for 10 cupcakes
- For the cupcakes
- ½ cup butter
- ½ cup light brown sugar
- 2 eggs (beaten)
- 1 ¼ cups All purpose flour
- 1 teaspoon Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- For the topping
- ¼ cup unsalted butter
- ⅜ cup cream (48% fat)
- ½ teaspoon vanilla extract
- 3 ½ cups powdered sugar
- For the salted caramel sauce
- 1 ⅛ cups superfine caster sugar
- 4 tablespoons water
- ⅔ cup cream (38% fat)
- ¼ cup butter
- ½ teaspoon Sea salt
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 10 paper cases in a bun tin.
Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
Beat in the eggs, gradually until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.
Spoon into the paper cases and bake for about 25 minutes until golden and firm to the touch.
For the topping: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
Sift in the icing sugar and beat until thick and smooth.
Spoon into a piping bag and pipe on top of the cakes.
For the salted caramel sauce: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan, (do not stir) until the sugar has dissolved. Increase the heat and bubble for 4-5 minutes until golden brown. Remove from the heat and carefully stir in the cream and butter. Stir in the salt. Pour into a bowl and leave to cool.
Drizzle the caramel sauce over the buttercream