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Friday, 18 November 2011

Double Chocolate Cupcakes with Salted Caramel Filling

For this months I love Cake on Mummy Mishaps blog the theme is vegetables. Jenny herself made a delicious looking Carrot, Courgette & Orange cake but I decided to go down the chocolate route & use beetroot.

I've made beetroot cupcakes once before, following a recipe by Vanessa Kimbell that was tried out by Ren Bahan on her blog Fabulicious Food. I made them with Sam and he gave them to his girlfriend for Valentines Day.
Valentine Cupcakes
The only difference in my recipe is that I don't bother grating the beetroot, that sounded too messy for my liking, so I just whizzed the cooked beetroot up to a puree in my blender. I bought the ready cooked beetroot and used that, you just have to make sure it's not the pickled stuff - although I did use beetroot that had vinegar on it last time (not the stuff in the jars) as I ordered the wrong one on my online shop. This time I went into the store and made sure I picked the one that is just in natural juices.

I love salted caramel so I decided to use this as a filling - just to add a few extra calories that I certainly don't need!


Double Chocolate Cupcakes with Salted Caramel Filling - Makes approx 18 cupcakes

225g Self Raising Flour
75g Cocoa powder
280g Caster Sugar
1 tsp Bicarbonate of Soda
3 eggs
150ml vegetable oil
280g Cooked beetroot, blended to a puree 

1/2 can of Carnation Caramel*
Sea salt
*You can make the Caramel yourself if you prefer - I posted a recipe here a while ago, but if you don't have the time or inclination just use Carnation or similar.

284ml Double Cream
200g Dark Chocolate (76% cocoa solids), broken into small pieces
2 tsp Dark Rum
Sea Salt

  • Beat the eggs, oil and beetroot together
  • Sieve the flour, sugar, cocoa powder & bicarb. of soda together and stir into the wet ingredients.
  • Spoon into the cupcake cases
  • Bake in 180 degree C preheated oven for 20 - 25 minutes, until they have risen and spring back when touched.
  • Leave to cool on a wire rack
  • When cakes are cool cut a hole approx 1cm diameter in the top, reserving the cut-out piece of cake.
  • Mix the caramel until smooth and add approx 1/2 tsp of salt (to taste)
  • Spoon into the holes in the cakes & replace the cut-out pieces of cake.
  • Warm the double cream in a pan over low heat, turn off before it comes to the boil and add the chocolate
  • Stir the chocolate/cream until all the chocolate has melted, then add the rum
  • As the chocolate cools down it thickens, when it is thick enough to stay in place but still thin enough to pour off a spoon it is ready to be used on the cakes.
  • Spoon onto the cupcakes and allow to cool
  • When ready to serve sprinkle a few grains of salt on the top

    Blended beetroot
Yummy chocolate batter
Fresh out the oven
Filled with caramel
calorie laden heaven!

    I Love Cake


    1. one word phoahhhhhhhhhhhhhh!!!
      they look heavenly mmmmm my mouth is salivating here!! thanks for linking up i wish i could taste one xx

    2. OMG! I'm making these but without the yucky beetroot!

    3. you honestly cannot taste the beetroot - it needs it to make them nice & moist...take my word for it, they are sooooo moist!

    4. It's the caramel filling that looks so scrummy!

    5. Oooooh i remember these scrummy!! Oooh i need to eat something sweet now :) x



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