Caramac Cupcakes


I'm so excited to be doing something a little different on my blog today, because realistically, who doesn't like cupcakes? And it's good to switch things up, yanno???

I love baking, probably as much as I actually like eating what I've just made. I like food okay. I SHOULDN'T HAVE TO JUSTIFY MYSELF. Love me <333

So since I've actually found some time where I can actually bake, I thought it would be a perfect to show you how to make these bad boys. 

I found the most amazing blogger that shares recipes that I've had probably 4 or 5 of opened in tabs on my phone for weeks. If not months. 

Jane's Patisserie is absolutely amazing for finding weird and wonderful baking recipes that will make you think both "oh myGOD I've not had those since I was like 6 ???@?@!!?!?" And "HOLY SHIT why did no one think of this before." both while inevitably drooling onto your phone or laptop keyboard, so this is where I found this Caramac Cupcake recipe. 

This recipe makes 12 cupcakes but boy you better believe these didn't last long in my house, between me, my mum, my brother and the builders at our house that my mum took a few over for, these were gone in 24 hours.


150g unsalted butter at room temperature
150g light brown sugar (this gives it a more caramelly taste than caster sugar)
3 medium eggs, beaten
150g self raising flour
2tbsp whole milk

Caramac Frosting
125g unsalted butter at room temperature
250g icing sugar
150g caramac, chopped (or use buttons!)
2-4tbsp whole milk

I then just used some gold hundreds and thousands and little caramac buttons for decoration!

  • First of all you're going to want to preheat your oven to 170C/160C Fan and fill a 12 hole muffin/cake tray with with cupcake cases
  • Cream together the butter and brown sugar with an electric whisk until it's all nice and smooth
  • Add in the beaten eggs (I find it easier to just beat them in a separate bowl with a fork) and the flour and beat it again on a medium speed until it's all nicely mixed. If it's still a little stiff, now's the time to add in some milk and mix it all together
  • Spoon your batter into the cupcake cases so that they're all even and bake in the oven for about 18-20 minutes or until they're golden brown and a knife comes out clean when poked in the top
  • Once the cakes are cool (and I mean cool completely), you can start making the frosting - pop your Caramac buttons or chunks into a microwavable bowl and melt in the microwave until melted and smooth - I did it for 30 seconds, gave it a stir and then popped it in for another 30 seconds - and then leave this to the side
  • Beat the softened butter until it's completely smooth and lightened slightly in colour - this is soooo much easier to do with an electric whisk. Add in the icing sugar about 1/3 at a time, making sure the sugar is fully incorporated and mixed before adding in the chocolate
  • Add the melted caramac to the frosting and beat again till smooth – keep on beating the frosting while adding a little bit of milk at a time until it's at the right consistency for what you want; I think I only used about 2 tablespoons and it was perfect
  • Plop the mix into an icing bag with a nozzle if you want to do a nice little design on the top and pipe onto each of the cupcakes, or just spoon on top!
  • It's finallyyy time to decorate the cakes - I used sprinkles and Caramac buttons - and then eat them, which is obv the best part

These tasted ridiculously good, light and fluffy with the best tasting buttercream frosting I think I've ever tried! 

Hope you enjoyed this, you can find the recipe along with hundreds of other yummy recipes over at Jane's website!

xo, Sophie


  1. These look lovely:)

    Emily xo

    1. They were honestly so good!! Went down a treat xx

  2. these look amazing!!

    Soph x |

    1. They were honestly the best cupcakes I've ever had xx