Chocolate Caramel Cupcake Parfaits IMAGE Author: Canadian Living Credits: Chocolate Caramel Cupcake Parfaits IMAGE

The three components in this recipe are each superb on their own; when combined, they make a crazy-delicious dessert. Layer them in rocks glasses or glasses with a similar diameter to the cupcakes.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2016


Caramel Sauce:
  • 1/4 cup butter
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/4 cup whipping cream (35%)
Chocolate Cupcakes:
  • 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3 tablespoons cocoa powder sifted
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 2 teaspoons white or cider vinegar
  • 1 chocolate-covered toffee bar (such as Skor), chopped
Vanilla Whipped Cream:
  • half vanilla bean
  • 1 cup whipping cream (35%)
  • 1 tablespoon icing sugar


Chocolate Cupcakes: In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt; whisk in oil, vanilla and 1/2 cup water. Stir in vinegar. Divide among 6 paper-lined muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, about 18 minutes. Cool in pan for 10 minutes; transfer directly to rack to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)

Caramel Sauce:
While cupcakes are baking, in saucepan, cook butter, sugar and lemon juice over medium heat, stirring until butter is melted and sugar is dissolved. Continue to cook, without stirring, until light amber in colour, 4 to 5 minutes.

Remove from heat; standing back and averting face, stir in cream. Pour into heatproof bowl; let cool until lukewarm, about 45 minutes.

Vanilla Whipped Cream:
While caramel is cooling, using paring knife, halve vanilla bean lengthwise. Scrape seeds into bowl; pour in cream. Beat in icing sugar until stiff peaks form.

Assembly: Using serrated knife, cut cupcakes horizontally into thirds. Place 1 bottom third, cut side up, into each of 6 serving glasses; drizzle each with heaping 1 tsp of the caramel. Spoon heaping 1 tbsp of the whipped cream over top. Repeat layers twice. (Make-ahead: Cover parfaits and remaining caramel with plastic wrap; refrigerate for up to 24 hours.) Drizzle with remaining caramel.

Garnish: Sprinkle parfaits with toffee bar pieces.

Tip from The Test Kitchen: You can make these parfaits in canning jars instead of glasses. Simply screw on the lids, then bring them to your next dinner party!

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 200 mg
  • Sugars 33 g
  • Protein 4 g
  • Calories 523.0
  • Total fat 37 g
  • Potassium 139 mg
  • Cholesterol 87 mg
  • Saturated fat 18 g
  • Total carbohydrate 47 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Caramel Cupcake Parfaits