These super chocolatey cupcakes are scrumptious, and with whiskey buttercream and caramel centres they make the perfect celebratory treat. Why not make some this Father’s day?
These Chocolate Whiskey Caramel Cupcakes are: Vegan, Nut-Free & Gluten Free if a gluten-free flour is used
250g (½ cups) self raising flour (can use gluten-free if needed)
210 / (1 cup) caster sugar (or coconut sugar)
75g (½ cup) CHOC CHICK cacao powder
1 tsp baking powder
240ml (1 cup) dairy-free milk
120ml (½ cup) vegetable oil
1 tbsp whiskey
12 tsp dairy-free caramel
150g (⅔ cup) dairy-free butter
60ml (¼ cup) whiskey
50g CHOC CHICK cacao butter, melted
600g (3 ¾ cup) icing sugar
Raw chocolate, grated (recipe here) (optional)
Pre-heat the oven to 180c and line a cupcake tray with 12 cases.
Place all of the dry ingredients into a bowl and mix together well.
In a jug, mix together the dairy-free milk, vegetable oil and whiskey.
Pour the wet ingredients into the dry and stir together until you have a smooth chocolatey batter.
Divide the mixture between 12 cupcake cases, using approx. ¼ cup of batter per case.
Bake in the oven for 15-20 minutes, until a cake tester comes out clean. Then leave the cupcakes to cool completely on a wire rack.
Once cool, core the cupcakes and fill each one with a tsp of caramel.
For the frosting, add all of the ingredients to a food processor (or mixer) and process until you have a smooth and creamy buttercream.
Transfer the buttercream to a piping bag, using a star shaped nozzle. Pipe swirls onto each of the cupcakes cakes, then drizzle a little caramel over each.
Store the cupcakes in an airtight container at room temperature for up to 3 days.