Chocolate caramel cupcakes
With Tamara Jane
Time: 45 mins
Cost per serve: 80 cents
150g butter, at room temperature
3/4 cup firmly packed brown sugar
1 cup self-raising flour
1/2 cup cocoa powder
3/4 cup buttermilk
3 1/2 Tbsp Nestle Top 'n' Fill Caramel
Dark chocolate frosting and ghost decorations
Mix 125g butter with 400g icing sugar and 50g of cocoa. Add in 2 Tbsp milk and beat until a smooth creamy consistency.
Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.
Spoon two-thirds of the mixture evenly among the prepared pans.
Use a teaspoon to make a small indent in the centre of each cupcake. Spoon 1 teaspoon of the caramel into the centre of each pan. Top with the remaining mixture and smooth the surface.
Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.
Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Spread the chocolate frosting over the cupcakes.
(TX: 27 October 2011)