Salted Caramel Tim Tam Cupcakes
October 7, 2014 § 4 Comments
Welcome to the first post of Celine’s Eats!
After some urging from several friends, I finally decided to start a food blog! I am so excited to launch Celine’s Eats and share it with all of you! If you have not done so already, you should check out the “About” page to learn more about my food background and my vision for Celine’s Eats.
I am currently studying abroad in Sydney, Australia until late November so I thought it would be appropriate to launch Celine’s Eats with a recipe that highlighted the greatness of an Australian creation – Tim Tams.
If you aren’t familiar with Tim Tams, they are Australian cookies that traditionally consist of two milk chocolate biscuits with a chocolate cream filling, and as if that weren’t enough, the whole thing is coated in chocolate.
I’m pretty sure Tim Tams have a cult following. All of my friends back in the States who have been to Australia, plus my family, have begged me to bring some back for them. My flatmates and I are also obsessed; we basically ate Tim Tams everyday for at least our first month in Sydney.
There are heaps of Tim Tam variations, including double coated, red velvet, chewy caramel, and the ones shown below. The original might actually be my favorite but the other flavors are also great (Yes, I have tried all of those, plus more…).
These cupcakes are hands down the best cupcakes I’ve made so far. The moist chocolate cake with a surprise crunch from the caramel Tim Tam baked inside of it pairs beautifully with the creamy salted caramel buttercream. My flatmates and I devoured almost half of them within twelve hours – they’re seriously that good.
This is my go-to recipe for chocolate cake because unlike most other ones, it is moist and has a deep chocolate flavor. An added bonus is it is made in only one bowl. The cake recipe is also perfect for layer cakes; one batch of the below recipe makes 2- eight or nine inch cakes.
For those of you that do not have access to Tim Tams, you can substitute them with miniature Twix bars and they will still taste amazing!
If you have ideas for other great Tim Tam creations, share them in the comment section below!
Salted Caramel Tim Tam Cupcakes
Yield: 24 cupcakes
Cake portion adapted from “Confessions of a Cookbook Queen”
- 1 ¾ cups granulated sugar
- 1 ¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup milk
- ½ cup oil
- 2 tsp vanilla extract
- ¾ cup boiling water
- 24 Chewy Caramel Tim Tams, cut in half
- Salted caramel, optional
- Salted caramel buttercream, recipe below
Preheat the oven to 350°F/175°C. Line a cupcake pan with cupcake liners.
In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt with a whisk or fork.
Crack the eggs in a separate bowl and break the yolks before adding to the dry ingredients. Add the milk, oil, and vanilla extract and mix well with an electric mixer or wooden spoon.
Add the boiling water and slowly mix until all ingredients are fully incorporated.
Fill cupcake tins halfway and then gently press half a Tim Tam into the batter. It’s okay if the cookie rises to the top.
Cover the cookie with more batter until each tin is about ¾ full. Reserve the remaining 24 Tim Tam halves for decoration.
Bake the cupcakes for 12-14 minutes, rotating the pan halfway through the baking time. It is also helpful to check on the cupcakes at the halfway point because the baking time can vary for different ovens.
When a toothpick inserted into a cupcake comes out with a few moist crumbs, take the pan out of the oven and let it rest on a cooling rack for a minute. When the cupcakes are cool enough to handle, remove them from the pan and allow them to cool completely on the cooling rack.
Optional: Refrigerate or freeze the cupcakes for at least several hours or overnight to keep the cakes moist and make them easier to frost. Let the cupcakes sit at room temperature for about fifteen minutes before frosting them.
Frost the cooled cupcakes, drizzle with salted caramel, if desired, and top with the reserved Tim Tam halves.
Keep cupcakes refrigerated and then about fifteen minutes before they are served, take them out and leave at room temperature.
Salted Caramel Buttercream
Yield: enough for 24 cupcakes or a two-layer nine-inch cake
Adapted from “I Heart Eating”
- 1 cup (225 g) butter, room temperature
- 1/3 cup salted caramel sauce, room temperature
- 1 tsp vanilla extract
- 1 ½ cups confectioners’ sugar
- Pinch of salt
In a large bowl, mix the butter with a mixer or wooden spoon until the butter has a smooth consistency.
Add the caramel and vanilla extract and mix well.
Add the confectioners’ sugar and salt and slowly beat the mixture until the frosting is fluffy and smooth.
Make sure to conduct quality control by doing a taste test 😉
If you wish to thin out the frosting, add a few drops of milk or cream until the desired consistency is reached. To thicken the frosting, more confectioners’ sugar can be added.