Recipes Salted Caramel Cupcakes

Bake a batch of these super indulgent salted caramel cupcakes and you’ll make friends for life! And with a surprise full Creamy Caramel chocolate baked inside every cake, they make a delightful treat!


• 150g self raising flour
• 50g cocoa powder
• 200g golden caster sugar
• 100g unsalted butter, softened
• 1 large egg
• 100ml whole milk
• 1/2 tsp vanilla extract
• 1 Lily O’Brien’s Creamy Caramels with Sea Share Bag

Salted Caramel Buttercream

• 210g brown sugar
• 110g butter, cubed
• 60ml milk
• 160g cups icing sugar
• 1/4 tsp of sea salt (or half this if using table salt)


• Heat the oven to 180C/160C fan /gas mark 4 and line a 12-hole muffin tin with muffin cases. In a mixing bowl combine the flour, cocoa powder and a pinch of salt, and leave to one side.
• Beat together the sugar and butter until light and fluffy. In a separate bowl combine the egg, whole milk and vanilla together. Gradually combine the wet and dry ingredients (adding a little egg mixture at a time) until everything is fully incorporated.
• Using a teaspoon, measure one large spoonful of mixture into each case (this will use roughly half of the mixture) and then place a Lily O’Brien’s chocolate disc on top in each case. Spoon another teaspoon of mixture on top of each chocolate until each case is evenly filled. Place in the oven and bake for 20 minutes or until the cake springs back to the touch. Remove from the oven and leave to cool in the tin for a couple of minutes, then transfer to a rack to cool completely.
• To make the buttercream, combine the brown sugar, butter and milk in a heavy saucepan, stirring over a low heat until the brown sugar is dissolved, then increase the heat to medium but do not stir any more.
• Cook for 3-6 minutes until either bubbles form in the centre of the pan or the mixture turns an amber colour.
• Remove from the heat and transfer the caramel mixture to a small bowl and allow to cool at room temperature.
• Add the caramel mixture to a mixer and gradually mix in the icing sugar until thoroughly combined and creamy in texture, then add the salt to taste.
• Use a piping bag and star nozzle to pipe the buttercream on top of each cupcake and serve.