Caramel Egg Cupcakes

Caramel Egg Cupcakes

I do love a Creme Egg around Easter time, but I’ve always slightly preferred Caramel Eggs – if I have to choose that is! Last year I made Salted Caramel Egg Brownies which are still one of my favourite bakes ever. So this year I wanted to create Caramel Egg Cupcakes! The base is a chocolate sponge that’s super moist and light, I’ve filled it with a hidden caramel centre, then topped it with caramel buttercream and half of a Caramel Egg. I did think of baking a whole Caramel Egg inside the cupcake similar to my Creme Egg Cupcakes, but caramel and chocolate together can be quite intense so I went for a caramel filling instead and it does not disappoint!

Jump straight to the recipe!

To make the chocolate sponge I first creamed together the baking spread and caster sugar. I added the eggs and mixed them in.

Then I mixed in self raising flour, cocoa powder and baking powder.

I divided the cupcake batter into cases, then I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

When they were cool I used a cupcake corer to remove a section from the middle and I filled each hole with some Carnation caramel.

I made a buttercream by mixing together butter, icing sugar and caramel extract, then I piped the buttercream onto each of the cupcakes.

Caramel Egg Cupcakes

I topped the Caramel Egg Cupcakes with the halves of Caramel Egg.

Caramel Egg Cupcakes

The Caramel Egg Cupcakes were absolutely divine! I just cannot resist anything caramel!

I’m linking this recipe up with Cook Blog Share hosted by Lost In Food, and Fiesta Fridays hosted by Zoale and Fiesta Fridays.

5 from 1 vote
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Caramel Egg Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Caramel extract I used Tesco's
  • 1 tsp Milk

For decoration and filling

  • 160 g Carnation caramel
  • 6 Cadbury's Caramel Eggs cut in half

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases

  2. To make the sponge, cream together the butter and the caster sugar

  3. Add the eggs and milk, and whisk in

  4. Whisk in the self raising flour and cocoa powder

  5. Divide the cupcakes into 12 muffin cases and bake them for 20-25 minutes until risen and a skewer inserted comes out clean. Put them on a rack to cool completely

  6. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake

  7. Fill each hole with the Carnation caramel

  8. To make the buttercream, mix together the butter and icing sugar. When it starts to come together, add the caramel extract and milk, and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle of your choice (I used an Ateco 829) or spread on with a spoon

  10. Top with the halves of Caramel Egg

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here! Or for more Easter recipes click here!

Caramel Egg Cupcakes

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Banoffee Dessert Pots (No Bake)

Banoffee Dessert Pots (No Bake)

Sometimes you really need an easy dessert that takes minutes to prepare, no baking or any special skills, and of course is absolutely yummy! These Banoffee Dessert Pots are all of those things, and the most work you need to do is whip up some cream, open a couple of tins and slice up some bananas. Despite being simple to make, they look super impressive and if you brought these out at a dinner party you’d be sure to get some ooohs and aaahs from your friends!

Jump straight to the recipe!

  

In the serving glasses I layered up the crushed biscuits, then some caramel.

  

I added sliced bananas, then a layer of custard.

Then I whipped up some cream and piped it on top.

Banoffee Dessert Pots

Some more slices of banana and a sprinkling of chocolate and the Banoffee Dessert Pots were ready to serve!

Banoffee Dessert Pots

And they were so yummy, all the layers work so well together and the biscuits add a crunchy texture too. If you’re a banoffee pie fan then you will adore these little pots of deliciousness!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Canvassed Recipes and Foodie On Board.

5 from 1 vote
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Banoffee Dessert Pots

Servings 4

Ingredients

  • 100 g Digestive biscuits or ginger nut biscuits, crushed
  • 250 g Caramel
  • 3 Bananas
  • 400 g Can of ready made custard
  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice
  • Chocolate flake bar or grated milk choc

Instructions

  1. Split the crushed digestive biscuits between the serving glasses - the glasses I used have a 250ml capacity

  2. Add a layer of caramel to each glass

  3. Then add slices of banana

  4. Next, add a layer of the custard

  5. Whip up the cream with the icing sugar and vanilla, then dollop or pipe it over the custard

  6. Brush the remaining slices of banana with the lemon juice so they don't go brown quickly, and push them into the cream

  7. Finally sprinkle with the grated chocolate, or crushed up flake bar

  8. Serve immediately or store in the fridge for up to 24 hours

You can find more of my Dessert recipes by clicking here!

