Caramel Chocolate Fudge Cupcakes

It's safe to say that this isn't for the faint hearted, it's definitely not what you would call a light bite. These chocolate fudge and caramel cupcakes are a slice of heaven, especially if you are a chocoholic like me. Chocolate fudge cupcakes filled with a caramel sauce, topped with swirls of chocolate buttercream and galaxy chocolate.

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Ingredients

110g Self Raising flour

130g Caster Sugar

130g Unsalted Butter

3 large eggs

40g Cocoa Powder

80g Cooking Chocolate

1/2 tbsp Milk

1 tsp Baking Powder

Caramel/Toffee sauce (you can make your own if you wish)

Buttercream

250g Unsalted butter

300g Icing Sugar

40g Cocoa Powder

100g Baking Chocolate

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Method

1. Preheat the oven to 160C/140C fan. Line a cupcake tray with 12 cupcake cases.

2. Using a small saucepan fill half way with water and place on a medium heat on the hob. Measure 80g of cooking chocolate and place in a bowl, place the bowl over the saucepan creating a bain-marie, leave the chocolate to melt.

3. Add 130g of unsalted butter and caster sugar to a bowl and mix well until the butter and sugar is light and fluffy. Add 130g of self raising flour and 3 large eggs mix well. Sift the cocoa powder and 1tsp of baking powder.

4. Once the chocolate is completely melted and smooth remove from the heat, leave to cool before adding to the cake batter. Once cool mix the melted chocolate thoroughly, if you mix when the chocolate is too hot it may scrabble the eggs.

5. Distribute the mixture evenly into the 12 cupcake cases. Leave to bake for approximately 15-20 minutes, ensure the cakes are fully cooked by testing with a skewer. Leave to cool before icing.

6. Using the same method as before break the 100g of cooking chocolate into a bowl and leave over a pan of water on a medium heat, melt until smooth. Leave too cool.

7. In a mixing bowl add the 250g unsalted butter and he 300g of icing sugar (TIP: I find it best to add the icing sugar gradually to prevent covering the kitchen in icing sugar). Add 40g of cocoa powder mix well until smooth.

8. Once the chocolate has cooled add a bit at a time into the buttercream icing.

9. Now the cakes have cooled make a whole in the centre (I use a cake nozzle its the perfect size to add the filling.) Pour in either your Caramel or Toffee sauce, people do make their own but for ease I use shop bought.

10. Using an icing nozzle of your choice for decoration, fill the piping bag with the chocolate buttercream, using a circular motion squeeze the icing onto the cake. You want to get some height from your icing for dramatic affect. Repeat for all 12 cupcakes. Add the square of Galaxy caramel chocolate and drizzle with the Toffee/Caramel sauce.