Decadent Caramel Mud Cupcakes
Indulge in these decadent caramel mud cupcakes, a delightful treat featuring rich caramel flavor and a moist, velvety texture. Easy to prepare and bake, these sumptuous cupcakes are perfect for any occasion. No frosting is necessary—just a simple dusting of icing sugar accentuates their sweetness. This recipe follows Australian measurements, providing an authentic taste experience inspired by the beloved Women's Weekly 'Cupcakes' book. A sprinkling of dark chocolate chips can add a hint of surprise and extra indulgence to each bite.
12
Servings
150
Calories
8
Ingredients
Ingredients
Butter
125g (Chopped coarsely)
White Chocolate
100g (Chopped coarsely)
Brown Sugar
2/3 cup (Firmly packed)
Golden Syrup or Honey
1/4 cup
Milk
2/3 cup
Plain Flour
1 cup (Sifted)
Self-Raising Flour
1/3 cup (Sifted)
Egg
1 (Lightly beaten)
Instructions
1
1. Preheat your oven to 170°C (338°F). Line a 12-hole muffin pan with paper liners to prevent the cupcakes from sticking.
2
2. In a small saucepan over low heat, combine the coarsely chopped butter, white chocolate, brown sugar, golden syrup or honey, and milk. Stir continuously until the mixture is smooth and all ingredients have fully melted together.
3
3. Transfer this warm mixture to a medium-sized bowl. Allow it to cool for about 15 minutes to prevent the egg from cooking when added.
4
4. Sift the plain flour and self-raising flour together in a separate bowl. Gradually whisk the sifted flours into the cooled butter mixture, ensuring there are no lumps.
5
5. Add the egg to the batter, whisking until the mixture is smooth and fully combined.
6
6. Carefully divide the batter among the prepared muffin cases, filling each about three-quarters full to allow space for rising.
7
7. Bake the cupcakes in your preheated oven for 30 minutes or until they achieve a light golden-brown color. Insert a skewer into the center of a cupcake to check for doneness; it should come out clean.
8
8. Once baked, transfer the cupcakes to a wire rack to cool completely.
9
9. Dust the tops with a light layer of icing sugar before serving.
10
10. Optional: For an extra layer of indulgence, consider folding in 1/2 cup of dark chocolate chips into the batter before dividing into the muffin cases. Be cautious to ensure the mixture is not too warm to prevent the chips from melting prematurely.
Nutrition Information
16g
Carbs
1.6g
Protein
0.3g
Fiber
12g
Sugar
0.07g
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these cupcakes?
These cupcakes feature a rich caramel flavor with a moist, velvety texture.
How many cupcakes does this recipe make?
This recipe yields 12 servings.
What is the required oven temperature?
The oven should be preheated to 170°C (338°F).
How long should the cupcakes bake?
Bake the cupcakes for approximately 30 minutes until light golden-brown.
Is frosting necessary for these cupcakes?
No frosting is necessary; a simple dusting of icing sugar is recommended to accentuate their sweetness.
Can I substitute golden syrup?
Yes, you can use honey as a substitute for golden syrup in equal measurements.
What measurement system is used in this recipe?
This recipe follows Australian measurements.
How should the butter and white chocolate be prepared?
Both the 125g of butter and 100g of white chocolate should be chopped coarsely.
What is the first step of the baking process?
Preheat your oven to 170°C and line a 12-hole muffin pan with paper liners.
How should the initial wet ingredients be combined?
Combine butter, white chocolate, brown sugar, golden syrup, and milk in a small saucepan over low heat, stirring until smooth.
Why must the melted mixture cool before adding the egg?
The mixture needs to cool for about 15 minutes to prevent the egg from cooking prematurely when added.
What types of flour are required?
The recipe calls for 1 cup of plain flour and 1/3 cup of self-raising flour.
Should the flour be sifted?
Yes, both flours should be sifted together before being whisked into the butter mixture.
How much brown sugar is used?
The recipe requires 2/3 cup of firmly packed brown sugar.
When should the egg be added?
The lightly beaten egg should be added after the flour has been whisked into the cooled butter mixture.
How full should I fill the muffin cases?
Fill each muffin case about three-quarters full to allow space for the cupcakes to rise.
How do I check if the cupcakes are done?
Insert a skewer into the center of a cupcake; it should come out clean when they are fully baked.
Can I add chocolate chips to this recipe?
Yes, you can fold in 1/2 cup of dark chocolate chips into the batter for extra indulgence.
What is the calorie count per cupcake?
Each cupcake contains approximately 150 calories.
How much protein is in each serving?
Each cupcake provides 1.6g of protein.
What is the carbohydrate content?
There are 16g of carbohydrates per cupcake.
How much sugar is in one cupcake?
Each serving contains 12g of sugar.
What is the sodium content?
The sodium content is 0.07g per serving.
Is there any fiber in these cupcakes?
Yes, each cupcake contains 0.3g of fiber.
What should I do once the cupcakes are out of the oven?
Transfer them to a wire rack to cool completely before serving.
How should I finish the cupcakes before serving?
Dust the tops with a light layer of icing sugar.
What was the inspiration for this recipe?
This recipe is inspired by the Women's Weekly 'Cupcakes' book.
How much milk is needed?
The recipe requires 2/3 cup of milk.
Can I use a different type of chocolate chip?
While dark chocolate chips are recommended for contrast, you can use your preferred variety.
Are these cupcakes difficult to make?
No, they are described as easy to prepare and bake, making them perfect for any occasion.