Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

Overloaded with chocolate!
Overloaded with chocolate!

These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!

Chocolate Overload Cupcakes
Chocolate Overload Cupcakes

I'm drooling just thinking about them...



  • 200g plain flour
  • 2tbs baking powder
  • 40g cocoa powder
  • 250g caster sugar
  • 80g unsalted butter, at room temperature
  • 240ml whole milk
  • 2 eggs
  • 1tsp vanilla bean paste


  • 280g butter, softened
  • 100g cocoa powder
  • 400g icing sugar

Caramel Sauce:

  • 75 grams best-quality unsalted butter
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml double cream
  • 1 teaspoon fleur de sel


  • For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
  • Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
  • Mix until all combined well
  • Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
  • For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
  • If needed add some milk or double cream to loosen the mixture.
  • Pipe onto cupcakes once cooled
  • For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
  • Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
  • Stir with a wooden spoon and let cook for a minute or so more
  • Decant into a jug, and once cooled, drizzle over your cupcakes
  • Top with your favourite chocolate bar and serve
  • Eat. Immediately!
Cupcake gloriousness!
Cupcake gloriousness!
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