Photo of Chocolate caramel cupcakes by WW

Chocolate caramel cupcakes

Points® value
Total Time
35 min
15 min
20 min
Very ripe bananas are essential for the gooey texture and sweetness of this delicious sponge.


Plain White Flour

145 g

Bicarbonate of Soda

½ teaspoon(s), level

Baking powder

½ teaspoon(s), level


½ teaspoon(s)

Cocoa Powder

30 g

Egg, whole, raw

1 medium, raw, beaten

Caster Sugar

55 g

Artificial sweetener

2 teaspoon(s)

Fat Free Natural Fromage Frais

80 g


3 medium, very ripe, mashed well

Double cream alternative

120 ml


1 pinch

Caster Sugar

85 g

Dark Chocolate

10 g, curls, to decorate


  1. Preheat the oven to 160ºC, fan 140ºC, gas mark 3. Prepare a cupcake tin with twelve cupcake liners and set aside.
  2. Sift together the dry ingredients in a bowl. Add the egg, sugar, sweetener, fromage frais and mashed banana and mix until the batter is smooth and well combined.
  3. Divide the mixture between the cases and bake in the centre of the oven for 15-18 minutes until risen and springy.
  4. While the cakes are cooling, make your caramel. Slightly warm 30ml of the cream with 30ml water and the salt either on the hob or in the microwave. In a medium saucepan, heat the sugar over a medium heat for a couple of minutes, resisting the urge to stir. The sugar will start to caramelise, you can swirl the pan gently at this stage to mix in the unmelted sugar. Once a light amber colour is reached, switch off the heat and slowly add the warmed cream mixture, stirring constantly.
  5. Once the cakes and caramel have cooled, whip the remaining 90ml cream until stiff. Set 1 tbsp caramel aside for decoration, then whip the remaining caramel and whipped cream together.
  6. Decorate the cakes with a swirl of caramel cream (pipe it if you like), a drizzle of the remaining caramel and a few chocolate swirls.