Show-stopping, finger-licking, lip-smacking loveliness. These gooey and oh-so-indulgent cupcakes are made with chocolate and salted caramel with soft centres and a squidgey top. Follow the method to find out how to make these gorgeous treats any time of the year.

Ingredients (for 9 cupcakes)

  • 85g of butter
  • 1 egg
  • 100g of 00 flour
  • 1/2 sachet of baking powder
  • 100g of 50% dark chocolate
  • 75g of whole milk
  • 70g of granulated sugar
  • 20g of bitter cocoa


For the salted caramel sauce

  • 200g of granulated sugar
  • 90g of butter
  • 100g of liquid cream for desserts
  • 40ml of water


For the chocolate topping

  • 100g of dark chocolate
  • 100g of liquid cream for desserts
  • 250g of mascarpone
  • 50g of icing sugar


You’ll need to prepare the salted caramel sauce in advance. Here’s how:
Pour the sugar and water into a saucepan and cook over a low heat until the consistency is syrupy and the colour is dark golden. Remove from the heat and add the warm cream and room-temperature butter, stirring with a whisk then pour into a sterile jar.


How to prepare the chocolate topping:
Heat the cream almost until boiling. Remove from the heat and pour in the finely chopped chocolate, mix with a whisk and leave to cool completely. Before using, add the mascarpone and whip with an electric whisk.


Preparing the cupcakes:
Cut the chocolate into small pieces, place in a saucepan and melt it gently on your hob. Let it cool to room temperature.

Mix the soft butter with the sugar with a whisk or in an electric mixer, add the egg and incorporate it completely. Pour in the now cooled chocolate, then gradually pour in the milk and finally the sifted flour, yeast and cocoa. Place the mixture in a piping bag without a nozzle and fill the cups up to just over half.

Place the baking cups on the baking tray and place in the centre of the oven pre heated at 180°. Remove from the oven and leave to cool completely.

The finishing touch to bring it all together:
Make a hole in the centre of each cupcake and pour the caramel into a piping bag without a nozzle then fill each one.

Place the topping mixture in another piping bag with a star nozzle and decorate the cupcakes. Add some currants, biscuits and golden powder.


Turn the oven on at 120°.
Place a sheet of baking paper on the baking tray and arrange the jars and lids. Place the tray in the oven in a central position and leave for at least 20 minutes. Once the necessary time has passed, remove the jars from the oven using the potholders and immediately fill them with the caramel and then close them hermetically.

Unlike muffins which have a dome shape, cupcakes must remain flat at the end of cooking and then be decorated with a topping/frosting.

It is possible to store the cupcakes without filling under a glass bell jar for 3 days and then add the creamy filling and top just before serving them. Once filled, store in the refrigerator and keep at room temperature for 30 minutes before consuming.