Caramel Chocolate Cupcakes With Mascarpone Frosting

Name: Caramel Chocolate Cupcakes With Mascarpone Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g milk chocolate, broken into pieces; 175 g butter; 1 tsp vanilla extract; 180 g caster sugar; 4 None eggs; 200 g plain flour; 2 1/2 tsp baking powder; 12 None soft caramel sweets; 150 ml whipping cream; 100 g white chocolate, broken into pieces; 300 g mascarpone; 2 tbsp Licor 43 or triple sec; 3 leaves gelatine, soaked in cold water; 25 g dark chocolate, broken into pieces; 1 None Flake, crumbled

Servings: persons

150 g milk chocolate, broken into pieces
175 g butter
1 tsp vanilla extract
180 g caster sugar
4 None eggs
200 g plain flour
2 1/2 tsp baking powder
12 None soft caramel sweets
150 ml whipping cream
100 g white chocolate, broken into pieces
300 g mascarpone
2 tbsp Licor 43 or triple sec
3 leaves gelatine, soaked in cold water
25 g dark chocolate, broken into pieces
1 None Flake, crumbled

1
Preheat the oven to 350u00b0F. Line a 12-cup cupcake pan with paper liners.
2
For the batter, melt the milk chocolate in a heatproof bowl set over a pan of simmering water. Beat the butter, vanilla extract, sugar and a pinch of salt with the whisk of a mixer until creamy. Beat in the eggs one at a time then stir in the melted chocolate. Sift in the flour and baking powder and stir to combine. Spoon into the paper liners and press a caramel into the center of each. Bake for 30 mins and cool on a wire rack.
3
Meanwhile, for the frosting, heat 1/4 cup cream in a saucepan. Remove from the heat, add the white chocolate and stir until melted. Allow to cool. In a bowl, beat the mascarpone, triple sec and 2 tbsp sugar until smooth. Beat the remaining cream until it forms stiff peaks and fold it into the mascarpone mixture, along with the white chocolate mixture and the gelatin. Chill until the frosting begins to set then transfer to a piping bag fitted with a large star nozzle.
4
To serve, remove the cupcakes from the paper liners and swirl some of the frosting on each.

1320

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 g milk chocolate, broken into pieces, 175 g butter, 1 tsp vanilla extract, 180 g caster sugar, and more.

Yes, Caramel Chocolate Cupcakes With Mascarpone Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!