With a chocolate and caramel topping Chocolate and Caramel Cupcakes are the perfect treat for all the family.
Chocolate and Caramel Cupcakes Recipe
Makes 12
Ingredients:
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
1 1/3 cups plain flour
2 tsp baking powder
¾ cup icing sugar, sifted
380g can Top ‘n’ Fill caramel
Ingredients:
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.
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.
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.
