• 1½ cups (180g) all purpose flour
  • ¾ cups (75g) cocoa powder
  • ½ tsp (3g) baking soda
  • 1 tsp (4g) baking powder
  • ¾ cup (180mL) vegetable oil
  • 1½ cups (300g) sugar
  • 1 cup (285g) greek yogurt or hung curd
  • 2 tbsp (50g) Sprig Salted Caramel
  • ½ tsp (2.5mL) vanilla extract
  • a pinch of salt
  • 1 cup (225gm) cream cheese, softened
  • ½ cup (100gm) butter, softened
  • seeds from half Sprig vanilla pod
  • 1 + ½ cup (180g) icing sugar, sifted
  1. Pre-heat the oven to 170C. Line a cupcake tray with cupcake liners.
  2. Whisk cocoa, flour, salt, baking soda and baking powder into a bowl
  3. In a large bowl, beat oil with sugar.
  4. Add curd, one at a time and mix well after each addition
  5. Add Sprig Salted Caramel
  6. Beat in vanilla using mixer at low
  7. Add the flour mixture to the wet ingredients. Beat until smooth
  8. Pour the batter into cupcake pans and bake until a toothpick inserted in the center comes out clean
  9. To make the frosting, beat the butter, cream cheese and vanilla together until the mixture is light and fluffy.
  10. While the mixture is still running, add the sugar in parts. Beat until the frosting is smooth and fluffy.
  11. Generously top the cupcakes with frosting once they have cooled completely.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/festive-chocolate-caramel-cupcakes/