Chocolate caramel cupcakes

STEP 1

Preheat oven to 180°C. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Sift the flour, cocoa powder, baking powder and bicarbonate of soda over the butter mixture and stir until combined. Add the buttermilk and stir until combined.

STEP 2

Divide the mixture evenly among the paper cases. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins before transferring to a wire rack to cool completely.

STEP 3

Meanwhile, to make the salted caramel buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the vanilla and beat until well combined. Add ¼ cup (60ml) caramel topping and beat until well combined. Add the salt and beat until well combined.

STEP 4

To make the chocolate sauce, place the chocolate and cream in a small saucepan over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and the mixture is smooth. Transfer to a bowl and set aside to cool.

STEP 5

Use a small serrated knife to cut a cone-shaped piece from the top of each cupcake. Spoon the remaining caramel topping into the holes.

STEP 6

Transfer the salted caramel buttercream to a piping bag fitted with a 1cm fluted nozzle. Pipe the buttercream onto each cupcake. Drizzle with the chocolate sauce and caramel topping.