Name: Chocolate and caramel cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 125 gram butter, chopped, at room temperature; 3/4 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 1 cup self-raising flour; 1/3 cup cocoa powder; 1/2 cup milk; 1/3 cup choc chips; 12 jersey caramels, halved, to decorate; Caramel icing; 1/2 cup brown sugar; 60 gram butter; 2 teaspoon milk; 1/2 cup icing sugar, sifted

Chocolate and caramel cupcakes

Skip to Recipe

Makes 12 Item

Prep

20M

Cook

20M

Total

40M

Ingredients

125 gram butter, chopped, at room temperature

3/4 cup caster sugar

1 teaspoon vanilla extract

2 eggs

1 cup self-raising flour

1/3 cup cocoa powder

1/2 cup milk

1/3 cup choc chips

12 jersey caramels, halved, to decorate

Caramel icing

1/2 cup brown sugar

60 gram butter

2 teaspoon milk

1/2 cup icing sugar, sifted

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.

3.Sift flour and cocoa together onto a plate. Fold into creamed mixture alternately with milk and choc chips, starting and finishing with flour.

4.Spoon mixture into patty cases until 2/3 full. Bake for 15-20 minutes or until cooked when tested with a skewer. Cool in pan for 5 minutes, before transferring to a wire rack to cool completely.

5.CARAMEL ICING: Meanwhile, combine sugar, butter and milk in a small saucepan. Stir over low heat until sugar dissolves. Bring to a boil. Remove from heat. Cool. Stir in icing sugar.

6.Spread icing over cakes. Top with jersey caramel halves. Store in an airtight container.

Makes 12 If prefered, top with choc chips or grated chocolate
Note

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