Rich, moist chocolate cupcakes with chocolate chunks and a creamy caramel frosting. This recipe makes 24 cupcakes, so if you don't have a lot of mouths to feed, freeze half (un-iced) for future snacking.
Ingredients
For the cupcakes
350g plain white flour
60g cocoa powder
370g golden caster sugar
1 tsp bicarbonate of soda
pinch of salt
150ml dark chocolate, chopped
3 large free range eggs
240ml brewed coffee, cooled
240g buttermilk
210ml vegetable oil
For the buttercream
250g unsalted butter, softened
425g icing sugar
4 - 5 tbsp salted caramel
sugar paste decorations, chocolate truffles or more salted caramel to finish
Instructions
Preheat the oven to 170 degrees C/150 C fan and line two 12-hole cupcake tins with cupcake cases.
In a large bowl, sift together the flour, cocoa, sugar, bicarbonate of soda and salt. Stir in the chopped chocolate.
In a separate bowl, whisk together the eggs, coffee and buttermilk. Pour the dry ingredients into the wet and whisk to combine.
Divide the batter between your cupcake cases - each one should be about two thirds full - and bake for 22 - 25 minutes. Remove from the oven and allow to cool completely.
To make the buttercream, beat the butter in a stand mixer fitted with a paddle attachment for 5 minutes, or until really light and fluffy. Slowly add the icing sugar in three batches until you have a smooth buttercream, then beat in the caramel.
Spread or pipe the icing over the cooled cupcakes and top with miniature feet, truffles or a drizzle more salted caramel.
Cupcakes will keep in an airtight container for 2 - 3 days and can be frozen, without the buttercream, for up to one month.