Double Chocolate Caramel Cupcakes - by Ng Mee Teng

Chocolate Cupcakes :
175g Unsalted Butter
200g Castor Sugar (I use 170g)

3× Size A Eggs
1 tsp Vanilla extract
100g Plain Flour or Superfine Flour
100g Cocoa Powder
1/2 tsp Baking Powder
1/4 tsp Salt
125ml Sour Cream or Buttermilk

- Preheat oven to 180 Celsius. Prepare 12 cup muffin tin by greasing & adding paper cases.
- In an electric mixer, cream the butter & sugar till light & fluffy. Add eggs one at a time, beating well aft each addition. Beat in vanilla extract.
- In a separate bowl, sift flour, cocoa powder, baking powder & salt. Add the flour & buttermilk alternatively, starting & ending with flour.
- Fill into prepared cups abt 3/4 full. Bake for 20 mins or till skewer inserted into a cupcakes comes out clean.
- Cool in the tin for 5-10 mins, then remove fr muffins tin. Cool completely on wire rack before adding frosting.
- Unfrosted cupcakes can be kept in an airtight container for up to one week.

Chocolate Cream cheese frosting:
250g Cream Cheese
120g Butter
1 tbsp ChocolatePowder
150g Icing Sugar (may reduce to 130g)
100g Salted Caramel - store bought

- Beat cream cheese & butter till light and fluffy.
- Add icing sugar & chocolate powder ; continue to beat till smooth.
- Piped frosting around cupcakes & filled centre with Salted Caramel.
- Sprinkle with Chocolate Powder.


Fiona Lau

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