for 12 pieces

Muffin mixture

150 g	butter, soft
150 g	sugar
1 pinch	salt
3	eggs
100 g	dark chocolate (approx. 64% cocoa), melted
½ dl	full cream
120 g	white flour
100 g	ground almonds
1 tsp	baking powder
150 g	soft caramels (e.g. Fine Food All Butter Fudges), 50 g finely chopped and set aside

Icing

2 dl	double cream
150 g	plain greek yoghurt
4 tbsp	icing sugar
1 tbsp	lemon juice
½ tbsp	cinnamon

Caramel cream

2 tbsp

full cream

How it's done

Muffin mixture

Mix the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Stir in the chocolate and cream. Mix the flour, almonds and baking powder and stir into the mixture. Spoon the dough into the prepared muffin tin. Press one piece of caramel into each cake.

Bake

Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tray, leave to cool completely on a rack.

Icing

Beat together the double cream and all the ingredients up to and including the cinnamon using the whisk on a hand mixer for approx. 1 min. until the mixture becomes firm. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe onto the cupcakes, chill for approx. 30 mins.

Caramel cream

Melt the reserved caramel with the cream in a pan, stirring constantly for approx. 2 mins., until it becomes a thick cream, allow to cool, and spread on top of the cupcakes.

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