Saturday, 29 September 2012

Chocolate Caramel Cupcakes

These look a bit messy, but taste fantastic! I know where I went wrong, I am an impatient baker & I didn't allow the caramel to cool slightly before topping the cakes. I then made the same mistake with the chocolate! Luckily this does not impact on the taste at all. The kids called these "Twix cupcakes" as the topping resembled the top layers of a Twix bar. This is the first time I have made caramel, so it wasn't bad for a first attempt. Kids can help with the cupcakes & chocolate, but it would need an adult to make the caramel as it gets very hot.

Cake mixture -

125g butter (softened)
125g caster sugar
2 eggs
150g self-raising flour
2 tablespoons cocoa powder
4 tablespoons orange juice

Topping -

125g caster sugar
50ml water
100ml double cream
40g butter
100g dark chocolate

Preheat the oven to 180c. Get a 12 hole cake tray ready with 12 cupcake cases.
Cream the butter & sugar together in a bowl then drop in the eggs & beat. Add the flour & cocoa powder then mix until combined. Tip in the juice & mix thoroughly.
Spoon the mixture into the 12 cake cases then put into your oven for 12-15 minutes. Allow to cool completely.

Tip the sugar  into a heavy bottomed pan and add the water. Allow to simmer until it turns golden, them remove from the heat. Add the cream & mix until combined and has stopped bubbling, then return to the heat for 2 minutes. Remove from the heat completely, allow to cool slightly then add the butter & mix through. Allow to cool some more before topping the cakes.

Melt the chocolate in a bowl over a simmering pan of water. Stir until smooth. Allow to cool slightly before adding a dollop to the top of each cake.

Cool in the fridge for at least 1 hour.

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