Caramel Dime Bar Cupcakes

20 August 2012

Have you noticed the lack of cupcake recipe on the blog recently? I hadn't made any for a couple of weeks. I've been busy baking other sweet treats like cakes and yummy desserts though. But you know that cupcakes are my favourites right? I kind of didn't know which cupcakes to make next. I know there's an abundance of cupcake recipes out there... from chilli chocolate to strawberry and goats cheese cupcakes {yes really!} but nothing caught my fancy. I had cupcake block {like writers block}!

Well I finally found a recipe that I really loved and I made these Caramel Dime Bar Cupcakes yesterday. I got the idea from the lovely Sarah at Maison Cupcake, who made Dime Bar Dulce de Leche cupcakes. I played round with the recipe quite a bit so they ended up as a mash up of those and some cupcakes my friend made a few weeks ago with caramel in the middle! They were flipping yummy!

Caramel Dime Bar Cupcakes

Makes 12
Preparation time 30 minutes
Cooking time 20 minutes

160g caster sugar
160g softened butter
3 eggs
160g self raising flour
40g cocoa powder
1 tsp vanilla extract
3 tblsp milk
397ml tin of caramel sauce (I used Carnation caramel}

350g icing sugar
100g softened butter
2 tblsp caramel sauce
2 tblsp whole milk
1 tsp vanilla extract
3 Dime bars {to decorate)

Preheat oven to 180C {350F} Gas Mark 4. Put the shelf in the middle of the oven. Line a 12 hole muffin tin with paper cases.

Put the butter and sugar in a large bowl and beat together using a hand held electric mixer until light and fluffy. Add the eggs one at a time and mix thoroughly after each one. Add the flour, cocoa powder, vanilla extract and milk. Mix on high speed until all the ingredients are fully incorporated but do not overmix. 

Divide the mixture into your paper cases until they are about three quarters full. Pop in the oven for around 18-20 minute.  A skewer inserted into the middle of the cupcake will come out clean when they are ready.

Leave to cool in the tins for a few minutes before transferring to a wire rack. Allow to cool completely before filling with the caramel and covering with frosting.

When they have completely cooled, scoop a small hole out of the middle of each cupcake. An apple corer is the perfect tool for this job. Then fill each hole with a heaped teaspoon of the caramel sauce.

For the frosting, put the softened butter into a large bowl and sift in the icing sugar. Mix together by hand with a whisk until well combined and there are no lumps. Add the milk and mix with a spatula until combined, add the caramel sauce and now mix with a hand held electric whisk. Whisk for about 5 minutes on high speed until the frosting is light and fluffy.

Spoon or pipe the frosting on top of your cupcakes. The frosting was a bit more runny than normal due to the caramel sauce but it firmed up once piped onto the cupcake. Top them with the broken pieces of Dime Bar. 



  1. Hi, you've been picked by last months winner to receive the Funky Foodie medal. If you'd like to send me your name and address by email, I'll get it off to you.

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    scottishmum (@)

    Scottish Mum Blog

  2. Sorry, your blog badge is at:


    1. Oh WOW! I'm so honoured, I never win anything so I'm over the moon to win this and will display my winners badge with pride! xx

  3. hi, these cupcakes look amazing and can't wait to make them. just one question though, it doesn't state what size eggs to use? unless i have overlooked it.

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