Caramel Rocky Road Cupcakes

I’ve sort of had an untold agreement with most of the groups of friends I’ve been with:

Any special occasion, cupcakes or dessert are a must!

I decided to attempt a super decadent, hybrid rocky road version of a cupcake, caramel included.

I had a massive batch of dulce de leche leftover from a previous venture, I had to incorporate this amazing South American caramel into these cupcakes. If you haven’t made dulce de leche before, I strongly recommend that you drop whatever you are doing and check out this liquid gold.

If you can’t make dulce de leche, simply substitute for another form of caramel. I love date caramel, but I guess caramel top and fill or another type of thick caramel will be fine too.

Serves: 12

Caramel Rocky Road Cupcakes


©       125g butter (room temperature)

©       125g raw sugar

©       2 eggs

©       150g self-raising flour

©       2 tbsp. milk

©       1 tbsp. shredded coconut

©       1 tbsp. pure cocoa powder

©       2 tsp. vanilla paste

©       2 tbsp. dulce de leche*

©       1 tsp. salt

©       1 tsp. nutmeg

©       1 tsp. cinnamon

Rocky Road Topping:

©       1 tbsp. coconut

©       200g milk chocolate

©       60g mini marshmallows

©       15g chopped dates

©       10g sultanas

©       20g dulce de leche (caramel of choice)

©       3 ginger nuts (crumbled)

©       1 brownie (crumbled)


©       1 ginger nut (crushed into powder)

©       2 tablespoon dulce de leche (caramel of choice)

©       15g milk chocolate melted

*Dulce de leche is a South American caramel – substitute for caramel of choice. Such as date caramel, tinned caramel, etc.

  1. Preheat an oven to 180C.
  2. Line a 12 hole cupcake tray with 12 cupcake liners of choice.
  3. Using a mixer, whisk room temperature butter until fluffy (almost white in colour).
  4. Adding a tsp. of sugar at a time (or the whole thing at once if you are impatient), blending well with each incorporation until completely combined.
  5. Whisk one egg at a time into the mixer.
  6. Switching to a wooden spoon (to maintain the aerated batter), sift flour, cocoa powder, salt, nutmeg and cinnamon and stir to combine.
  7. Fold in vanilla paste, 1 tbsp. dulce de leche, and shredded coconut.
  8. Place even amounts of the batter into each liner. Tap the tray gently on the bench to remove major air bubbles in the batter.
  9. Spoon a small dollop of the remaining dulce de leche (caramel) over each unbaked cupcake.
  10. Bake for 12 minutes, and then grill on 180C for 2 minutes to caramelise the top of the cupcake.
  11. Meanwhile, use another bowl to make the caramel rocking road topping.
  12. Melt the milk chocolate over a double boiler or in the microwave.
  13. Combine all the ingredients into a bowl, then pour the milk chocolate over the mixture and mix well.
  14. Transfer into a baking sheet, leave to set in the fridge.
  15.  Remove from the cupcakes from the oven. As soon as possible, place the cupcakes onto a drying rack (out of the tray – as this dries out the cupcakes) and leave to cool completely.
  16. Once cooled, assemble each cupcake with a dollop of dulce de leche, then a large handful of set caramel rocky road. Top with drizzled melted chocolate and crumbled ginger nut. Repeat with the other 11 cupcakes.
  17. Enjoy!




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