Chocolate‑Caramel Cupcakes

Ingredients

• 200 g dark chocolate couverture
• 100 g butter
• 4 chocolate‑caramel bars (e.g., Snickers)
• 2 Eggs
• 100 g Sour cream
• 100 g sugar
• 250 g flour
• 2 tsp cornstarch
• 2 tsp Baking powder
• 1 tbsp cocoa powder
• a pinch salt
• 120 g softened butter
• 1 tsp vanilla essence
• 60 g sugar
• 120 g cream cheese
• 1 tbsp caramel syrup
• 150 g powdered sugar
• 2 chocolate‑caramel bars (e.g., Snickers)

Instructions

1. 1.

   Preheat the oven to 180 °C fan. Grease a muffin tin and dust with flour.

2. 2.

   Coarsely chop the couverture. Heat the butter in a saucepan, add the couverture and melt while stirring. Let the mixture cool slightly.

3. 3.

   Cut the chocolate bars into about 2 cm pieces.

4. 4.

   Whisk the eggs with sour cream, sugar and the cooled chocolate‑butter mixture. Sift together flour, cornstarch, baking powder, cocoa and salt; fold into the egg mixture. Spoon about two thirds of the batter into each cup, creating a small well in the center. Place one chocolate bar piece in each well and top with remaining batter. Bake on the middle rack for about 25 min. Remove and cool.

5. 5.

   For the topping beat butter with vanilla and sugar until creamy; stir in cream cheese and caramel syrup. Gradually fold in powdered sugar until the mixture is pourable. Spread over the cooled cupcakes. Cut the chocolate bars into pieces and decorate the frosting with them.