White Chocolate Chunk Caramel Cupcakes with Pink & Violet Buttercream

Published Saturday, Oct 5 2013, 12:00 BST  |  By  |  Add comment
You can never have too many cupcake recipes so we couldn't resist sharing this one, especially as it uses white chocolate chunks and caramel –yum!

Even better, the cupcakes are topped with eye-catching girly pink and violet hued buttercream. This easy recipe shows you how to put together these pretty impressive looking cakes.

White chocolate caramel cupcakes

© Dr. Oetker


  • Cupcake ingredients:
  • 150g caster sugar
  • 150g margarine
  • 150g self-raising flower
  • 2 medium free-range eggs
  • 75g white chocolate Chunks
  • 2 tablespoons caramel extract
  • Buttercream ingredients:
  • 250g of unsalted butter at room temperature
  • 300g icing sugar
  • 125g white chocolate
  • 2 – 3 teaspoons caramel extract
  • 1-2 teaspoons of violet and pink food colour
  • Chocolate decorations:
  • 25g white chocolate


1 Preheat your oven to 180C/350F/Gas mark 4 and line a muffin tray with muffin cases.

2 Beat the eggs and set aside. Cream the margarine and castle sugar until pale, light and fluffy.

3 Add a tablespoon of the flour and half of the eggs and combine. Add another tablespoon of flour and the remaining egg mixture. Sift the remaining flour and fold into the mixture.

4 Add the white chocolate chunks and mix until completely combined. Add two tablespoons of boiling water and 2 tablespoons of caramel extract and combine.

5 Fill the cupcake cases just over half way with the cupcake batter and bake for 18-20 minutes or until they are firm to touch.

6 Make the buttercream. Over a Bain Marie, gentle melt the 150g of white chocolate and set aside.

7 Cream the butter, milk and icing sugar and caramel extract until light and fluffy. Add the melted white and separate evenly. Add the pink food colouring to one half and combine, then repeat with the other half, adding the violet colouring.

8 Fill a piping bag with the nozzle already in place with the two types of buttercream. Spoon each buttercream side by side so the bag is filled evenly with both buttercream. When the cakes have cooled, pipe the pink buttercream onto half of the cakes and the violet onto the other half.

9 For the decoration, melt the white chocolate over a Bain Marie. Using a spoon or fork, drizzle the chocolate over parchment paper; be as creative as you like.

10 Place in the fridge for 10 minutes. When set, break into funky shapes to use for decoration.

Prep Time

25 minutes

Cook Time

18-20 minutes

Nutrition Information

Makes 10-12 cupcakes

Dr. Oetker has commissioned Lisa Marley to create a range of exclusive recipes for 'The Great Chocolate Bake' - inspiring the nation to push the boundaries of baking with chocolate. For your chance to win a trip to New York, enter your chocolate cupcake here.

Have a baking session with these other easy recipes:
Mary Berry's Choux Pastry
Blueberry Scones
White Chocolate & Ginger Curd Cheesecake
Coffee & Walnut Cake