Plus 5mins cooling time and 10 mins decorating time.
Serves 1 - 15 Muffins
Gorgeous caramel flavored cupcake which goes down a treat at any event.
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Place the butter, chocolate, sugar, syrup, and milk all into a saucepan and let then melt until smooth over a low heat. Leave to cool for a few minutes.
Add the plain flour and self-raising flour into the saucepan with the caramel mixture and stir well.
Next stir in the beaten egg into the mixture in the saucepan.
You may have quite a runny mixture. I transfer the mixture into a jug where i pour the cake mixture into paper cake cases. Or you could alternately use a table spoon and transfer equally into the cake cases. Both are just as effective. Then bake the in the oven for 20 minutes
After 20 minutes remove from the oven and leave to cool for 5 minutes. While they cool you can make the butter icing by creaming together the butter and icing sugar until it is smooth and combined. Combine coco powder with a 2 tbsp of hot water and add to the mixture or add 3 drops of food colouring into the icing.
Using a piping bag, swirl the icing over the cooled muffins and decorate using chocolate drops or melted caramel swirled over the top.