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Salted Caramel Cupcakes Recipe
Marks and Spencers
A great simple recipe for really tasty Chocolate and Salted Caramel Cupcakes
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Cook Time
25
minutes
mins
Total Time
1
hour
hr
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
Try adding a few chocolate chips to the cakes for an extra special treat