Banoffee Dessert Pots

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Snickers Cupcakes

Snickers Cupcakes

One of my friends is an absolute Snickers addict. I used to work with her and she always had Snickers bars on hand whenever I needed a chocolate fix. I’d just mention I had a chocolate craving and out of her desk, or her handbag, she’d produce a Snickers bar that she’d happily give to me. What can I say, I pick the best people to be friends with! I created this Snickers Cupcakes recipe for her when she came round recently and she was pretty excited when she saw them, and very happy when she tucked into one! The sponge and buttercream are both flavoured with chocolate and peanut butter, they are filled with peanuts and caramel, and then topped with more caramel, more peanuts and some mini Snickers bites which I spotted in the supermarket recently and am totally addicted to!

Jump straight to the recipe!

I made a chocolate sponge by creaming together butter and sugar, whisking in eggs, then whisking in self rasing flour, baking powder and cocoa powder.

I divided the mixture between 12 cupcake cases and baked them for 25 minutes.

Once the cupcakes were fully cool I used a cupcake corer to make a hole in the middle of each one.

I filled the holes with a few chopped salted peanuts and then some caramel sauce on top.

Then I made a chocolate and peanut butter buttercream and piped it onto the cupcakes.

Snickers Cupcakes

I added a drizzle of caramel sauce, a mini Snickers bite cut in half and more salted chopped peanuts.

Snickers Cupcakes

Oh wow, the Snickers Cupcakes were amazing! Everything the chocolate bar has to offer all in cupcake form. Sweet chocolate, gooey caramel, plus  plenty of crunchy and salty peanuts!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Frugal Hausfrau.

 

5 from 1 vote
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Snickers Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 145 g Self raising flour
  • 30 g Cocoa powder
  • 1/4 tsp Baking powder
  • 1 tbsp Milk

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 40 g Cocoa powder
  • 40 g Peanut butter
  • 1 tbsp Milk

For the topping & filling

  • 12 Snickers Bites
  • Caramel sauce I used Bonn Maman
  • 1 bag Salted peanuts chopped

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and milk, and mix well

  4. Add the self raising flour, cocoa powder and baking powder and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown and a skewer inserted comes out clean. Put them on a rack to cool completely

  6. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  7. Fill the holes with a couple of chopped peanuts per cupcakes and some caramel sauce. You can do this using a spoon or put the caramel sauce into a small piping bag, snip the end off and pipe it in

  8. To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  10. Pipe the salted caramel sauce over the buttercream, or drizzle it on with a spoon
  11. Top with a mini Snickers bites that's been cut in half, or a Snickers bar that's been chopped up. And more chopped peanuts

  12. Store in an airtight container in a cool place, eat leftovers within 3 days

NB. This post is not in any way sponsored by Snickers – I just love their product!

You can find more of my Cupcake recipes by clicking here!

Snickers Cupcakes

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Salted Caramel Egg Brownies

Salted Caramel Egg Brownies

I’m going to make a big statement here… I honestly think these Salted Caramel Egg Brownies are one of the best things I’ve ever made! They are absolutely heavenly and I could eat them every day! The chocolate brownie is the perfect level of gooeyness and fudgeyness, it’s filled with salted caramel sauce, and each piece is topped with half a Cadbury’s Caramel Egg that I’ve sprinkled some sea salt on. My mouth is actually watering as I type this, I’m not kidding! Go and make these Salted Caramel Egg Brownies immediately – you will not regret it!

Jump straight to the recipe!

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.

In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.

I poured the batter into a lined traybake tin, then added blobs of salted caramel sauce all over.

While it baked for 20 minutes, I cut the Caramel Eggs in half and sprinkled coarse sea salt over them.

 

I took the brownies out of the oven, pressed the eggs in, then they went back in the oven for another 10 minutes.

Salted Caramel Egg Brownies

I let the brownies cool completely before removing from the tin and slicing up.

