This morning, I went to heaven.
First, I was met by a creamy cloud of Chocolate Buttercream. And then, fell into a soft bed of chocolate cake.And then there was a surprise...Do you know what I'm talking about? Chocolate Caramel Cupcakes. That's right, under that bed of chocolate cake lies a sweet and salty layer of golden caramel.
Now I'm back to reality, I can explain my heavenly experience to you. I was actually inspired to make these by Chele's recent post of Cherry Ripe Mud-muffins. Her's looked so good, so I thought I'd do my own version but with Caramello Koalas. (Caramello Koalas are an Australian chocolate, so if you don't have them you could just use any other candy bar with chocolate and caramel). Either way, these are serious bliss and I urge you to try them yourself!
100g butter, soft
2/3 cup caster sugar
1 tsp vanilla essence
2 eggs, lightly beaten
1 cup self raising flour
1/3 cup best quality cocoa powder
1/2 tsp bicarb soda
1/2 cup milk
1 pack of 12 Caramello koalas, frozen
Preheat the oven to 160 degrees (fan-forced) and line 24 cupcake/muffin tray. Cream soft butter, the sugar and vanilla until fluffy and combined. Gradually add the eggs until just combined. Now sift the flour, cocoa powder, bicarb soda over this sugary mixture. Pour the milk in as well; stir well to combine. Evenly distribute the batter out between the 24 cupcake cases. Remove caramello koalas from freezer and cut every caramello koala in half midways. Now place one piece of the havled caramello koalas into each cupcake case. Using a teaspoon, push the halved caramello koala to the base of the cupcake case. Now smooth over the batter (which would have been pushed up due to the caramello koala being pushed down). Bake in over for 15- 20 minutes. Allow to cool before icing.
Ingredients for Chocolate Buttercream
170g butter, soft
2/3 cup icing sugar
1 1/2 tbsp milk - 2 tbsp milk
4 tbsp cocoa powder
Beat all ingredients (except the milk at this stage) together until combined and fluffy. Gradually add the milk to the mixture and beat together until combined. Place in piping bag with 8mm star tip, pipe on to cupcakes.