100g milk chocolate, roughly broken
150g light muscovado sugar
90g golden syrup
160ml milk (I used semi-skimmed)
150g plain flour
50g self-raising flour
12 Werther’s original chewy toffees, chopped into 3 each (not the hard candy ones) - NB these tend to annoyingly stick together again.
- Preheat the oven to 160ºC/140ºC fan assisted, line a 12 hole muffin tin with paper cases.
- Combine butter, chocolate, sugar, syrup and milk in a small saucepan; stir over a low heat until smooth. (Make sure the heat is low, and keep stirring – I think I had my heat too high and I ended up with a few lumps that I had to blitz with a stick blender). Transfer mixture to medium bowl; cool 15 minutes.
- Whisk sifted flours then egg into chocolate mixture. Divide among cases. (NB, mixture is extremely runny – I ended up pouring it into a measuring jug in order to be able to pour it into the cases).
- Place 3 pieces of toffee into each case – I just put them on the top, with the resulting caramel explosion – if you want, push them in a bit, I was worried they’d sink, but I don’t think they would.
- Bake for about 30 minutes until cocktail stick inserted comes out clean (NB don’t insert it through a bit of toffee!!!)
- Dust with icing sugar if you want, or make a buttercream and pipe it on, or enjoy as they are!!!!!
Just out of the oven, the cupcakes tend to dip a little as they cool - as you can see from the top picture. I love the way the caramel pieces make the cupcakes look as if they are miniature volcanoes exploding!
These were an absolute hit at work - I actually had to type out the recipe for two people, which may not sound like very many, but I usually have to fish for compliments! (I know I should probably have more confidence and try not to care what other people think, but it's nice to know the cakes are good occasionally!) so it was nice that they went down well.
They are quite sweet and sticky, so depending on how much of a sweet tooth you have, you may want to pipe a little buttercream onto them, or just dust them with icing sugar (as you can see from the photos I didn't have time for either decoration, which was a shame, but they were well received without!).