Salted Caramel Egg Brownies

If you like chocolate and salted caramel (does anyone not?!) then get ready for sheer heaven as you tuck into these beauties.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Love Food Eat and Food For The Soul.

Salted Caramel Cheesecake Salted Caramel Cupcakes
Salted Caramel Cheesecake (No Bake) Salted Caramel Cupcakes Salted Caramel Fudge
5 from 1 vote
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Salted Caramel Egg Brownies

Servings 15

Ingredients

For the brownie batter

  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 100 g Plain flour
  • 30 g Cocoa Powder

For the topping

  • 8 Cadbury's Caramel Eggs cut in half (one extra half for the chef!)
  • 100 g Salted Caramel Sauce I used Bonn Maman
  • 1/2 tsp Coarse sea salt

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes

  3. In a bowl whisk together the eggs and light brown sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour

  6. Pour the batter into the  lined traybake tin, add small blobs of salted caramel sauce all over

  7. Bake for 20 minutes. While it is baking, cut the Caramel Eggs in half and sprinkle coarse sea salt over them. There will be one extra half - the perfect snack for the chef or a nearby child!

  8. Take the brownies out of the oven, press the eggs into the batter, then put them back in the oven for 10 minutes

  9. Let the brownies cool completely in the tin before removing and slicing up

  10. Attempt to share them - this is a tricky one!

  11. Store in an airtight container in a cool place and eat within 3 days

You can find more of my Traybake recipes by clicking here!

Salted Caramel Egg Brownies

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Galaxy Golden Egg Millionaire’s Shortbread

Galaxy Golden Egg Millionaire’s Shortbread

I’m so excited to share my first Easter recipe of the year! I’ve created recipes around all of the popular Easter chocolate treats which I’ll be sharing in the run up to Easter. First I bring you these luxurious and indulgent Galaxy Golden Egg Millionaire’s Shortbread. Galaxy Golden Eggs have a beautiful golden shimmering exterior, and inside is creamy Galaxy chocolate and crunchy bits. The fact they are golden made me think of decadence and luxury. Millionaire’s shortbread immediately came to mind! This Galaxy Golden Egg Millionaire’s Shortbread features buttery shortbread, gooey caramel and milk and white chocolate swirled on top. A luxury Easter treat!

Jump straight to the recipe!

To make the biscuit base I mixed together butter, golden caster sugar and flour. I pressed it into the bottom of a line tin.

It baked for 30 minutes until it was golden brown. I let it cool completely.

I made the caramel by melting together butter, sugar and condensed milk. Once it was melted I turned up the heat and let it bubble for 7 minutes.

I poured the caramel on top of the biscuit base and put it in the fridge to cool and set.

Next, I brought the caramel and biscuit back to room temperature before adding the melted chocolate. I smoothed the milk chocolate all over then added the white chocolate in blobs.

  

Then I used a cocktail stick to swirl the mixture around, then added the Galaxy Golden eggs in neat rows.

Galaxy Golden Egg Millionaire's Shortbread

Let the chocolate set at room temperature and it will be much easier to cut into neat slices. If you really can’t wait, set in the fridge, then use a hot knife (be careful!) to melt through the chocolate. The Galaxy Golden Egg Millionaire’s Shortbread was absolutely sumptuous, and every bite felt like complete decadence.

Galaxy Golden Egg Millionaire's Shortbread

If you can’t find golden eggs, you could use Mini Eggs, Smarties Eggs, or any other chocolate eggs you like! You could also use Galaxy chocolate for the topping if you’re feeling flush (or it’s on offer!)

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

 


5 from 1 vote
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Galaxy Golden Egg Millionaire's Shortbread

Servings 35

Ingredients

For the biscuit base

  • 300 g Plain flour
  • 125 g Golden caster sugar
  • 265 g Butter

For the caramel layer

  • 150 g Butter
  • 150 g Light brown sugar
  • 397 g Condensed milk

For the chocolate topping & decoration

  • 350 g Milk chocolate melted
  • 75 g White chocolate melted
  • 35 Galaxy Golden Eggs optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Lined a 12 x 9 traybake tin with baking paper

  2. To make the biscuit base, mix together the butter, golden caster sugar and plain flour. Then press it into the bottom of a line tin in an even layer all over

