Chocolate and Caramel Cupcakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ½ cup butter (scant)
- 5 ozs plain Chocolate (for cooking)
- 2 eggs
- ⅜ cup Sour cream
- ½ cup sugar
- 2 ¼ cups all-purpose flour
- 2 tsps Corn starch
- 2 tsps Baking powder
- 1 Tbsp cocoa powder
- 12 Toffee
- For the topping
- ½ cup softened butter
- vanilla bean paste
- ¼ cup sugar
- 3 Tbsps Golden syrup
- ½ cup cream cheese
- 1 ½ cups powdered sugar
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a cupcake or muffin tray with baking paper.
2.
Heat the butter in a pan, add the chocolate and melt, stirring. Leave to cool slightly.
3.
Beat together the eggs, sour cream, sugar and cooled chocolate-butter mixture. Mix the flour with the cornflour, baking powder, cocoa and a pinch of salt, and stir into the wet ingredients.
4.
Divide approximately half of the mixture between the holes in the muffin tin. Place one toffee in the centre of each and then top with the remaining mixture. Bake the cupcakes on the middle shelf of the oven for around 25 minutes, then remove and leave to cool.
5.
For the topping, stir together the butter, a pinch of vanilla paste, the sugar and 1 tbsp syrup until thick and creamy, then stir in the cream cheese. Add enough icing sugar for the mixture to be a good piping consistency. Spoon into a piping bag and pipe onto the cupcakes. Serve drizzled with the remaining syrup.
