Makes 12

250g butter

1/3 cup Dutch cocoa or baking cocoa

1 cup water

100g good quality dark chocolate, finely chopped

¾ cup caster sugar

1 egg, whisked

2 tsp vanilla extract

11/3 cups plain flour

2 tsp baking powder

¾ cup icing sugar, sifted

380g can Top ‘n’ Fill caramel

1 Preheat oven to 180°C. Line 12 muffin moulds with paper cases. Place 125g butter, cocoa and water into a saucepan over a medium heat, stirring until butter has melted and mixture is well combined. Bring to the boil. Remove from heat and add chocolate and sugar. Stir until chocolate melts. Cool.

2 Add egg and vanilla. Stir until combined. Sift flour and baking powder over mixture and gently stir until just combined. Spoon into prepared muffin moulds. Bake for 15-20 minutes or until cooked through when tested in the centre with a skewer. Transfer to a wire rack to cool.

3 Using an electric beater, beat remaining 125g butter until creamy and as light in colour as possible. With motor running, add icing sugar, 1 tbsp at a time, beating until well combined and smooth. Transfer caramel to a bowl and stir until smooth. Add half the caramel to frosting and beat until combined. Spread frosting onto cooled cupcakes, forming a small indentation in top of frosting.
Fill dent with caramel. Serve.