Is there anything tastier than a chocolate cupcake? I love cupcakes. The icing/frosting to cake ratio seems so much more than on a large cake and who doesn’t love lots and lots of icing/frosting?
I used to be one to use cake or cupcake mixes all the time, but after a few tries they just don’t taste the same as from scratch cup cakes. Those in a mix always taste somewhat artificial. I do still love frosting in a can, but I think that’s because I haven’t yet found the perfect recipe.
What is the surprise? Lindt balls!! And caramel! In the middle of the cupcake! You’ll notice once baked they sink a little, but the icing the sprinkles cover it nicely.
150g butter, at room temperature
3/4 cup firmly packed brown sugar
1 cup self-raising flour
1/2 cup cocoa powder
3/4 cup buttermilk
6 Lindt balls
6 teaspoons caramel (I used Nestle Top ‘n’ Fill Caramel)
1 1/2 cups icing sugar mixture
1 tablespoon cocoa powder
2 to 3 tablespoons milk, warmed
Preheat oven to 180C. Line 12 cupcake cases into a cupcake tin.
Use an electric hand mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.
Spoon two-thirds of the mixture evenly among the cupcake cases.
Use a teaspoon to make a small indent in the centre of each cupcake. Place either a Lindt ball or spoon 1 teaspoon of the caramel into the centre of each case. Top with the remaining cupcake mixture and smooth the surface.
Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Keep in mind the centre has a melted Lindt ball or Caramel in the middle so go in at an angle.
Set the cupcakes aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Spread the icing over the cupcakes and dip into a plate covered in sprinkles.