Chocolate and caramel is a no brainer combination but the reason I wanted to make these specific cupcakes is when I was 14 all I wanted for my birthday was a chocolate cake with caramel treat and peppermint crisp! Until today the one my Mum made for me on my 14th Birthday has always been my favourite birthday cake.
Since I was pressed for time I used Ina Paarman’s Chocolate Cake Box Mix. It was so quick and easy and it made 36 mini cupcakes! This is great for anyone who needs to bakein a hurry. The mix was R53,95 so it is definitely cheaper to bake from scratch but if I think of the weighing and cleaning process, this one bowl mix is a treat to make.
Chocolate & Caramel Cupcakes
Ingredients:
- 1x Ina Paarman Chocolate Cake Mix (Makes 24 cupcakes or 2 round cakes or 1 rectangular cake)
- 1x tin caramel treat
- ½ tub whipping cream
- 1x slab Aero mint bubbles or peppermint crisp
Method:
- Make the cake according to the instructions.
- When the cake springs back when touched it is ready.
- To make the icing beat the tin of caramel treat until there are no lumps (very important!)
- Add ½ tub of cream and beat. Pipe or spread icing onto the cupcakes or cake. Top with pieces of mint chocolate and enjoy!
Tips:
Keep the icing cold, if it starts to get runny put it in the fridge. Since this made 36 cupcakes and I only had 2x trays (24 cupcakes) I kept the mixture aside while the 2 trays were baking. Then I baked the last 12 and the mixture did not seem to be compromised!
