Ingredients

  • Chocolate Cupcakes
  • 40g Nestle Cocoa Powder
  • 75ml Warm Water
  • 5ml Vanilla Essence
  • 125g Flour
  • 125g Light Brown Sugar
  • 1g Salt
  • 5g Baking Powder
  • 65ml Oil
  • 2 Medium eggs Separated
  • Caramel Chocolate Frosting
  • 125g Butter
  • 250g Icing Sugar
  • 30g Nestle Cocoa Powder
  • 250g Nestle Caramel Treat

Method

  • Mix the warm water, Vanilla essence and cocoa powder together and put aside to cool.
  • Sieve the dry ingredients together, add the oil and egg yolks and cocoa mixture and beat for 2 minutes till well incorporated
  • Beat the egg whites to soft peak and fold them into the chocolate mixture.
  • Pipe into cupcake liners and bake for 15 - 20 min at 180 degrees till a skewer comes out clean.
  • Allow to cool.
  • For the frosting, soften the butter and add the cocoa.
  • Cream together till well incorporated. Add the icing sugar and beat till nice and smooth.
  • Separate the frosting into two bowls and add 200g of caramel to the one bowl with half the frosting and mix well.
  • Using a split piping bag, pick your desired nozzle and fill one half with caramel frosting and the other half with your chocolate frosting.
  • Pipe a swirl on top of the cupcakes and drizzle remaining caramel on top.

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