Chocolate and caramel cupcakes

200g plain flour
25g cocoa powder
1 tbsp. baking powder
110g caster sugar
2 eggs
100ml sunflower oil
225ml milk
110g dairy toffees

Icing
100g milk chocolate (I used dairy milk)
200g unsalted butter
225g icing sugar

Caramel drizzle
100g condensed milk
25g unsalted butter
25g soft brown sugar

1. preheat oven to 190c and line a muffin tray
2. sift flour, cocoa and baking powder, then stir in the sugar
3. whisk together the egss and oil in a separate bowl until frothy then whisk in the milk
4. stir in dry ingredients until blended
5. spoon into paper cases until half full add a toffee and cover with more mixture
6. bake for 20-25 minutes until cooked

For the icing
1. mix the unsalted butter and the icing sugar together to taste, if it still taste of butter add more icing sugar
2. melt the chocolate and add to the buttercream and mix until blended through

For the caramel
1. place all the ingredients into a pan and bring to a slow boil
2. turn down low and simmer for 3 minutes, stirring constantly to prevent burning.

When all this is done pipe the buttercream onto the cooled cakes and then drizzle over the caramel.

This picture doesn't do them justice but they were brilliant!!

Katie

Terry's Chocolate Orange Cupcakes

8oz margarine
8oz caster sugar
8oz flour
4 eggs
2 heaped tbsp cocoa powder
1 Terry's chocolate orange (chopped into pieces)

Icing
200g dark chocolate
200ml double cream

Decoration
Terry's chocolate orange

Method
1. Preheat the oven to 190c and line a 12 muffin hole tin
2. Cream the margarine and sugar together
3. Sift a bit of flour into the mixture and add one egg, continue to do this.
4. Add the cocoa powder.
5. Add the Terry's chocolate orange and mix.
6. Divide the batter between the cupcake cases and bake for about 15 minutes for until cooked
7. For the icing melted the chocolate and once it has melted add the double cream and leave it to cool.
8. Pipe onto the cakes and add a segment of Terry's chocolate orange.

Chilli Chocolate Cupcakes

My Dad wanted me to make a chilli chocolate cake for him to try, he didn't want a cake he wanted a big cake so I made cupcakes instead.

Ingredients:
250g Margarine
300g Light Muscovado
100g Plain Flour
100g Self-Raising Flour
4 Eggs
300g Dark Chocolate
1-3 Red Chillies (depends on your preference)
OR
1-3 tbsp Chili Paste/ Oil
ICING:
200g Dark Chocolate
200ml Double Cream
Method
1. Heat an oven to 190°C
2. Line a muffin tin with cupcakes cases.
3. Using a whisk, add the margarine to a mixing bowl together with the sugar. Whisk till light and fluffy.
4. Beat in the eggs one at a time.
5. Melt the chocolate
6. Once cool, add the chocolate to the mixture and mix in.
7. Add the remaining flour to the mixture and stir till smooth.
8. If you are using fresh chilli/es finely chop them, and either add now or crush/blend them to a paste.
9. If using ready made chili paste or oil, add it to the mixture now, or the paste you mad yourself. Add slowly, checking it does not too badly overpower the mixture. Stir till smooth.
10. Split the batter into the muffin cases.
11. Bake for about 25 minutes or till fully cooked.
12. Take out the cake, and let it cool for 10 minutes, before taking out of the tin.
13. To make Chocolate cream, melt the chocolate as before, and mix together with the cream, and then cool until thickened. Ice the cupcakes.

They are easier to make as cupcakes rather than a big cake because it will take just over an hour to cook.

Katie