Ingredients and Equipment

Equipment
Mixing Bowl
Spatular
Small Whisk*
Scales
Cupcake/Muffin Tray
Cupcake Cases
Tubs/Bowls for weighting and storing ingredients

Cake Batter
110g Room Temperature Unsalted Butter
110g Golden Caster Sugar
2 Medium or Large Eggs
110g Self-Raising Flour
Salted Caramel Flavouring
50g dark or milk chocolate or the same weight of chocolate spread

Chocolate Whipped Cream

135ml Double Cream
Cocoa Powder and Icing Sugar or just Hot Chocolate Powder

*Small Whisk not necessary but very useful for getting air in the batter for fluffier cakes

Method

Pre-Prep Before Baking
Pre-Heat oven to 180ᵒ
Weigh out your ingredients splitting the flour, sugar, and butter for two separate batters

Cake Batter
Take half of your room temperature butter, caster sugars and cream them together in a large mixing bowl. I used a small spatular to combine the ingredients together at first.

For a lighter, fluffier cake, you can take a small whisk and thoroughly whisk this mixture to work air into it.

In a separate bowl, crack your egg. Making sure to remove the inevitable small piece of shell before continuing. Whisk these egg and add it to the sugar and butter until smooth.

For the chocolate batter melt the chocolate and then whisk it into the wet ingredients. Or add your spread. For a stronger flavour you can also add up to a heaped teaspoon of cocoa powder.

Sieve a third of the flour into the bowl. Here I would recommend folding the wet ingredients over the top of the flour to avoid it spraying up. Whisking the flour in and then continue with another third. Then the final third.

Once you have finished your first batter set it aside and then make the second.

Once you have finished your two batters fill your cupcake cases. To achieve a layered finish put a teaspoon of batter in at a time and alternate the batters.

Place into the oven for 15 minutes and check doneness with a toothpick of a thin chopstick.

Toppings

For the chocolate double cream start by whipping the cream for a couple of minutes before sprinkling in your chocolate powder of icing sugar and cocoa powder a little at a time and whisk thoroughly until you have soft peaks.

For my cupcakes I used a teaspoon to scoop out the middle section and fill with a little of the cream before replacing the cake centre and topping with more cream.

Serve and enjoy! (extras should be stored in the fridge so cream doesn’t melt)