Salted Caramel has become a bit of a thing when it comes to baking, it’s hugely popular and it seems to be popping up in all sorts of products the last few years. That being said I’ve never made something with it myself, so when M&S asked me to test out their Chocolate and Salted Caramel Cupcake recipe I was more than happy to oblige, and Jon was more than happy to test out the finished product!
These were super easy to make and that salted caramel sauce is just to die for! I think I will be looking to buy it and use it in a few other recipes in the future. I had never tried actual salt flakes on a cake but my gosh the Anglesea Sea Salt Flakes combined so well with the sweetness of the cakes, they were delicious – all I would say is use it sparingly, a few cupcakes had larger flakes and Jon thought they were a little too powerful.
I hope you enjoy them!
Salted Caramel Cupcakes Recipe
Ingredients
- 150 g extra-fine dark Swiss chocolate broken into chunks
- 150 g unsalted butter softened
- 150 g golden caster sugar
- 3 large free-range eggs
- 150 g self-raising flour
- 75 ml soured cream
- 40 g dark chocolate
- 260 g salted caramel sauce
- Anglesey sea salt flakes to decorate
Instructions
- Pre-heat the oven to 180°C/fan 160°C/350°F/gas 4.
- Pop 12 paper muffin cases into a muffin tin.
- Gently melt the chocolate in a bowl, I'm a microwave girl for this or you can do it over simmering water
- In another bowl cream together the butter and sugar (easier if you have a mixer, by hand it makes your wrists ache!).
- Add the eggs to the creamed mixture, one at a time, then slowly mix in the flour a spoonful at a time.
- Mix in the soured cream and melted chocolate, until the whole mixture is combined.
- Divide the mixture between the 12 cases and bake for 20-25 minutes, until risen and just firm to the touch.
- Remove from the tin and cool on a wire rack.
- For the topping, melt the chocolate as before, then leave to cool for a couple of minutes.
- Spread a generous dollop of the salted caramel sauce over the top of each cupcake, then drizzle with the melted chocolate.
- Sprinkle with a few sea salt flakes.
- Leave for 30 minutes for the chocolate to set...eat and enjoy!
Notes
Have you tried out Salted Caramel on cakes before? Or made anything similar yourself? What do you think of it, are you a fan or do you think its a fad?
We really loved these cupcakes, as did my neighbours who got the extra cakes me and Jon couldn’t eat, so they were a big hit all round.
Ingredients provided by Marks and Spencer’s
These look incredible! xx