  3. Bake it for 30 minutes until it is golden brown. Do not remove it from the tin, and let it cool completely

  4. To make the caramel, melt together the butter, light brown sugar and condensed milk. Once it is melted, turn up the heat, keep stirring it constantly, and let it bubble for 7 minutes

  5. Carefully pour the hot caramel on top of the biscuit base and put it in the fridge to cool and set

  6. Bring the caramel and biscuit back to room temperature before adding the melted chocolate otherwise the chocolate will harden and set before you can swirl it together. Smooth the milk chocolate all over then added the white chocolate in blobs

  7. Use a cocktail stick to swirl the white chocolate into the milk chocolate to create a pretty pattern, then add the Galaxy Golden eggs in neat rows

  8. Leave the chocolate to set at room temperature, then remove from the tin, slice into squares and gobble up!

You can find more of my Traybake recipes by clicking here!

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Unicorn Millionaire’s Shortbread

Unicorn Millionaire’s Shortbread

I’ve seen unicorn themed food everywhere over the past few months and it inspired me to make this Unicorn Millionaire’s Shortbread. As well as cakes and cupcakes featuring golden horns and glittering manes to look like the mythical creatures themselves, food decorated with candy pastel colours is also part of the trend. I’ve used pastel coloured candy melts and chocolate stars to give this delicious shortbread a magical appearance!

Jump straight to the recipe!

I started by making the shortbread layer. I mixed together 300g plain flour, butter and 150g caster sugar then pressed it into the bottom of a lined traybake tin until it was compact.

Then I baked it on 160C/325F/Gas Mark 3 for 35 minutes until it was golden brown. I left it in the tin and put it on a cooling rack to cool completely.

To make the caramel layer I put 100g butter, 100g light brown sugar and a can of Carnation condensed milk (397g) into a pan on a low heat. Once the sugar had dissolved I turned the heat up and let the caramel bubble for 5 minutes whilst I stirred constantly.

I poured the caramel on top of the shortbread and put it in the fridge to set.

For the chocolate topping I melted the white chocolate, pink candy melts, blue candy melts and yellow candy melts in separate bowls.

First I poured the white chocolate over the caramel and smoothed it out, then I added blobs of the candy melts all over and used cocktails sticks to swirl them around. I also added some white chocolate stars for an extra magical touch!

After the chocolate had set, to slice up the bars I ran a knife under hot water to heat the blade. I gently pressed it onto the chocolate so it melted it and cut through without cracking the chocolate.

Unicorn Millionaire's Shortbread

The Unicorn Millionaire’s Shortbread base is buttery and melt in the mouth, the caramel is rich and gooey and the white chocolate is sweet and creamy. I cut some of the pieces in half again, but my partner was happy with a big slice as he loves white chocolate! This Unicorn Millionaire’s Shortbread would be great for a children’s birthday party.

           

I’m linking up with We Should Cocoa hosted by Tin & Thyme, Cook Blog Share hosted by Hijacked By Twins, and Bake of the Week hosted by Casa Costello.

 

 

Unicorn Millionaire's Shortbread
5 from 1 vote
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Unicorn Millionaire's Shortbread

Ingredients

Shortbread

  • 300 g Plain flour
  • 265 g Butter
  • 150 g Caster sugar

Caramel

  • 100 g Butter
  • 100 g Light brown sugar
  • 397 g Carnation condensed milk

Chocolate

  • 400 g White Chocolate
  • 70 g Pink candy melts
  • 70 g Blue candy melts
  • 70 g Yellow candy melts
  • 3 tsp vegetable oil
  • Star sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 3. Line a 12" x 9" traybake tin with baking paper

  2. To make the shortbread layer, mix together the plain flour, butter and caster sugar and press it into the bottom of the tin until it is compact and level

  3. Bake it for 35 minutes until golden brown. Leave it in the tin and put it on a cooling rack to cool completely

  4. To make the caramel put the ingredients into a pan on a low heat. Once the sugar is dissolved, turn the heat up and let the caramel bubble for 5 minutes whilst stirring constantly. Do be careful as the caramel gets extremely hot!

