Caramel and Chocolate Cupcakes

Mmm that caramel! Sweet and sticky! And that pile of icing! I just want to dive into it! Chocolate and Caramel are a match made in heaven, thats for sure! Chocolate cupcakes with a pile of caramel buttercream topped with toffee popcorn and a drizzle of chocolate! Mmmmm!

This is my favourite chocolate cupcake recipe. Unfortunately, I didn’t come up with it myself, but I can’t beat it! It’s somewhere between a cupcake and brownie and its such a lovely chocolatey texture. Ive never tasted anything like it and I cannot replicate it! My friends always comment on how moist it is and how beautifully chocolatey it is and I don’t blame them! I use it with many different flavours including orange which I think is particularly delicious!

My secret to making my buttercream so smooth is just that I whip it for an incredible amount of time! I’m often asked how I achieve such a soft texture and this is how. I use a Kenwood stand mixer (although a handheld mixer would do a similar job) and whisk up the butter separately from the sugar for about 3-4 minutes until it turns much paler in colour. I then add the icing sugar and whisk for another 5 minutes or so until its incredibly pale – almost white! I can then add whatever flavourings I like, in this case caramel, and it achieves such a soft and smooth buttercream!

I just love the crunch of the popcorn, with the softness of the buttercream and the loveliness of the cake and I hope you do too!

Lily x


  • 185g Plain Flour
  • 50g Cocoa Powder
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 115g Unsalted Butter
  • 200g Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 120ml Whole Milk
  • 120ml Hot water
  • I use this recipe from! Go and check it out if you want the original!


  • 200g Unsalted Butter
  • 450g Icing Sugar
  • 125g Carnation Caramel
  • 75g Toffee Popcorn
  • 75g Dark Chocolate


  1. Preheat the oven to 180C and line a muffin tin with 12 cupcake cases.
  2. Now we can begin baking our cupcakes! Mix together the dry ingredients; Flour, Cocoa Powder, Baking Powder and Salt and leave them to one side.
  3. Whisk together the butter and sugar in a bowl until they begin to turn paler in colour and a much smoother texture. This can take up to 3 minutes but it’s worth it!
  4. Add in an egg at a time and continue to whisk until it is smooth before adding in the vanilla.
  5. Slowly add in half of the dry ingredients which you set aside earlier and beat until they’re just mixed in before adding in the milk. The milk then needs to be mixed in until it is smooth. You may have to scrape down the sides a few times as the dry ingredients tend to clump together at the sides of the bowl.
  6. Add in the other half of the dry ingredients once it is smooth and continue to mix until smooth.
  7. Lastly, add in the hot water! This does make the mixture very runny but don’t worry about it! It will still form a beautifully risen cake once in the oven!
  8. Split the mixture equally between all 12 cupcake cases. I tend to fill them about 3/4 full so that they rise almost to the top of the case with a flat top. img_6061.jpg
  9. Bake in the oven for 15 to 20 minutes until when you insert a toothpick it comes out clean. Leave them to cool until you’re ready to decorate!img_6062.jpg
  10. Now the decoration is my favourite bit! Place the butter into a stand mixer (or hand whisk if you’d prefer) and leave to whisk until pale and fluffy (about 4 minutes).
  11. Once the butter is much paler in colour, add the icing sugar and again leave the mixer to whisk this up for 5 minutes until its almost white colour! It’s this which makes the buttercream so soft and silky.
  12. On a slow speed, add in the caramel and make sure it is evenly distributed in the buttercream.
  13. Once the cakes are cooled, we can get on with the fun bit and add the buttercream to the top of the cakes! Pipe the buttercream around the edge of the cupcake and keep piling it on top of each other until you have a small tower (about 3 or 4 times around) with a hole in the middle. img_6064.jpg
  14. Place the toffee popcorn on top of the buttercream around in a circle and then drizzle with some of the melted chocolate! I melt my chocolate in the microwave about 20 seconds at a time until its melted! Obviously if you want to decorate your cupcakes in a different way to the way I have done it then feel free! Decorating is the stage where you can set yourself free and do as you please so this is just one idea for the way that these ingredients can be used and many others will be just as good if not better!IMG_6101
  15. Enjoy!

Thank you !

Lily x


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