Caramel Bottom Cupcakes
If I was to suggest one recipe that you make from this blog, this would be it. Remember those caramel chips I used in the biscotti? Here is yet another amazing way to use them. Inspired by the traditional black bottom cupcakes, which are usually made with chocolate cake and chocolate chips, these little treats are full of caramel goodness.
The base is a rich mud cake that truly tastes of caramel and would be delicious baked into a large cake on its own. The smell of the batter is rich and inviting and very hard to avoid tasting! Top that with tangy cream cheese and caramel chips and you have a decadent cupcake that is hard to resist. When I first made this recipe I was skeptical they would turn out as nothing ever works as well in life as it does in your mind, but these do not disappoint. They were such a hit that we ate most of them in a day and my mum has been nagging me for the recipe for months. They also have the added bonus of being easy to transport, as there is no frosting to worry about ruining.
I was lucky enough to be sent some vanilla pods recently and the addition of one of these to the cream cheese frosting was an indulgent treat. If you don’t have access to one or just can’t justify spending the money, feel free to use vanilla extract.
My biggest tip for these very simple to make cupcakes is to ensure you don’t overfill the cases. The cake does rise quite significantly and if you have too much filling you will get overflow (and lose most of the cream cheese). Also be careful not to over bake them to ensure a moist cake and prevent drying out the cream cheese topping. The best advice I can give you? Eat one warm from the oven. I promise you, you will thank me for it!
Caramel Bottom Cupcakes
100g unsalted butter
100g white chocolate
100g brown sugar
90ml hot water
2 tsp golden syrup
1 tsp vanilla extract
1 cup plain flour
2 tsp baking powder
Preheat the oven to 160° and prepare your cupcake cases. In a medium saucepan place the butter, chocolate, sugar, hot water, vanilla and golden syrup. Over low-medium heat melt together and using a whisk, stir to combine. The white chocolate may take a while to dissolve, just keep stirring. Set aside to cool to room temperature.
Once cooled add the egg and whisk thoroughly. Sift in the flour and baking powder in small batches, whisking between each addition. The batter should change from a dark caramel colour to a lighter butterscotch. Ensure the flour is completely mixed in and has no lumps before spooning into the cupcake cases. As warned (and I speak from experience) don’t fill further than half way.
Caramel Cream Cheese
140g cream cheese
1/3 cup caster sugar
Seeds from 1 vanilla pod/1 tsp vanilla extract
Pinch of salt
¾ cup caramel chips
In a small bowl beat together the cream cheese, sugar, egg, salt and vanilla on medium speed. I like to leave my mixture with a few lumps of cream cheese but you can process it until it is smooth if you’d prefer.
Stir in the caramel chips, then spoon a teaspoon or so of mixture onto the caramel cake bases. Bake in the preheated oven for 20-25 minutes or until the cream cheese is firm and lightly golden.