Caramel Mud Cake Cupcakes
Indulge your sweet tooth with these luscious Caramel Mud Cake Cupcakes—rich, buttery treats that melt in your mouth with every bite. These cupcakes combine the creamy decadence of white chocolate with the depth of golden syrup and caramel, creating an irresistibly moist texture and a heavenly flavor profile. Topped with a silky, caramel-infused buttercream frosting, each cupcake is a perfectly balanced blend of sweetness and indulgence. Easy to make and perfect for celebrations, these cupcakes are ready in under an hour and will wow your guests with their bakery-worthy taste and appearance. Whether you're hosting a party or simply craving something special, these Caramel Mud Cake Cupcakes are your go-to recipe for dessert perfection.
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Recipe Information
Ingredients
- 200 grams butter
- 150 grams white chocolate
- 1 cup brown sugar
- 1 tablespoon golden syrup
- 1 cup milk
- 1.5 cups plain flour
- 0.5 cup self-raising flour
- 2 large egg
- 100 grams unsalted butter (for frosting)
- 2 cups powdered sugar
- 3 tablespoons caramel sauce
- 1 tablespoon milk (for frosting)
Instructions
Preheat your oven to 150°C (300°F) and line a 12-cup muffin tray with cupcake liners.
In a medium saucepan over low heat, melt the butter, white chocolate, brown sugar, and golden syrup together, stirring until smooth. Remove from heat and allow to cool for 10 minutes.
Whisk the milk into the cooled mixture until combined.
Sift the plain flour and self-raising flour into a large mixing bowl. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
In a small bowl, lightly beat the eggs. Stir them into the batter until just combined.
Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake for 30 minutes or until a skewer inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool completely on a wire rack.
For the frosting, beat the unsalted butter in a bowl with an electric mixer until pale and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the caramel sauce and milk, beating for an additional 2-3 minutes until the frosting is smooth and fluffy.
Pipe or spread the caramel frosting onto the cooled cupcakes.
Decorate as desired (e.g., with a drizzle of caramel sauce or sprinkles) and serve.
Nutrition Facts
Calories |
5977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.6 g | 416% | |
| Saturated Fat | 182.9 g | 914% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 720.8 g | 262% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 524.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 928 mg | 71% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
