Mini Chocolate Victoria Sponges with Salted Caramel filling



For the cupcakes:

175g self-raising flour

50g cocoa powder

225g softened margarine

225g caster sugar

4 eggs

For the filling:

Luxury salted caramel filling

150ml whipping cream, whipped                                                                                                                                          

For the decoration:

Sugarpaste decorations


  1. Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 12 hole muffin tin with paper cases.
  2. Place all the cake ingredients in a mixing bowl and beat together until smooth. Divide the mixture between the cases.
  3. Bake in the oven for approximately 20 - 25 minutes until the cakes are risen.
  4. Remove from the oven, leave the cupcakes to cool in the tin for five minutes then turn out onto a wire tray.
  5. When completely cool, remove the cakes from the cases and cut in half horizontally.
  6. Pipe a small bulb of the whipped cream onto the bottom half of the cake. Using a small piping bag, pipe some salted caramel into the centre of the bulb of cream until you see the cream move.
  7. Sandwich together, pipe a small amount of the whipped cream on the top and decorate with a sugar paste heart or sprinkles of your choice.