Jersey caramel and chocolate cupcakes

1.Preheat oven to 180°C (160°C fan-forced). Line 18 holes of 2 x 12-hole (1/3-cup) muffin trays with paper cases.

2.Using an electric mixer, beat butter and sugar in a bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Sift combined flour and cocoa over egg mixture. Add milk. Using a large metal spoon. fold until just combined. Divide mixture among prepared holes; level surface. Top each with 1 jersey caramel, reserving remaining caramels. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Stand in tray for 3 minutes. Transfer to a wire rack to cool completely.

3.Combine extra butter, extra brown sugar and extra milk in a saucepan over moderate heat. Cook and stir for 2 minutes or until butter melts and sugar dissolves. Bring to the boil. Reduce heat to moderately low; simmer, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat. Stir in icing sugar.

4.Set aside for 10 minutes to cool or until a spreadable consistency. Spread icing over cooled cakes. Top cupcakes with remaining jersey caramels. Serve.