Chocolate Caramel Cupcakes with Chocolate Buttercream Frosting
3½ oz white chocolate, coarsely chopped
4½ oz butter, coarsely chopped
2/3 c. brown sugar
¼ c. corn syrup
2/3 c. milk
1 1/3 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. cocoa powder
1 egg, lightly beaten
Preheat the oven to 350 and line your muffin tin with liners.
Combine the chocolate, butter, sugar, syrup and milk in a saucepan. Stir over a low heat until melted and combined. Allow to cool for about 15 minutes.
Sift the flour, baking powder, soda, salt and cocoa. Mix into the caramel mixture and stir in the egg.
Bake 22-25 minutes or until toothpick comes out clear when inserted in the center.
1/2 c. softened butter
1 1/3 c. icing sugar
2 tbsp. milk
1 tsp. vanilla extract
2 oz milk chocolate wafers - melted
Beat butter until smooth and add icing sugar and milk. Once combined add the vanilla and slightly cooled melted chocolate and continue to beat until velvety.
Throw it into a Ziploc bag, cut off a corner and pipe onto completely cooled cupcakes.