Cloud-topped Caramel Crater Cupcakes

These cupcakes are the result of my desire to bake with marshmallow fluff (after making a batch of teacakes), my love for chocolate, and a craving for salted caramel. The presentation is inspired by Fatties Bakery and Mini Maegden, with their torched marshmallow-topped hot chocolates. You can skip torching the marshmallow, but it’s like drinking a cold cup of tea—it just doesn’t hit the spot. A quick note: the photos show freshly made salted caramel. If you let them sit, the caramel will set a bit, making them easier to eat.

Cloud-topped Caramel Crater Cupcakes
Cloud-topped Caramel Crater Cupcakes

Makes 12

Hands-on Time (inc. cooling) 30 minutes

Baking Time 20 minutes

Print friendly version

Ingredients

For the Cupcakes:

  • 100g chocolate (minimum 70% cocoa solids)

  • 125g unsalted butter (softened)

  • 210g caster sugar

  • 3 medium eggs

  • 1 tsp vanilla extract

  • 150g self-raising flour

  • 40g cocoa powder

  • 1/8 tsp fine salt

  • 1 tbsp full-fat milk

For the Marshmallow Fluff:

  • 3 medium egg whites

  • 145g caster sugar

  • ½ tbsp golden syrup

  • ¼ tsp fine salt

  • ½ tsp vanilla extract

For the Salted Caramel:

Equipment

  • 12-hole cupcake pan

  • Paper cupcake cases

  • Microwaveable bowl

  • Microwave

  • Spatula

  • Large mixing bowl

  • Electric whisk or wooden spoon

  • Teaspoon

  • Skewer

  • Wire rack

  • Sharp serrated knife

  • 2 reusable piping bags (one with a nozzle)

  • Blowtorch (optional)

Method

1. Preheat the Oven

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Line the cupcake tin with paper cases.

2. Melt the Chocolate

  • Break the chocolate into a microwaveable bowl. Microwave in 30-second bursts, stirring between each, until melted. Set aside.

3. Make the Cupcake Batter

  • In a large bowl, beat the butter and sugar with an electric whisk until light and creamy.

  • Add the eggs one at a time, followed by the vanilla extract, and beat until fully combined.

  • Fold in the flour, cocoa powder, and salt using a spatula.

  • Stir in the melted chocolate until smooth.

  • Add the milk and mix until the batter is thick and smooth.

4. Bake the Cupcakes

  • Divide the batter evenly between the paper cases. Smooth the tops with the back of a teaspoon.

  • Bake on the middle shelf for 20 minutes, or until a skewer inserted into the centre comes out clean.

  • Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

5. Prepare the Marshmallow Fluff

  • Follow the marshmallow fluff recipe (see previous recipe) and transfer it to a piping bag fitted with a nozzle.

6. Prepare the Salted Caramel

  • Follow the salted caramel recipe (see previous recipe) and transfer it to a piping bag.

7. Assemble the Cupcakes

  • Use a serrated knife to cut out the centre of each cupcake, going halfway down.

  • Pipe circles of marshmallow fluff around the edges of the cupcakes, avoiding the middles.

  • Fill the centres with salted caramel.

8. Toast the Marshmallow (Optional)

  • Use a blowtorch to lightly toast the marshmallow fluff until browned.

Tip

  • For a neat finish, use a small round cutter to remove the centres of the cupcakes before filling.

Enjoy!

Cloud-topped Caramel Crater Cupcakes
Cloud-topped Caramel Crater Cupcakes