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.
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.
- Preheat an oven to 180C.
- Line a 12 hole cupcake tray with 12 cupcake liners of choice.
- Using a mixer, whisk room temperature butter until fluffy (almost white in colour).
- 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.
- Whisk one egg at a time into the mixer.
- Switching to a wooden spoon (to maintain the aerated batter), sift flour, cocoa powder, salt, nutmeg and cinnamon and stir to combine.
- Fold in vanilla paste, 1 tbsp. dulce de leche, and shredded coconut.
- Place even amounts of the batter into each liner. Tap the tray gently on the bench to remove major air bubbles in the batter.
- Spoon a small dollop of the remaining dulce de leche (caramel) over each unbaked cupcake.
- Bake for 12 minutes, and then grill on 180C for 2 minutes to caramelise the top of the cupcake.
- Meanwhile, use another bowl to make the caramel rocking road topping.
- Melt the milk chocolate over a double boiler or in the microwave.
- Combine all the ingredients into a bowl, then pour the milk chocolate over the mixture and mix well.
- Transfer into a baking sheet, leave to set in the fridge.
- 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.
- 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.