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.
