Ingredients
- 50 g cocoa powder
- 175 g plain flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 225 g caster sugar
- 2 large eggs (I doubled this recipe for an order which is why you see 4 eggs)
- 1 tsp vanilla extract
- 175 g unsalted butter, softened
- 175 ml milk
- 250 ml Salted caramel sauce
- 250 g dark choc or milk choc melts
- 5 crushed cookies
- Frosting
- A batch of Swiss Meringue buttercream frosting--see Swiss Meringue Buttercream recipe
- 4 tbsp dulce de leche
Preparation
Step 1
1/ Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
2/ In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
3/ Next, add milk and eggs in a jug and whisk well.
4/ Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add dulce to the batter and mix for another 20 seconds.
5/ Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
6/ While your cupcakes are baking and cooling prepare your buttercream frosting by adding the salted caramel sauce and mix until well combined. You can also crush the cookies as well.
7/ To assemble the cupcakes core the center using an apple corer or a sharp knife and fill with salted caramel sauce. Fit the end of your piping bag with a large round tip. Frost in a bulb shape as demonstrated in the video. Drizzle with chocolate sauce and finish off with a sprinkle of crushed biscuits.