These Galaxy Caramel cupcakes are a must-try for all chocolate lovers! Fluffy chocolate cupcakes filled with gooey caramel, topped with decadent milk chocolate buttercream and a piece of Galaxy Caramel chocolate.
If you liked my Dairy Milk cupcakes, I think you're going to LOVE these Galaxy Caramel cupcakes! They are pretty much exactly the same except I swapped out the Dairy Milk for Galaxy chocolate and added a tasty filling. They were such a hit with my family over the weekend so I just had to share them on the blog!
They're soft, fluffy chocolate cupcakes filled with caramel, topped with Galaxy chocolate buttercream and finished off with Galaxy Caramel chocolate and a caramel drizzle. They are super easy to make and suitable even for brand-new bakers. I can't wait for you to try them!
For detailed ingredient notes, tips and step-by-step instructions, keep on reading. If you prefer to skip straight to the condensed version of the recipe, you can find it in the recipe card at the end of the post. Enjoy!
Ingredients
- Butter: Use softened, unsalted butter for these cupcakes. To soften it, leave it out of the fridge at room temperature for 60 minutes before baking or pop it in the microwave for 10-15 seconds, being careful that you don't melt it.
- Caster sugar: Also known as superfine sugar. This is simply a finer version of granulated sugar and is the best kind to use for making cupcakes.
- Eggs: I used medium-sized eggs when testing this recipe so that's what I recommend you use. If you find your cake batter is a little too thick because your eggs are smaller, you can add a splash of milk to loosen it.
- Flour: Self-raising flour is the type you want to use for baking Galaxy Caramel cupcakes. This means you don't need to add any extra baking powder or baking soda.
- Cocoa powder: To transform your vanilla cupcakes into chocolate ones! Use unsweetened cocoa powder, not hot chocolate powder.
- Caramel: I used Carnation tinned caramel to fill and decorate the cupcakes with. Feel free to use whatever caramel you like best, or you can even make your own.
- Icing sugar: We'll use icing sugar along with more butter and some melted Galaxy chocolate to make the buttercream. Icing sugar is also known as confectioner's sugar in some countries.
- Galaxy chocolate: To add that classic Galaxy flavour to the buttercream. Make sure that the melted Galaxy chocolate is completely cool to the touch before adding it to the buttercream- it'll curdle otherwise.
- Galaxy Caramel chocolate: Finally, you'll need 12 rectangles of Galaxy Caramel to add on top of the cupcakes for decoration.
Equipment
Aside from the ingredients, here's what you'll need to make these easy chocolate caramel cupcakes...
- Food scale: I do include cup measurements for some of my recipes but when it comes to baking cupcakes, I recommend using a food scale for best results.
- Cupcake tin and cases: You'll need a 12-hole cupcake tin and 12 paper cupcake cases.
- Bowls and utensils: A large bowl and a wooden spoon for mixing, a smaller heatproof bowl for melting the chocolate, and some smaller spoons to transfer the cake batter to the cases.
- Piping bags and nozzle: I used a large star nozzle to cut out the centre of the cupcakes as well as to pipe the buttercream on top. I also used 2 piping bags- One to pipe the caramel inside (and on top) of the cupcakes and one for the buttercream.
- Apple corer: If you don't have a piping nozzle to hand, you can use an apple corer to cut out the centre of each cupcake.
How to make Galaxy Caramel cupcakes
Step 1: Preheat your oven to 180°C and line a cupcake tin with 12 paper cases.
Step 2: Add 190g of softened butter to a large bowl. Mix in 190g of caster sugar until soft and fluffy then stir in 1 teaspoon of vanilla extract.
Step 3: Add 4 medium eggs, 150g of self-raising flour and 40g of cocoa powder to the bowl. Mix well until you have a smooth, slightly thick cake batter. You can use an electric whisk or stand mixer to help you if you're finding it tricky to mix. If the batter is too thick, you can add a tablespoon or two of milk to help loosen it a little.
Step 4: Divide the cake batter evenly between the 12 cases and bake for 20-25 minutes on the middle shelf. You'll know they're done when a toothpick through the middle comes out clean. Transfer them to a wire rack and leave them to cool completely.
Step 5: Once the cakes are cool, use a large piping nozzle or apple corer to remove the centre of each cupcake. Pipe some caramel into each hole, all the way to the top.
Step 6: Now let's make the buttercream! Start by melting 180g of Galaxy chocolate then set aside to cool completely.
Step 7: Add 180g of softened butter to a bowl and slowly mix in 250g of icing sugar until soft and fluffy. Add in the cooled melted Galaxy chocolate and mix until smooth.
Step 8: Pipe or spoon the buttercream on top of the cupcakes and top each one with a piece of Galaxy Caramel chocolate. You can also pipe extra caramel on top if you like.
All that's left to do is enjoy!
Top tips
- Use ready-made caramel for ease and speed!
- Make sure the melted chocolate is completely cool to the touch before you add it to the buttercream to prevent curdling.
- If the cake batter is too thick, add a splash of milk to help loosen it a little.
FAQ
If you keep them in an airtight container in a cool, dry place like a kitchen cupboard, they'll last for up to 3 days.
Yes! To freeze your chocolate caramel cupcakes, put them into airtight containers and freeze for up to 1 month. You can also freeze them on a baking sheet until solid then pop them into bags before returning to the freezer. To defrost them, let them sit out at room temperature for an hour or two until fully thawed. Do not refreeze.
Yes, you can make this recipe gluten-free by switching out the self-raising flour for a gluten-free self-raising flour blend. You'll also need to add ¼ teaspoon xanthan gum if your flour blend doesn't already contain this. The rest of the ingredients are typically already gluten-free.
I hope you like these Galaxy Caramel cupcakes! If you make them at home, please leave a rating and/or comment to let me know how it goes. Enjoy!
More Mars chocolate recipes
Chocolate Galaxy Caramel Cupcakes
Ingredients
Cupcakes:
- 190 g Butter, softened
- 190 g Caster sugar
- 1 Teaspoon Vanilla extract
- 4 Medium Eggs
- 150 g Self-raising flour
- 40 g Unsweetened cocoa powder
Filling:
- 80 g Carnation caramel (or homemade if you prefer)
Galaxy buttercream:
- 180 g Galaxy chocolate
- 180 g Butter, softened
- 250 g Icing sugar
Topping:
- 12 Pieces Galaxy Caramel chocolate
- 20 g Carnation caramel
Instructions
Cupcakes:
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 cases.
- In a large bowl, cream the butter and sugar together until smooth then stir in the vanilla extract.
- Mix in the eggs, flour and cocoa powder, a little bit at a time, until smooth.
- Divide the mixture evenly between the 12 cases and bake for 20-25 minutes, until a toothpick comes out clean. Transfer to a wire rack to cool completely.
Filling:
- Use a piping nozzle or apple corer to cut a hole into the centre of each cupcake. Use a piping bag to fill each hole with the caramel, all the way to the top.
Galaxy buttercream:
- Melt the Galaxy chocolate and set it aside to cool completely.
- Add the softened butter to a bowl then mix in the icing sugar a little bit at a time until smooth. Then stir in the cooled melted Galaxy.
- Transfer the buttercream to a piping bag and pipe a swirl onto each cupcake. Top with a piece of Galaxy Caramel then drizzle some more caramel on top.
Notes
- Store in an airtight container for up to 3 days.
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