This year I have somehow started a bit of a thing where I have assigned myself with the job as ‘Birthday Cake Maker’ in my family. Earlier on in the year I made my Dad the Kit Kat Cake based on the one by Made in Melissa’s Kitchen, and for Brother 2, I made a favourite of his, the Swimming Pool Cake originally made by Women’s Weekly.
Last weekend, we celebrated Brother 1’s 21st Birthday! So I was more than happy to take on the role of Birthday Cake Maker once again. With Brother 1’s permission to make something cakey that wasn’t a cake (we decided to keep it a surprise, so that was the best way I thought to describe cupcakes!), and with his favourite flavours in mind, I created Chocolate Caramel Sundae Cupcakes! But with these cupcakes, there is more to them than meets the eye…there is something hidden deep within…an Arnott’s Caramel Crown cooked inside the Vanilla Cupcake! Just incase the caramel icing and chocolate fudge didn’t make them choc-caramelly enough.
I had SO much fun making these cupcakes. I was really lucky having all of the elements work out exactly how I wanted them too, which made them quite easy to assemble. After having the ideas floating around my head for a couple of weeks, it was so good to see the end result right in front of me!
Chocolate Fudge Icing
(also used for my Chocolate Raspberry Bites)
220g chocolate (Cadbury Dairy Milk is my favourite to use!)
40g unsalted butter
1/2 can sweetened condensed milk
1. In a microwave safe bowl, melt the 220g of chocolate, butter and condensed milk on a low heat in a microwave.
2. Once all of the ingredients are combined, spoon the fudge into a baking paper lined tray and flatten and smooth with a spatula or knife until it is at a thickness of approximately 1/2 cm. Set in the refridgerator.
3. Once the fudge is set, use either a cookie cutter or a knife to create the shape required for your ‘icing’.
Caramel Royal Icing
Recipe adapted from taste.com.au
1 1/2 pure icing sugar
1. Lightly whisk eggwhite and a few drops of butterscotch flavouring in a glass bowl.
2. Gradually add icing sugar, beating until smooth and combined.
3. Store in an airtight container (if you don’t, it will set!)
NOTE: Depending on your taste preferences, you may like to add more butterscotch flavouring. Do this as you are gradually adding the icing sugar, and taste as you go.
40g unsalted butter
1 tsp vanilla essence
1. In a small bowl, beat butter and vanilla essence until light and fluffy.
2. Gradually add icing sugar until it is a thick consistency (but make sure it is smooth enough to be used in a piping bag).
Chocolate Caramel Sundae Cupcakes
Your favourite Vanilla Cupcake Mixture
Arnott’s Caramel Crowns (or a biscuit of your choice)
Caramel Royal Icing
Chocolate Fudge ‘Icing’
Arnott’s Funsticks (or other similar wafer sticks)
1. Preheat oven to the correct temperature required for your favourite vanilla cupcake recipe. Prepare a muffin tray with cupcake cases.
2. Follow the directions for your chosen vanilla cupcake recipe or box mix to make the mixture.
3. Divide the cupcake mixture in half and use this to half fill your cupcake cases. Place a caramel crown in the middle of each cupcake and then use the remaining mixture to top up the cases until 3/4 full.
4. Bake the cupcakes for the required amount of time.
5. When cupcakes are cool, cover with the caramel royal icing. Set until hardened.
6. To assemble the cupcakes: Place the chocolate fudge ‘icing’ on top of the caramel royal icing. Use a piping bag to pipe a small amount of buttercream icing on top of the chocolate fudge ‘icing’ and top with a raspberry lolly. To insert the wafer stick, use a skewer to make a hole in the chocolate and caramel icings, and then place in the funstick (or other wafer stick). Top with sprinkles.
The end result…a sweet vanilla cupcake stuffed with a gooey caramel biscuit, topped with lots of yummy treats! My Mum’s suggestion? Pull off the top and save the best bit til last!