Chocolate anything is always popular, and I love caramel!
Makes 24
Ingredients:
1 cup white sugar
1 cup brown sugar
3/4 cup cocoa
1 3/4 cup plain flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup rice bran oil
1 1/2 tsp vanilla bean paste
1 cup boiling water
Caramel (for filling and drizzling)
1/4 cup butter
1/2 cup firmly packed brown sugar
1/8 cup milk
3/4 tsp vanilla extract
Chocolate icing
1 cup unsalted butter (room temperature)
4 cups icing sugar, sifted
1 1/2 cup cocoa, sifted
1/2 tsp vanilla bean paste
12 tbs milk
Method:
Cupcakes
Cupcakes
Preheat oven to 176 degrees C. Spray and line pans with 24 cupcake liners.
Sift dry ingredients into a mixing bowl. Add eggs, milk, vanilla and oil. Beat ingredients with a mixer for approx two minutes. Occasionally scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. Add the boiling water, and beat until just blended. Don't over-mix.
Due to the boiling water, the batter is very runny. The easiest way to fill the cupcake pans is by pouring the batter into the pans using a jug. Pour evenly into prepared liners.
Bake for 20 to 25 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took about 22 minutes. Leave in the pan to cool for a few minutes before turning out onto a wire rack to cool further.
Caramel sauce
Over medium heat, melt butter in a small sauce pan. Allow to simmer, then add in the brown sugar, stirring, and bring to boil. Then lower heat and stir until sugar is dissolved (should take about a minute). Stir in milk, bring to boil, then remove from heat and stir in the vanilla.
Pop in the fridge to cool down and thicken while you make the chocolate icing.
Click here for instructions on how to fill the cupcakes
Chocolate icing
Beat the butter in a mixing bowl for three minutes, add vanilla bean paste and beat. Add sugar and beat until light and fluffy. Add milk a tbs or two at a time and beat, until you reach your desired consistency.
Sift dry ingredients into a mixing bowl. Add eggs, milk, vanilla and oil. Beat ingredients with a mixer for approx two minutes. Occasionally scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. Add the boiling water, and beat until just blended. Don't over-mix.
Due to the boiling water, the batter is very runny. The easiest way to fill the cupcake pans is by pouring the batter into the pans using a jug. Pour evenly into prepared liners.
Bake for 20 to 25 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took about 22 minutes. Leave in the pan to cool for a few minutes before turning out onto a wire rack to cool further.
Caramel sauce
Over medium heat, melt butter in a small sauce pan. Allow to simmer, then add in the brown sugar, stirring, and bring to boil. Then lower heat and stir until sugar is dissolved (should take about a minute). Stir in milk, bring to boil, then remove from heat and stir in the vanilla.
Pop in the fridge to cool down and thicken while you make the chocolate icing.
Click here for instructions on how to fill the cupcakes
Chocolate icing
Beat the butter in a mixing bowl for three minutes, add vanilla bean paste and beat. Add sugar and beat until light and fluffy. Add milk a tbs or two at a time and beat, until you reach your desired consistency.
Pipe icing onto cupcakes and drizzle with caramel sauce to finish.
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