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Three chocolate cupcakes topped with gold caramel shads Tried & Tested

Gold praline topped chocolate cakes

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4 stars based on 5 ratings

Wow your friends with these beautiful gold praline topped cupcakes that look and taste exquisite.

 

Key Information

  • Prep:
  • Bake:
  • Makes:16
  • Skill level:medium

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Ingredients

For the cupcakes

  • 110g 4 oz Butter softened
  • 2 2 Eggs large, whole
  • 75g 2¾ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 40g 1½ oz Cocoa powder
  • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar

For the buttercream

  • 75g 2¾ oz Plain chocolate (70% cocoa)
  • 150g 5⅜ oz Butter softened
  • 300g 10⅝ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 1½tsp 1½tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 1tsp 1tsp Milk (whole)

For the praline

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5). Line cupcake trays with 16 cupcake cases.

  2. Classic mode Step 2

    Place all of the cupcake ingredients in a mixing bowl and beat well until smooth.

    Ingredients for this step

    • 110g 4 oz Butter softened
    • 2 2 Eggs large, whole
    • 75g 2¾ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 40g 1½ oz Cocoa powder
    • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  3. Classic mode Step 3

    Divide the mixture between the cupcake cases, making sure they are no more than two thirds full.

  4. Classic mode Step 4

    Bake for 15-18 minutes or until well risen and they spring back when gently touched. Leave to cool.

  5. Classic mode Step 5

    To make the buttercream melt the chocolate in a bowl over a pan of simmering water before leaving to cool slightly. Beat the icing sugar into the softened butter and add the vanilla. Mix in the melted chocolate, adding the milk if required.

    Ingredients for this step

    • 75g 2¾ oz Plain chocolate (70% cocoa)
    • 150g 5⅜ oz Butter softened
    • 300g 10⅝ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 1½tsp 1½tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
    • 1tsp 1tsp Milk (whole)
  6. Classic mode Step 6

    To make the praline: gently heat the caster sugar and almonds in a non-stick small frying pan to make a caramel. Try not to stir whilst the sugar is dissolving. Once the caramel has turned a golden colour pour onto non-stick baking parchment or a silicone mat, adding a sprinkle of the edible glitter immediately before leaving to cool. Once cool remove and break into pieces.

    Ingredients for this step

  7. Classic mode Step 7

    To assemble the cupcakes pipe a swirl of icing on top of each cake or smooth icing on with a pallet knife. Place a few shards of the almond praline on top of the icing and serve.