Chocolate and Salted Caramel Cupcakes Recipe
If the combination of chocolate and salted caramel in a cupcake weren't already enough for you, Victoria tops hers with chocolate coated popping candy for some extra fun and fizzle.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Kitchen scale
Ingredients
- 50g of dark chocolate
- 100ml of whole milk
- 115g of dark muscovado sugar
- 40g of unsalted butter, soft
- 1 large egg, beaten
- 1 tsp vanilla essence
- 110g of plain flour
- 1 tbsp of cocoa powder
- 1 tsp bicarbonate of soda
- 1 pinch of salt
- 200g of light muscovado sugar
- 80g of butter
- 100ml of double cream
- 1 tsp salt
- 125g of unsalted butter, soft
- 250g of icing sugar
- popping candy, chocolate-covered, to decorate (optional)
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