Chocolate and caramel ... a perfect and popular combination when it comes to chocolate bars, so it should be a perfect combination with cupcakes... I think they are, especially with a gooey caramel centre. But why don't you make them and decide for yourself.
For the Cupcakes...
Ingredients
- 2 tbsp cocoa powder
- 2 tbsp hot water
- 175g softened butter
- 175g golden caster sugar
- 2 eggs
- 2 tbsp golden syrup
- 200g self-raising flour
- 4 tbsp milk
- 100g chocolate caramel bars
- Caramel sauce
1. Preheat the oven to 180C/Gas 4/fan oven 160C. Butter a 20cm/8in round cake tin and line the base with baking parchment.
2. Measure the cocoa into a cup, add the hot water and mix to a smooth paste. Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste in a large mixing bowl and beat with a wooden spoon or electric beaters for 2-3 minutes until smooth. Break the caramel bars into sections and stir into the mixture.
3. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
4. Once cool, core each cupcake and fill with toffee sauce
For the Icing...
Ingredients
•100g chocolate caramel bars
•50g butter
•2 tbsp milk
•100g icing sugar , sifted
To make the icing, break up the caramel bars and put in a small pan with the butter and milk. Gently heat until smooth, stirring all the time, then remove from the heat and stir in the icing sugar (don't worry if it doesn't dissolve immediately, just keep stirring). Leave to cool until it thickens enough to leave a trail when you lift the spoon. Put the cake on a serving plate, pipe the icing over the top then leave to set.
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