Chocolate Toffee Cupcakes - cooking recipe

Ingredients

150 g milk chocolate, broken into pieces
175 g butter
1 tsp vanilla extract
180 g caster sugar
4 None eggs
200 g plain flour
1/2 tsp baking powder
12 None soft caramel sweets
150 ml whipping cream
100 g white chocolate, broken into pieces
300 g mascarpone
2 tbsp Licor 43 or triple sec
3 leaves gelatine, soaked in cold water
1 None Flake, crumbled

Preparation

Preheat the oven to 325\u00b0F. Line a 12-cup muffin pan paper liners. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.
For the cupcakes, beat the butter, vanilla extract, 3/4 cup sugar and a pinch of salt with the whisk of a mixer until creamy. Beat in the eggs one at a time. Stir in the melted chocolate. Sift in the flour and baking powder and stir in. Spoon into lined muffin cups and press a caramel into the center of each. Bake for 30 mins. Allow to cool on a wire rack.
For the frosting, heat 1/4 cup cream in a small saucepan. Remove from the heat, add the white chocolate and stir until melted. Allow to cool. In a bowl, beat the mascarpone, liqueur and 2 tbsp sugar until smooth. Stir in the chocolate. Whip remaining cream until it begins to form stiff peaks.
Dissolve gelatin in a small saucepan set over a low heat (if using leaves, squeeze out the excess moisture first). Remove from heat and stir in 4 tbsp mascarpone mixture, then stir this back into the remaining mascarpone. Fold in the whipped cream and chill until the mixture begins to set.
To assemble, remove the cupcakes from the paper liners. Spoon the mascarpone mixture into a piping bag fitted with a large star nozzle and pipe a swirl on to each cake. Sprinkle with milk chocolate shavings.