  5. Pour the caramel on top of the shortbread and put it in the fridge to set
  6. Remove from the fridge and let it come to room temperature before adding the chocolate, otherwise it will set too fast and you won't be able to swirl the colours around

  7. Melt the chocolate and candy melts in separate bowls. Add 1 tsp of the vegetable oil to each candy melt bowl to make the mixtures smoother and easier to work with
  8. Pour the white chocolate over the caramel and smooth it out, then add blobs of the candy melts all over and use cocktails sticks to swirl them around. Add white chocolate stars or other sprinkles of your choice

  9. To slice up the shortbread, remove from the tin and place onto a chopping board. Run a sharp knife under hot water then gently press it onto the chocolate, it will melt through without cracking the chocolate. Please take care as the metal blades can get very hot

You can find more of my Traybake recipes by clicking here!

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Amarula, Chocolate & Caramel Cake

Amarula, Chocolate & Caramel Cake

I reviewed a recipe book recently called Lola’s A Cake Journey Around The World and as part of my review I made an Amarula Cake from the book. I really enjoyed it as it contained some of my favourite flavours – chocolate, caramel and whipped cream. Plus I also have a new love for Amarula! It’s similar to Baileys in that it’s a cream liquor, but it’s made with a fruit from South Africa called the marula fruit. I really wanted to make the Amarula cake again but I wanted to amp it up and really make it indulgent and special, so this Amarula, Chocolate & Caramel Cake was created!

Jump straight to the recipe!

I started by mixing the cocoa powder with boiling water, then left it to cool. In a different bowl I whisked up the eggs, caster sugar and vegetable oil with an electric hand whisk until it was frothy. I added the cocoa powder mixture and whisked it in.

Then I added the self raising flour, baking powder and some Amarula and folded it in. I separated the mixture into three 22cm cake tins and baked on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

Then I made the buttercream by mixing together the baking spread, Amarula and icing sugar. I stacked up the sponges, drizzling Amarula on each sponge before spreading them with some buttercream.

I covered the sponge in a base coat of buttercream and put it in the fridge for 1 hour to set.

Then I took it out and covered it again with the rest of the buttercream and I smoothed it out as best I could.

To decorate the Amarula cake I carefully piped blobs of the caramel on the edge of the cake, then covered the whole top of the cake with a thin layer of the caramel. I whipped up the double cream with some Amarula and icing sugar and piped it around the edges. I added bronze sprinkles and white chocolate stars in the centre, then cut some chocolate squares I got from The Chocolate Trading Co into triangles and stuck them into the cream. Finally a spritz of gold glitter finished it off! Of course, you can decorate the Amarula Cake any way you like.

This Amarula cake was everything I had dreamed of! Rich chocolate sponge, sticky caramel drizzle and sweet buttercream with Amarula flavour. It would make a fabulous cake for a celebration, or the ultimate way to treat yourself!

   

I’m linking this cake up with Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.

 

Amarula, Chocolate & Caramel Cake

Servings 12 slices

Ingredients

For the sponge

  • 120 g Cocoa powder
  • 250 ml Boiling water
  • 6 Eggs large
  • 440 g Caster sugar
  • 120 ml Vegetable Oil
  • 500 g Self raising flour
  • 1 tsp Baking powder
  • A pinch of Salt
  • 5 tbsp Amarula

For the buttercream

  • 4 tbsp Amarula
  • 900 g Icing sugar
  • 450 g Baking spread

For decoration

  • 150 g Carnation Caramel
  • 200 ml Double cream
  • 3 tbsp Amarula
  • 2 tbsp Icing sugar
  • Sprinkles of your choice

Instructions

  1. Mix the cocoa powder with the boiling water and leave to cool

  2. In a large mixing bowl, use an electric or hand whisk to mix the eggs, caster sugar and vegetable oil until frothy. Then, add the cocoa powder mixture and whisk it in
  3. Gently fold in the self raising flour, baking powder, salt and 2 tbsp of the Amarula
  4. Separate the mixture into three greased and lined 22cm cake tins and bake on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes (check they are done by inserting a skewer or thin knife into the centre, it should come out clean). Remove from the tins and leave them on cooling racks to cool completely

  5. To make the buttercream mix together the baking spread, Amarula and icing sugar until smooth

  6. Stack up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some of the buttercream
  7. Cover the cake in a base coat of buttercream and put it in the fridge for 1 hour to set
  8. Cover the cake with the rest of the buttercream and smooth it out as best you can using a palette knife or scraper
  9. Put the Carnation Caramel into a piping bag and carefully pipe blobs on the edge of the cake so it drips down. Then cover the whole top of the cake with a thin layer of the caramel
  10. Whip up the double cream along with the Amarula and the icing sugar, pipe it around the edges of the cake

  11. Add sprinkles in the centre of the cake, and chocolate decorations as desired

You can find more of my Cake recipes by clicking here!

