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  • 1 packet Golden cloud choc-mint muffin mix (mixed according to the package instructions, I use milk rather than water when preparing the batter)
  • 1 can caramel condensed milk
  • 1½ cups chocolate icing
  • 1 Peppermint Crisp chocolate bar

Bake the mixture in cupcake cups as per packet instructions and let the cupcakes cool down. Use an apple corer and remove the middle portion of each cupcake.
Whip the caramel condensed milk and fill the hole. Plug the filled hole with the core of cake you removed. Spread each cupcake with a thin layer of caramel.
Ice as desired and decorate with crushed mint crisp chocolate.

I like to use the muffin mix it has the mint and chocolate pieces and makes a nice moist cupcake that everyone loves.

Photo and recipe: Thys Venter

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