Chocolate And Caramel Cupcakes - cooking recipe

Ingredients

9 tbsp butter, chopped, at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 large eggs
1 cup self-raising flour
1/2 cup cocoa powder
1/2 cup milk
2 oz chocolate chips
12 None fudge squares , halved, to decorate
None None Caramel Icing
1/2 cup brown sugar
3 tbsp butter
2 tsp milk
3/4 cup powdered sugar, sifted

Preparation

Preheat oven to 350\u00b0F. Line a 12-hole muffin pan with paper liners.
In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
Sift flour and cocoa together onto a plate. Fold into creamed mixture alternately with milk and choc chips, starting and finishing with flour.
Spoon mixture into the paper liners until 2/3 full. Bake for 15-20 minutes or until cooked when tested with a skewer. Cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
Meanwhile to make the caramel Icing, combine the brown sugar, butter and milk in a small saucepan. Stir over low heat until sugar dissolves. Bring to a boil. Remove from heat. Cool. Stir in powdered sugar.
Spread icing over cakes. Top with fudge halves. Store in an airtight container.