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.