Amarula Cake

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Chocolate & Caramel Golden Egg Cupcakes

Chocolate & Caramel Golden Egg Cupcakes
Easter is one of my favourite celebrations as it’s such a lovely time of year. Seeing spring flowers popping up all over the place brings a smile to my face every time. And it’s nice not to feel that cold bite in the air anymore. Plus there’s a ton of chocolate and an extra two days off work which never hurts! In celebration of all the delicious chocolate around, I’ve made these Chocolate & Caramel Golden Egg Cupcakes. They feature a chocolate sponge, hidden caramel filling, Galaxy chocolate infused buttercream and luxurious Galaxy golden eggs on top. If you’re looking for a classy adult cupcake this Easter, then these Chocolate & Caramel Golden Egg Cupcakes are perfect for you!

Jump straight to the recipe!

To make the chocolate sponge I first creamed together the baking spread and caster sugar.

I added the eggs and mixed them in.

Then I mixed in self raising flour, cocoa powder and baking powder.

I divided the cupcakes into cases (I used some brown ones and some gold foil ones as I wasn’t sure which would look best!)

Then I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

When they were cool I used a cupcake corer to remove a section from the middle.

I filled each hole with some Carnation caramel.

I made a buttercream by mixing together baking spread, icing sugar and vanilla extract. Then I added melted Galaxy chocolate and mixed until smooth.

I piped the buttercream onto each of the Chocolate & Caramel Golden Egg Cupcakes to resemble a nest, then placed 3 Golden Galaxy Eggs into the middle.

These Chocolate & Caramel Golden Egg Cupcakes are so decadent and indulgent! The sponge is light, the caramel is rich and the buttercream has that hint of chocolate flavour that is fully satisfied by the shimmering golden eggs. And if you don’t tell your friends and family about the caramel inside, they will get a yummy surprise when they dig in!

    

I’m linking these cupcakes up with a few blogger link ups this month. Desert Island Dish hosted by Good Egg Foodie. Also linking up to Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.


Chocolate & Caramel Golden Egg Cupcakes

Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 170 g Butter or Baking spread
  • 170 g Caster sugar
  • 3 Eggs large
  • 140 g Self raising flour
  • 30 g Cocoa powder
  • 1/2 tsp Baking powder

For the buttercream

  • 150 g Butter or Baking spread
  • 300 g Icing sugar
  • 1 tsp Vanilla extract
  • 75 g Galaxy chocolate melted

For decoration & filling

  • 160 g Carnation Caramel
  • 2 packs of Golden Galaxy Eggs (you need 3 eggs per cupcake)

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the chocolate sponge cream together the butter and the caster sugar

  3. Add the eggs and mix them in
  4. Mix in the self raising flour, cocoa powder and baking powder
  5. Divide the cupcakes into 12 muffin cases and bake them for 20-25 minutes

  6. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake

  7. Fill each hole with the Carnation caramel

  8. Make a buttercream by mixing together the baking spread, the icing sugar and the vanilla extract. Then add the melted Galaxy chocolate and mix until smooth

  9. Pipe the buttercream onto each cupcake to resemble a nest, then place 3 Golden Galaxy Eggs into the middle
  10. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

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Biscoff & Banana Cake with Caramel Drip

Biscoff & Banana Cake with Caramel Drip

It looks like I severely underestimated how much time moving into a new house takes up even after you move. I’ve been so busy recently doing very grown up things like going to the tip on Saturdays, spending scary amounts of money on furniture and attempting to pick paint colours. I had some bananas that were slowly going brown in the fruit bowl so I decided that it was the perfect excuse to fit in some baking. My boyfriend is obsessed with Lotus Biscoff spread and he loves it on sandwiches with banana. He’s been working so hard recently that I wanted to combine those flavours into a cake for him to enjoy and so I created this Biscoff & banana cake!

