Intro: Chocolate Salted Caramel Cupcakes
Ever so indulgent but worth the calories. The batter is easy to make and incredibly moist and based on the chocolate fudge cake recipe from the Black Cat Cafe in Cambridge. For a fruity variation on this recipe try my black cherry chocolate cupcakes.
I got 12 cupcakes from this batter.
100g plain chocolate
1/2 cup water
1 cups caster sugar
1/4 cup cocoa
3/4 cups self-raising flour
1 can nestle caramel, dulche de leche or other thick caramel.
Good quality sea salt
1 quantity of vanilla yogurt frosting. Try this one.
Preheat the oven to 170C or 150C fan. Place the paper cases in the tray.
Break the chocolate up in to pieces and put in a heavy based saucepan. Add the water, butter, cocoa and sugar then heat over a low heat until the chocolate is melted and the sugar is dissolved.
Cool for about 20 minutes.
Sift in the flour and add the eggs and mix thoroughly until combined. Pour a little into the each paper case so it come about 1/3 of the way up the case.
Put a generous teaspoon of the caramel into each case and sprinkle with a pinch of the salt.
Next cover the caramel with the remaining batter then place in the oven for 20-25 minutes or so. Be careful not to over cook these cupcakes because you want them to still be moist inside.
Decorate with the vanilla yogurt frosting once they have cooled completely.
If you like this recipe please check out my other instructables and my blog
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