Choc Caramel Cupcakes Gluten & Sugar Free Recipe

Sugar free chocolate caramel cupcake recipe | 180 Cakes Perth WA

What do you need?

1 packet of 180 Cakes Chocolate Cupcake Mix

45g soft unsalted butter (or melted coconut oil)

95ml milk (or nut milk)

3 large eggs (or your fav egg substitute)

250ml cream (or coconut cream)

100g sugar free caramel


  1. Preheat oven to 150°c (with fan) or 170°c (without fan). Place patty pans into cupcake tray or use a silicone mould.
  2. Place butter, eggs, milk and cupcake mix in a large bowl and use electric beater to combine on low speed for 30 seconds and high speed for 30 seconds.
  3. Divide mixture evenly between patty pans or silicone mould.
  4. Bake for 20 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging. Let cool in tin completely.
  5. In a bowl beat the cream with an electric mixer until soft peaks form.
  6. Pipe or spoon the whipped cream on top of the cooled cupcake and drizzle with the sugar free caramel.
  7. Share your creation! Take a pic, upload to Facebook or Instagram and don’t forget to tag @180cakesau.


Nutritional information - 180 Cakes Caramel Cupcakes Recipe


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Hi, I'm Kara!

Creator of 180 Cakes. My love of baking started in 2005 when I started my Chef Apprenticeship. // READ MORE


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