If I had to pick a favourite Cadbury chocolate flavour, Caramello would be it! That’s probably why these Caramello Muffins are the third Caramello recipe I have shared in the space of a few weeks, the others being Caramello balls and Caramello Slice. As with the others, this recipe uses a full block of chocolate, and you can use any flavour you like, it doesn’t have to be Caramello.
Each muffin contain three squares of chocolate, with two stuffed inside the muffin. If you use Caramello like I have, you will get some nice gooey caramel when you bite into the muffin. Each muffin is also topped with another square of chocolate. These might not be healthy but who cares, they taste amazing!
- 125g butter, chopped
- 100g cooking chocolate (milk, dark or white, I used milk)
- 4 eggs
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup plain flour
- 1 1/4 teaspoons baking powder
- 220g block Cadbury Caramello chocolate
Preheat oven to 180c and line your muffin tins with 12 cupcake liners.
Add the butter and chocolate to a large microwave safe mixing bowl and melt together in the microwave.
Add the eggs, sugar and vanilla to the chocolate mixture and stir until well combined.
Add the flour and baking powder and mix until just combined.
Spoon 2/3s of the muffin mixture into the muffin tins. Break up your block of chocolate and place 2 squares into each cupcake liner. Spoon the remaining mixture on top of the chocolate. Roughly chop the remaining chocolate and sprinkle on top of the muffins.
Bake for 20 minutes or until cooked through.
Cool for 10 minutes in the tin before turning out to cool completely.
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