcakes.

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The Cupcake

This recipe follows my usual bog standard chocolate cupcake recipe. The added twist is that as well as caramel being drizzled on top, these cupcakes also have a caramel core.

To achieve this, I simply cut the top off my cupcakes and removed some of the sponge. I then filled the cakes with caramel and placed the tops back on!

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Method:

1. Line your cupcake tray with 12 cases and pre heat your oven to 160c Fan

2. Cream your butter and sugar together until it has lightened in colour and looks fluffy

3. Add your eggs, flour and cocoa powder and mix by hand until it’s all fully incorporated

4. Split your batter evenly between your cases and pop them in the oven to bake for 22-25 minutes

5. Take your cupcakes out of the oven, you’ll know they’re ready when they spring back when pressed

6. Leave your cupcakes to cool

7. Core your cupcakes using a knife or apple corer (not all the way through or you’ll get caramel everywhere!)

8. Pour some of your caramel into the hole of each cupcake

9. Place the top back on the cupcake

10. Make your buttercream by whisking together your butter, espresso powder and icing sugar with an electric whisk

11. Use a round piping tip to pipe your buttercream

12. Create a dip in the centre of the buttercream and fill it with your remaining caramel

13. Serve and enjoy!

(These cupcakes last about 2-3