Chocolate Caramel Cupcakes

Step 1

Pre-heat your oven to 170°c (150°c for fan-assisted oven or Gas Mark and line a muffin tray with nine cupcake cases.

Step 2

Sift the flour, cocoa powder, sugar, baking powder & salt into a large bowl and add the butter. Mix together until you get a sandy consistency.

Step 3

In a separate bowl whisk the egg & milk before gradually adding it to the flour mixture, a little at a time.

Step 4

Once both mixture are just combined, use an ice cream scoop to fill the cases 2/3 full, ensuring the batter is distributed between the cases evenly.

Step 5

Bake for 20 minutes until a skewer inserted comes out clean.

Step 6

Once cool enough to touch, transfer to a wire rack to cool completely.

Step 7

When completely cool, hollow out a small circle from the top of the cupcakes with a sharp knife. Spoon/pipe in enough Ducle de Leche to fill.

Step 8

Mix the butter and icing sugar together until light and fluffy. Add a good spoonful of your Dulce de Leche/caramel (optional but really tasty).

Step 9

Spread or pipe the icing on top of the cupcakes, covering the caramel filled hole also.

Step 10

Drizzle some more Ducle de Leche on top to finish.