Chocolate Caramel Cupcakes

Do you love cupcakes? If you do, then we sure have something in common :-) I haven’t baked cupcakes for a very long time, not since my wedding I believe. There’s no particular reason to why, I’ve just been busy baking other treats I guess.

These cupcakes have the perfect combination – chocolate and caramel! There’s even a little toffee-surprise inside as an extra treat. I decided to decorate my cupcakes by sprinkle cocoa powder on top of the frosting and then drizzle some warmed up dulce de leche on top. The result – beautiful AND tasty!

I hope you try this recipe out because it’s really delicious!

Chocolate Caramel Cupcakes
Yummy chocolate cupcakes with wonderful swiss meringue caramel buttercream.
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4786 calories
492 g
833 g
302 g
34 g
202 g
1330 g
497 g
317 g
11 g
75 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4786
Calories from Fat 2668
% Daily Value *
Total Fat 302g
Saturated Fat 202g
Trans Fat 11g
Polyunsaturated Fat 10g
Monounsaturated Fat 65g
Cholesterol 833mg
Sodium 497mg
Total Carbohydrates 492g
Dietary Fiber 5g
Sugars 317g
Protein 34g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 50g room temperated butter
  2. 1 1/2dl white sugar
  3. 1teaspoon vanilla sugar
  4. 1 egg
  5. 1dl hot water
  6. 1/2dl cocoa powder
  7. 2 1/4dl flour
  8. 1 pinch of salt
  9. 1 1/2teaspoon baking powder
  10. 12 toffee candies
  11. 50g chopped chocolate
  1. 4 egg whites
  2. 2 1/4dl white sugar
  3. 250g butter
  4. 1dl dulce de leche
  1. Whisk the butter with the sugar until soft. Add the egg and vanilla sugar, whisk throughly. Mix water and cocoa in a separate bowl until all lumps are gone. Add the liquid to the butter-batter. Sift the rest of the ingredients into the batter. Mix everything carefully then add the chopped chocolate. Pour the batter into 12 cupcake cases. Push down a toffee in each case and bake for 20 minutes. They are perfect when they bounce back to the touch and the top still looks slightly sticky. Leave on a cooling rack until cool.
  1. Divide the butter into tablespoon sized cubes. Make sure the butter gets room temperated before getting started with the buttercream.
  2. Begin by heating up egg whites and sugar in a bowl placed over a simmering pan of water. Preferably use a metal bowl or a plastic bowl. Make sure that the bowl doesn't touch the pan's bottom. Once it’s heated to 60ºC, whip the mixture until stiff peaks form. I used my Kitchen Aid (paddle attachment) for this. Add the butter-cubes, one by one, until each cube gets mixed into the meringue. After all the butter has been added mix until smooth and creamy then add dulce de leche.
  3. Fill a piping bag with the frosting and pipe away your cupcakes. Sprinkle some cocoa on top and you're all done.
  1. Best served room temperated.
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Waking up early definitely has its perks. I manage to get so many things and chores done, and I even find time to relaxing. Feeling productive is a great feeling for me! Anyway, here is how I made these scones the other day, don’t they just look yum?

For 8 scones you will need:

  • 4 dl flour
  • 2 tablespoons baking powder
  • 2 pinches of salt
  • 50 g butter
  • 2 dl milk

1. Heat oven to 250°C.

2. Combine flour, baking powder, and salt in a bowl. Add butter into the flour mixture, use a fork to work the butter into the mixture. Add milk and stir everything into a sticky dough.

3. With a spoon place 8 pieces of dough on a plate with baking paper on. Sprinkle some flour on top and cut an X in the middle of the scones. Bake in the oven 8-10 minutes.

4. Serve with: butter, cheese, and marmalade. We also ate the scones with salami, bell pepper, and cucumber.

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Saturday Night

Yet another Saturday has almost passed, but not before we sit down in front of a good show snacking on everything from cheese to candy. Today has been alright. I’ve slightly updated my blog design while watching Friends marathon (season 1). Other than that, nothing special has been going on. We woke up around 10, I made waffles, and then I literally spent the day in the sofa. Tomorrow is Sunday, we’ll see if I can get even lazier or if I actually manage to do something productive. :-) Happy Saturday to you all! x

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My Pavlova with Lemon Curd Recipe

Don’t you just love a delicious and light dessert when it’s hot outside? I know I do. The other day when my brother and his girlfriend came to visit I did this merengue based cake called Pavlova! Apparently it got its name after the Russian ballerina Anna Pavlova as a tribute to her in Australia many years ago. This is my take on the recipe.

Have you tried Pavlova? If not, I hope you do because it’s really easy and soooo good! x

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Yesterday I was being very domestic. I cooked, baked, and cleaned the kitchen :-) For instance, I wanted to try out a new Macaron recipe where you mix sugar and water and cook it to 115C before adding it to the meringue mixture. Before this method I usually just mixed the egg whites to a meringue and then added the almond flour, among other ingredients.

Now that this turned out to be a success I will definitely make them in time for my wedding . I also heard that Macaroons can be frozen, so I put 6 of them in the freezer to test that theory out as well. Apparently they can be stored in the freezer for 3 months tops. Since our wedding is in May I can make Macaroons in March, put them in the freezer, and them take them out in time for the wedding. If this works it will save me a lot of time and stress :-)

The picture above shows the baking in process. I let my Macaroons “sit” for 20-30 minutes before I bake them. That will minimize any cracking.

I usually fill them with buttercream or ganache. Yesterday, however, I only filled them with chocolate buttercream, and blueberry buttercream.


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