Salted Caramel Sticky Toffee Cupcakes

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Salted Caramel Sticky Toffee Cupcakes

So just putting it out there, these are stocked full of enough butter and sugar to imbue diabetes on even the most waif of individuals.  No literally, these are probably unsafe for human consumption. The cupcakes have a hidden toffee centre that melts away underneath a cap of brown sugar icing, topped with a sprinkle of sea salt. Dead easy, dead yummy.



  • 8 Oz salted butter
  • 8 Oz dark chocolate
  • 9 Oz self raising flour
  • 4 Eggs
  • 8 Oz Caster sugar
  • 1/2 tsp baking powder
  • 4 tbsp milk


  • 200g of dark brown sugar
  • 200g of butter
  • 1tbs salt
  • 100ml of double cream

(Recipe for this is so easy: Mix all but the double cream on a med heat until bubbles start to appear then take off the heat, stir in the cream and leave for a bit, it’ll keep getting thicker)


  • Half the caramel from above
  • 8 Oz butter
  • 300g Icing sugar (or more to thicken)
  1. Turn oven to 180 C and prep a muffin tin with cases (this mix makes around 15)
  2. Combine the caster sugar and the 8 oz of butter until creamy
  3. Melt the dark chocolate but keep it cool before adding it at step 5
  4. Add the flour, baking powder, eggs and milk and mix
  5. Add the melted chocolate and incorporate
  6. Distribute into the cases (one soup spoon heaped) and bake for 20-25min
  7. Leave to mostly cool then cut the tops off (see picture below)
  8. Now make the caramel and pour half (distributed between them obv) into the holes, then re-cap the cakes
  9. Mix the butter for the icing with the icing sugar, then add the remaining caramel and remix
  10. Pipe (as per) and then flake with sea salt. Bish bash bosh.



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