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.
Makes 12
Hands-on Time (inc. cooling) 30 minutes
Baking Time 20 minutes
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!