Jump straight to the recipe!

To make the sponge I started by mixing together the butter, golden caster sugar and light brown sugar.

I added the eggs and vanilla extract and whisked them in, then I mixed in the mashed bananas. Finally I folded in the self raising flour and baking powder.

I divided the batter into three 8″ sandwich tins, and baked on 160C Fan/180C/350F/Gas Mark 4 for 25 minutes. I left them to cool completely.

For the biscoff buttercream I started by mixing together 300g butter with 600g icing sugar. I then added 540g Lotus biscoff spread and 6 tbsp double cream and mixed it well until smooth.

I put the first sponge on my turntable to start decorating, I spread on a layer of buttercream and smoothed it over.

Then I sprinkled on some crushed Lotus biscuits for extra crunch between the layers, I then did the same for the next layer and then topped it with the final sponge.

I covered the whole Biscoff & banana cake in a layer of the buttercream, then put it in the fridge for 30 minutes.

I took it out of the fridge and smoothed on a final layer of the buttercream, I used a palette knife to make it as smooth as I could all over. I refrigerated it again for 30 mins.

It was time to create the drip effect! So I tipped the Carnation caramel into a bowl and stirred it to smooth it out. I added 1 tsp salt to give it a salty kick, then put it in a piping bag.

This the first time I’ve made a ‘drip’ cake so I carefully piped blobs of the caramel on the edge of the cake, I was quite stingy with the amount as I knew it would carry on dripping more than I would realise. I then covered the whole top of the cake with a thin layer of the caramel. I put it back in the fridge for 15 minutes to firm up the caramel.

Biscoff & Banana Cake

I put the rest of the biscoff buttercream in a piping bag and piped rosettes around the edge using my Wilton Number 6B Open Star tip. I then crushed up some more Lotus biscuits and filled the middle of the Biscoff & banana cake with crumbs. Finally I chopped some pieces of dairy fudge in half and placed them neatly on top of the buttercream.

Biscoff & Banana Cake

And the Biscoff & banana cake was done! I was pretty pleased with my first ‘drip’ effect cake, as I think it does give a really professional finish. You just have to be as stingy as possible with the amount of caramel, so it doesn’t flood the cake. The cake was a huge hit at work, I had some lovely comments from my happy colleagues on both it’s looks and taste. The banana cake was super moist and full of banana flavour, the crunch between the layers gave the cake some added texture, and the buttercream was pure biscoff heaven!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff Brownies Lotus Biscoff Cupcakes
Biscoff Cheesecake Squares Biscoff Brownies Lotus Biscoff Cupcakes
Biscoff Cheesecake
Biscoff Cheesecake (No Bake)

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Biscoff & Banana Cake with Caramel Drizzle

Ingredients

For the sponge

  • 360 g Butter or baking spread
  • 150 g Golden caster sugar
  • 150 g Light brown sugar
  • 3 Eggs large
  • 1 1/2 tsp Vanilla extract
  • 4 Ripe bananas mashed
  • 450g Self raising flour
  • 1 1/2 tsp Baking powder

For the buttercream

  • 600 g Icing sugar
  • 300 g Butter or baking spread
  • 540 g Lotus biscoff spread
  • 6 tbsp Double cream

For the caramel drip

  • 175 g Carnation caramel
  • 1 tsp Salt

For decoration/filling

  • 4 pieces of Dairy fudge
  • 10 Lotus biscuits crushed

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins

  2. To make the sponge mix together the butter, the golden caster sugar and the light brown sugar

  3. Add the eggs, one at a time and mixing between each addition, then add the vanilla extract and whisked it in

  4. Mix in the bananas, then fold in the self raising flour and baking powder

  5. Separate the batter into the tins, and bake for 25 minutes or until a thin skewer inserted in the centre comes out clean. Turn out onto cooling racks and leave to cool completely

  6. For the biscoff buttercream mix together 300g of the butter with the icing sugar. Then added the Lotus biscoff spread and double cream and mix it well until smooth

