Caramel and chocolate cupcake

Total time: 1hr 25m
Preparation Time: 35m

For 12 piece


Katja (FOOBY Team)

Nutritional Information

Contains 483 Kcal, 6g Protein, 37g Carbohydrates, 34g Fat


  • Muffin mixture
  • 150 g butter, soft
  • 150 g sugar
  • 1 pinch salt
  • 3 eggs
  • 100 g dark chocolate (approx. 64% cocoa), melted
  • 120 g white flour
  • 0.5 dl full cream
  • 100 g ground almonds
  • 150 g soft caramels (e.g. Fine Food All Butter Fudges), 50 g finely chopped and set aside
  • 1 tsp baking powder
  • Icing
  • 2 dl double cream
  • 150 g plain greek yoghurt
  • 1 tbsp lemon juice
  • 4 tbsp icing sugar
  • 0.5 tbsp cinnamon
  • Caramel cream
  • 2 tbsp full cream
  • Utensils
  • For a 12-hole muffin tin (each hole approx. 7 cm in diameter), lined with paper cases

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  • Muffin mixture

    Mix the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Stir in the chocolate and cream. Mix the flour, almonds and baking powder and stir into the mixture. Spoon the dough into the prepared muffin tin. Press one piece of caramel into each cake.
  • Bake

    Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tray, leave to cool completely on a rack.
  • Icing

    Beat together the double cream and all the ingredients up to and including the cinnamon using the whisk on a hand mixer for approx. 1 min. until the mixture becomes firm. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe onto the cupcakes, chill for approx. 30 mins.
  • Caramel cream

    Melt the reserved caramel with the cream in a pan, stirring constantly for approx. 2 mins., until it becomes a thick cream, allow to cool, and spread on top of the cupcakes.

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