Caramel Mudcake Cupcakes with Caramel Buttercream frosting

Ingredients

250g unsalted butter, chopped
200g white chocolate, chopped
2 tablespoons golden syrup
2 1/4 cups brown sugar
2 teaspoons vanilla essence
3 eggs lightly beaten
2 cups plain flour
2/3 cup self raising flour
1 1/2 cups water

Method

1. Combine the butter, chocolate, sugar, water and golden syrup in a saucepan, whisk over low heat until dissolved. Transfer into a large bowl and cool for 15 minutes.
2. Whisk in vanilla and eggs, then combined flours to the chocolate mixture.
3. Bake until firm, approximately 45 minutes in cupcake form.

Caramel Buttercream

Ingredients

Caramel
1/2 cup brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt

Buttercream
1 cup unsalted butter, softened
3 cups icing sugar, sifted
1/2 teaspoon salt
1 tablespoon vanilla extract.

Method

Caramel

1. Mix sugar, butter and cream in a saucepan. Bring to boil over medium heat for 3 minutes and stir with a wooden spoon.
2. Remove from heat and stir in vanilla and salt. Cool to room temperature.

Buttercream

1. Cream butter in a mixer with a paddle attachment on medium speed until light and fluffy.
2. Mix on low and add icing sugar.
3. Increase speed to medium and add vanilla and salt.
4. Mix on low and add caramel.
5. Place into pipping bag and ice the cooled cupcakes.

For best results refrigerate.