I recently held an afternoon tea for the cricket widows – it was an excuse not to go watch the boys play cricket on a Saturday, catch up, and enjoy some time together. Of course, I used it as an excuse to bake!
First up was these delicious chocolate caramel cupcakes. These were so rich and decadent, it was almost wrong!
18 (I got 24)
- 1 cup (250ml) thickened cream
- 450g good-quality dark chocolate
- 5 eggs
- 3/4 cup (165g) caster sugar
- 1 cup (150g) plain flour
- 1 tbs good-quality cocoa powder
- 1/2 tsp baking powder
- Chocolate sauce
- 100g dark chocolate, broken into pieces
- 1/3 cup (80ml) thin cream
- Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.
- Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.
- Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.
- Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.
- Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.
- Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don’t let bowl touch water). Stir until chocolate has melted.
- Remove from heat and stir until smooth. Cool slightly
- Use notes below to put caramel inside cupcakes
- Serve cakes topped with sauce.
delicious. – September 2005, Page 94
I used the cone method to cut a section out of the cupcake and put a spoonful of caramel in its place, before replacing the “lid” of the cupcake back on and then ice the cupcake.