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Salted caramel brownie cupcakes


Makes: 12
timePrep time: 25 mins
timeTotal time:
Salted caramel brownie cupcakes
Recipe photograph by Clare Winfield

Salted caramel brownie cupcakes


Makes: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
678Kcal
Fat
37gr
Saturates
23gr
Carbs
80gr
Sugars
70gr
Fibre
1gr
Protein
5gr
Salt
0.9gr

Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes
Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes

Ingredients

For the brownie layer
  • 200g cook’s Belgian dark chocolate (54% cocoa solids), roughly chopped
  • 200g unsalted butter, diced
  • 3 large eggs
  • 250g caster sugar
  • ½ tbsp vanilla extract
  • 110g plain flour
  • ½ tsp baking powder
For the buttercream
  • 200g salted butter, softened
  • 400g golden icing sugar
To decorate
  • 1 x 150g pack chocolate caramel sweets
  • 1 tsp sea salt flakes
  • 3 tbsp Taste The Difference salted caramel sauce, warmed

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a 12-hole muffin tray with cases.
  2. Melt the chocolate and unsalted butter in a bowl over a saucepan of barely simmering water, or gently melt in the microwave, and stir until smooth. Remove from the heat and set aside to cool.
  3. In a large bowl beat the eggs, caster sugar and vanilla extract. In a separate bowl sift the flour, baking powder and ½ teaspoon salt. Pour the cooled chocolate into the egg mixture and then fold that into the flour mix. Spoon into the cases and bake for 25-30 minutes until set but a little gooey inside. Leave to cool in the tray for 5 minutes before transferring to a wire rack to cool.
  4. Using an electric hand whisk or mixer, cream the butter and icing sugar together until light and fluffy. Spoon into a piping bag fitted with a large star nozzle and pipe large swirls of icing onto each cooled cupcake.
  5. Cut each chocolate caramel in half and arrange the pieces on top of each cupcake. Scatter with a few sea salt flakes and a drizzle of caramel sauce.

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