Chocolate Caramel Muffins | Donna Hay

Ingredients

• 2 cups (300g) self-raising flour
• ½ cup (50g) Dutch cocoa, sifted
• 1 teaspoon baking powder, sifted
• 1½ cups (265g) brown sugar
• 2 eggs
• 150g unsalted butter, melted
• ¾ cup (180ml) milk
• 2 teaspoons vanilla extract
• 200g dark chocolate, chopped
• ¾ cup (190g) store-bought thick caramel or dulce de leche