- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Serving: Serves more than 10
Spiced Chocolate Cupcakes with Caramel Sauce
Chocolate, spices and caramel work so well together. These are so easy to whip up and keep in the freezer for when guests pop over. Simply warm through and serve.
Recipe Tester Feedback: These were very easy to make, as was the sauce. The vanilla flavour in the sauce comes through nicely. The sauce isn't overly sweet either. At first I found the spices in a chocolate cake unusual, but once I got used to that I loved it. I will make them again! - Jean
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 5 minutes
Cooking Time 30 minutes
Serves 11-12 depending on size
Can be frozen
Ingredients
- Cupcakes:
- butter - 90g
- brown sugar - 90g
- vanilla bean paste - 1 tsp
- mixed spice - 1 tsp
- cinnamon - 1/2 tsp, ground
- eggs - 2
- milk - 2 Tbsp
- self raising flour - 100g
- cocoa powder - 50g
- water - 700g, hot
- Sauce:
- brown sugar - 200g
- cream - 300ml
- butter - 80g
- vanilla bean paste - 1 tsp
Method
- Add butter (90g only), sugar (90g), vanilla bean paste (1 tsp only), mixed spice (1.5 tsp) and cinnamon (1/2 tsp) to bowl. Program 2 minutes / 90C / Speed 2.
- Add eggs (2) and milk (2 Tbsp). Speed 4 / 10 seconds.
- Add self raising flour (100g) and cocoa (50g). Speed 4 / 10 seconds. Scrape down sides. Speed 4 / 2 seconds.
- Pour batter into 12 silicone cupcake cases and place 6 of them into the steaming attachment lower dish. 20 minutes / Steaming Temperature / Speed 2.
- Once cooked, remove. Repeat with the remaining 6 cupcakes.
- Place brown sugar (200g), cream (300ml), butter (80g) and vanilla bean paste (1 tsp) into bowl. Program 9 minutes / 90C / Speed 4.
- Pour sauce over cakes and serve with vanilla ice cream.
Already a member? Click here to login.
Add to Favourites
