cupcake Special Treat

flour, egg, melted chocolate
Ready to be blended, egg, flour & Chocolate mix

As you can see I have definitely a sweet tooth

Fudgy & delicious, these cupcakes are a great treat with afternoon tea, or your favourite coffee

Chocolate & Caramel Cupcake

  • Servings: 12
  • Difficulty: easy
  • Print

•100g 75% dark chocolate
• 140g unsalted butter
• 100g coconut sugar
• 80g golden syrup
• 150g Greek yogurt
• 175g self-rising flour, sieved
• 1 egg lightly beaten
• Frosting
• 100g unsalted butter
• 150g royal icing powder
• 1tbsp cocoa powder
• 50g full fat cream fraiche
2 tbsp maple syrup


  1. Place the broken chocolate along with the butter, sugar & syrup in a bowl
  2. Place over pan of lightly simmering water & melt until smooth & silky. Leave to cool for 10min
  3. Add the flour into the chocolate mixture along with the egg and blend well together
  4. Transfer mixture to cupcake cases in a baking tray, Bake for 20min 170c /325f/gas3


For the frosting whisk together softened butter, royal icing powder, cocoa, maple syrup & cream fraiche. Pipe swirls on top and decorate with your favourite sprinkles

cupcake, marshmallows chocolate drops, mug
Try This fudgy, chocolate & carmel Cupcake with your favourite brew

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