Chocolate Peanut Butter Caramel Cupcakes recipe

Preparation Time: 30 minutes | Cooking Time: 20 minutes

These squidgy chocolate cupcakes have a few hidden ingredients - peanut butter and mayonnaise. The mayonnaise makes it extra rich, squidgy and decadent - these are fantastic birthday cupcakes, but they would also be great cupcakes for anyone who has a sweet tooth!


  • 250g plain flour
  • 250g mayonnaise
  • 250ml water
  • 200g caster sugar
  • 4 tbsp. cocoa powder
  • 2 tsp. bicarbonate of soda
  • 3 tbsp. peanut butter
  • 1 tsp. vanilla extract
  • 175g dark brown sugar
  • 220g icing sugar
  • 75ml single cream
  • 50g melted butter
  • 1/2 tsp. vanilla extract
  • 2 tbsp. peanut butter


  1. Preheat oven to 180C and grease 16 cupcake liners. Place onto a baking tray.

  2. In a large bowl, whisk the flour, caster sugar, cocoa powder and bicarb together. In another bowl, whisk the mayonnaise, water, peanut butter and vanilla extract together. Make a well in the centre of the dry ingredients and add the wet mixture. Gradually stir to combine until you have a smooth batter.

  3. Divide the batter between the prepared cupcake liners. Bake the cakes for 15-20 minutes until they spring back to the touch. Leave to cool on a wire rack.

  4. Place the dark brown sugar, single cream and melted butter into a saucepan. Bring to the boil, stirring often. Once boiling, take the pan off the heat and stir in the icing sugar and vanilla extract. Place the pan over a bowl of ice water. Whisk using an electric mixer until fluffy and light, then beat in the peanut butter. Use the icing to ice the cupcakes.

You can omit the peanut butter if you like - or you could use a nut free butter such as soybean butter for a similar flavour. Recipe makes 16 cupcakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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