  7. To decorate, put the first sponge on a turntable and spread on a layer of buttercream and smooth it over

  8. Sprinkle some crushed Lotus biscuits over the buttercream layer, then add the second sponge and do the same, then top it with the final sponge

  9. Cover the whole cake in a layer of the buttercream, using a palette knife to smooth it out, put it in the fridge for 30 minutes

  10. Remove from the fridge and smooth on a final layer of the buttercream, again using a palette knife or scraper to make it smooth all over. Refridgerate again for 30 mins

  11. Tip the Carnation caramel into a bowl and stir it to smooth it out. Add 1 tsp salt and put it in a piping bag

  12. Carefully pipe blobs of the caramel around the edge of the cake so it drips down the sides, use less than you think as it will drip more than you expect and you can always add more. Then cover the whole top of the cake with a thin layer of the caramel and put it back in the fridge for 15 minutes

  13. Put the rest of the biscoff buttercream in a piping bag and pipe rosettes around the edge using a Wilton Number 6B Open Star tip

  14. Tip the remaining crushed Lotus biscuits into the middle of the cake

  15. Finally, chop the dairy fudge in half and place them neatly on top of the buttercream

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

You can find more of my Cake recipes by clicking here!

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Chocolate & Peanut Butter Caramel Brownies (Vegan)

Chocolate & Peanut Butter Caramel Brownies (Vegan)

I don’t know why, but telling someone that a brownie is vegan can really put them off. I’m not sure why this is as nowadays you can bake so many delicious treats without using any animal products. I took these Chocolate & Peanut Butter Caramel Brownies into work (without mentioning the ‘v’ word) and my colleagues happily scoffed the lot, especially when I told them they contained no butter and were made with coconut sugar as this immediately removed any January diet-related hesitation over whether to indulge or not. They are rich, sweet and super moist. If you’ve never tried vegan baking before, this is a great place to start!

Jump straight to the recipe!

I started by making the caramel. In a pan I warmed 160ml coconut cream with 70g light brown sugar. I let it bubble for 5 minutes whilst constantly stirring.

I took the caramel off the heat and added a mixture of 4 tbsp maple syrup, 6 tbsp peanut butter (I used Meridian Smooth Peanut Butter with no palm oil), 1 tsp vanilla extract and 1 tsp salt. I poured it into a bowl and put it in the fridge to cool.

For the brownie batter I put 250g plain flour, 200g golden caster sugar, 150g coconut sugar, 90g cocoa powder, 1 tsp baking powder and 1 tsp salt in a bowl and stirred it together.

I then added 250ml almond milk, 2 flax eggs, 250ml vegetable oil and 1 tsp vanilla extract and whisked it all together.

I poured the batter into a lined baking tray, then added blobs of the peanut butter caramel all over and swirled it all together with a knife.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes.

The brownies were so fudgey and gooey, and the peanut butter caramel is to die for. I personally would add more peanut butter next time for a stronger taste, but it depends how much you love peanut butter. If you don’t like it, you could use another nut butter or omit the caramel entirely and just make some yummy chocolate brownies.


Chocolate & Peanut Butter Caramel Brownies (Vegan)

Ingredients

  • 160 ml Coconut cream
  • 70 g Light brown sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 2 tsp Vanilla extract
  • 2 tsp Salt
  • 250 g Plain flour
  • 200 g Golden caster sugar
  • 150 g Coconut sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 250 ml Almond milk
  • 2 Flax eggs see note
  • 250 ml Vegetable oil

Instructions

  1. To make flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  2. Start by making the caramel. In a pan warm the coconut cream with the light brown sugar. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl

  3. Mix together the maple syrup, peanut butter, 1 tsp of the vanilla extract and 1 tsp of the salt, add it to the caramel and put it in the fridge to cool

  4. In a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the salt

  5. In another bowl whisk together the almond milk, flax eggs, vegetable oil and 1 tsp of the vanilla extract, then add it to the dry ingredients and mix together

  6. Pour the batter into a lined 12" x 9" traybake tin, then add blobs of the peanut butter caramel all over and swirl it all together with a knife

  7. Bake on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes

  8. Allow to cool then cut into squares

Recipe adapted from the Telegraph.

You can find more of my Vegan recipes by clicking here!