Small batch Caramilk Cupcakes are the perfect way to enjoy that highly sought after Caramilk chocolate without sacrificing the whole bar!
If you live in New Zealand or Australia you will understand the current Caramilk situation. If not, let me explain. There is a type of chocolate that has invoked hype like no other in this country for quite some time. Apparently it used to be a thing (I'm too young to remember!) but last year, Cadbury reintroduced Caramilk as a limited edition bar. It went NUTS! People who remembered it took a trip down memory lane and people like me who had never heard of it got on board to see what all the fuss was about. Um, worth the fuss!
This chocolate is butterscotchy white chocolate at it's best. And I don't even like white chocolate! Anyway, it was exactly as they said, a limited edition, so people stocked up and then it disappeared off the shelves. Some people were smart (Hi Mum!) and stocked up to keep their kids happy. Other people stocked up hoping to make a pretty penny reselling it on the chocolate black market once we got desperate. But unluckily for them, it's back!
Fast forward to now and Caramilk is on the shelves (but apparently still for a limited time) and New Zealand is going crazy for Caramilk. You can make Caramilk Mudcake or Caramilk Cheesecake but for those of you who aren't willing to use up a whole block or more of this precious commodity, Small Batch Caramilk Cupcakes is the recipe for you!
These Caramilk cupcakes are similar to my favourite Small Batch Vanilla Cupcakes only with the addition of the chocolate. They're quite a bit sweeter but if you love Caramilk, you'll love these!
This recipe makes only 5 cupcakes...perfect for February when we are still trying to be kind of restrained right? And it has the added bonus of only using up a little more than one third of that precious block of Caramilk!
Enjoy the Caramilk cupcakes!
Small Batch Caramilk Cupcakes
- 40 g butter
- 48 g (8 squares) Caramilk chocolate
- 2 tablespoon caster sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup (70g) flour
- ¼ teaspoon baking powder
- 1 tablespoon milk
- ⅛ teaspoon salt
- 25 g butter (softened)
- ¾ cup (105g) icing sugar (sifted)
- 2 teaspoon milk
- ¼ teaspoon vanilla extract
- Pinch of salt
- 24 g (4 squares) Caramilk chocolate
- Preheat the oven to 180°C/350°F. Line a muffin/cupcake tin with 5 paper cupcake cases and set aside.
- Melt the butter and Caramilk together in a small microwave jug. Allow to cool slightly and then add the sugar, egg and vanilla, and whisk together really well. It may look like the mixture is separating, but give it a really good whisk and it will come together.
- Sift in the flour and baking powder and add the salt. Pour in the milk and combine gently until all ingredients are incorporated.
- Evenly distribute the mixture between the 5 prepared cupcake cases and bake for 15 minutes until the cupcakes are starting to go golden brown and a toothpick inserted into the centre comes out clean.
- Remove from the oven and sit for a couple of minutes before transferring to a cooling rack. Allow to cool completely before frosting.
- Melt the Caramilk in a small microwave proof bowl or jug in 10 second bursts, stirring after each one, for around 40 seconds or until completely melted and smooth. Set aside.
- Combine all ingredients (except the Caramilk) using a spoon or a small hand beater. Add the melted Caramilk and give it a really good stir. I like using a hand mixer to make the frosting nice and fluffy but it's not essential.
- Either use a piping bag and pipe the frosting onto the cooled cupcakes or use a knife and spread it on. Top with extra chopped up Caramilk pieces.
- Frosted cupcakes will keep well in an airtight container at room temperature for a few days...if they last that long!