Rich Chocolate and Caramel Cupcakes
Servings
12serves
Cook Time
25minutes
Servings
12serves
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 160c or 140c fan. Line a 12-hole huffin pan with paper cases. Place chocolate, butter and ¼ cup water in a large saucepan, then stir over medium-low heat until melted and smooth. Cool to room temperature.
  2. Add sugar and eggs to the pan and stir with a whisk until well combined. Add the sifted flour and cocoa and stir until just combined. Spoon mixture into the paper cases. Bake for 25 minutes or until muffins are firm when touched gently on top. Remove muffins from pan and cool on a wire rack.
  3. Empty the top’n fill caramel into a bowl and stir until smooth. Use a small sharp knife to cut the tops from the cakes, cutting downwards on a slight angle to make a cavity in the cake. Spoon whipped cream into the cavity, then spoon top’n’fill caramel on the cream. Replace muffin tops and dust with icing sugar.