Back in the summer when it was time to leave our temp jobs behind in Milton Keynes, we decided it would be fun to bake some cupcakes for the ladies at both the agencies who found us work to begin with. I sent them emails asking them what their favourite chocolates were and the responses that came back were Curly Wurly's and Rolos!
So I baked up these chocolate cupcakes, filled them with some caramel or 'carmel' as they say here in Canada! topped them with some caramel frosting which is super tooth achingly sweet which is why you only need a slither! and then topped them with their favourite chocolate bars!
I'd love to tell you the reason why I'm only blogging about them now is because I had planned this carefully and wanted to be blogging about them especially for National Caramel Month! but in fact I'm just playing catch up on my summers baking and it's a happy co incidence that October is National Caramel Month!
I tested out a new chocolate cake recipe as I'm always after finding 'the best' one there is! Jaclyn over at Cooking Classy described it as the unforgettable, perfect chocolate cake recipe and I would have to agree! It was really light and fluffy with the perfect amount of moistness, I'd encourage you all to bake up your own to see what all the fuss is about!
Caramel Filled Chocolate Cupcakes with Caramel Frosting:
Adapted from Cooking Classy
1 cup plain flour
1/2 cup cocoa powder
1/2 tsp bicarbonate of soda
3/4 cup salted butter, firm but not cold
1 1/4 cups caster sugar
2 large eggs
1/2 cup buttermilk
2 tsp vanilla extract
Preheat oven to 180 degrees C.
In a mixing bowl, whisk together flour, cocoa powder and bicarbonate of soda. Set aside.
In a separate large mixing bowl, using an electric hand mixer on medium-high speed, whip together butter and sugar until pale and fluffy for about 3-4 minutes. Add in eggs one at a time, mixing after each addition until combined. Measure out buttermilk in a liquid measuring cup and add vanilla extract to milk, then whisk to combine. Working in 2 separate batches, add buttermilk mixture followed by flour mixture to butter mixture, mixing just unti combined after each addition (batter will be thick).
Fill cupcake cases 2/3 full. Bake in a preheated oven for 18-22 minutes, until a knife inserted into the middle of each cupcake comes out clean. Allow to cool for 5 minutes in baking pan until transferring to a wire rack to cool completely.
I cut a hole in each cupcake with a knife and scooped out the cake, then filled it with some dulce de leche, and plugged it with a trimmed piece of cake.
Frost with the recipe below, and finish them off with either a Rolo chopped in half or a piece or Curly Wurly or the chocolate of your choice!
60g unsalted butter, at room temperature
6 tablespoons milk, at room temperature
220g light soft brown sugar
240g icing sugar, sifted
1/2 teaspoon good quality vanilla extract
Place the butter, milk and brown sugar in a heavy saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.
Remove from the heat and stir in half of the icing sugar. Leave the mixture to cool slightly, then add the remainder of the icing sugar and the vanilla extract and stir until it thickens to the desired consistency.
The icing is best used immediately. If you do need to make it in advance, thin it with a little double cream and beat well before using. Alternatively heat the icing for 10 seconds in the microwave.
Eat and enjoy!