Seriously sweet and chocolatey but delicious! Caramel and Daim cupcakes!



  • 125g butter, softened
  • 225g caster sugar
  • 3 eggs
  • 170ml buttermilk
  • 200g plain flour
  • 2 tsp baking powder
  • 30g cocoa powder
  • a pinch of salt
  • 2 large Daim bars, roughly chopped

To Decorate


  1. Preheat the oven to 170c (fan assisted).
  2. Put 12 large cupcake cases into a cupcake tin.
  3. In a free standing or using a handheld mixer beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time beating well in between each addition.
  5. Sieve in the dry ingredients and gently fold together until everything is well combined.
  6. Finally, stir in the buttermilk and Daim pieces.
  7. Divide the mixture between the cupcakes cases, the cases should be around 2/3 full.
  8. Bake in the preheated oven for 20 minutes or until a knife inserted into the middle comes out clean.
  9. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  10. Once the cakes are completely cool, using an apple corer, cut out the middle of the cupcakes, but make sure you don’t cut all the way through to the bottom.
  11. Spoon the caramel into each hole, you need to make sure the caramel has thickened otherwise it will just soak into the sponge.
  12. Finally, decorate with buttercream and the remaining Daim pieces and a drizzle of caramel!