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Caramel macchiato cupcakes

Makes 12   Prep 45 mins  |  Cook 15 mins

Bake Alice's cupcakes with a surprise caramel centre made with Werther’s Original Creamy Filling, and a cheeky extra candy on top, for the ultimate indulgence


150g unsalted butter, at room temperature
150g caster sugar
2 large eggs, at room temperature
1 tsp vanilla extract
150g self-raising flour
2 tbsp instant coffee granules

For the buttercream
250g unsalted butter, at room temperature
500g icing sugar
1 tsp vanilla extract
1-2 tbsp whole milk

For the caramel sauce
180g Werther’s Original Creamy Filling, plus extra to serve
90ml double cream


1. Heat the oven to 190C/170C fan/gas 5 and line a 12-hole cupcake tray with cases.

2. In a bowl, cream the butter and sugar together until pale, then add the eggs and vanilla and sift in the flour. Mix until fully combined. In a cup, mix the coffee with the 1 tbsp of water until dissolved, then add to the batter, mixing again.

3. Divide the batter equally between the cupcake cases, then bake for about 15 mins until they’ve risen and spring back to the touch. Leave to cool completely.

4. To make the buttercream, in a bowl cream together the butter and icing sugar until smooth, then add the vanilla, then slowly add the milk, creaming until you have a piping consistency.

5. To make the caramel sauce, melt the Werther’s Original Creamy Filling and the double cream in a pan over a low heat, mixing until smooth. Leave to cool slightly.

6. Use the end of a piping nozzle or an apple corer to scoop out a hole in the middle of the cupcakes. Fill each one with the caramel sauce, then pipe the buttercream on top. Finish by drizzling the remaining caramel sauce and top with a Werther’s Original Creamy Filling.

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