Cheeky Chocolate Caramel Cupcakes

Cheeky Chocolate Caramel Cupcakes



Shopping List for 12 cupcakes:

125 gr plain flour
200 gr sugar
1/2 teaspoon salt
1/4 teaspoon bicarbonate of soda

15 gr cocoa
125 ml water
125 ml rapeseed oil
50 gr butter

1 egg
40 ml buttermilk
1/2 teaspoon vanilla extract

For the topping:

110 gr soft brown sugar
55 gr butter
30 ml milk
75 gr icing sugar

* Preheat your oven to 180C. Place paper cases into your 2 x 6 or 1 x 12 muffin tin(s)

* In a large bowl, combine the flour, sugar, salt and the bicarb. In a large saucepan over a medium heat, bring the cocoa, water, oil and butter to the boil. Add this gradually to the dry ingrediënts and mix until well combined. Now combine the egg, buttermilk and the vanilla and gradually add this to the batter and mix until well combined. You will find that the batter is very thin, but this is as it should be.

* Fill your paper muffin cases 3/4 full.  Bake them in your preheated oven for about 15-20 minutes or until your caketester comes out clean. Let them cool in the tin(s) for about 5 minutes or so and then you turn them out onto your wire rack to cool completely.

* For the topping, find a heavy saucepan in which you combine the soft brown sugar, butter and the milk. Stir over a low heat until the sugar is dissolved. Up the heat to a medium but do not stir. Cook this for 3-6 minutes or until bubbles form in the centre of the mixture and the syrup turns amber. Remove from your hob and transfer it to a small bowl. Cool it a little to room temperature. Gradually beat in the icing sugar until smooth and well combined. Top the cupcakes with the caramel as best you can.

* If you double the quantities you can make 24 cupcakes.

                                                               "Enjoy"