For the cupcakes
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ⅔ cup caster sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
For the caramel-
  • 1 cup granulated sugar
  • ½ cup butter
  • ½ cup cream
For the whipped ganache
  • 1 cup dark chocolate
  • 1 cup whipping cream
  1. Preheat oven to 180C.
  2. In a bowl, combine all purpose flour and baking powder.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs and vanilla.
  5. Fold in the dry ingredients alternating with milk.
  6. Scoop the batter into a muffin tray lined with paper liners and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
  7. Let the cupcakes cool
  8. To make the caramel, heat the sugar in a saucepan over medium heat until an amber colour is achieved.
  9. Add the butter and mix until completely melted and mixed.
  10. Add the cream whisking constantly as the mixture will bubble vigorously.
  11. Let the caramel cool completely.
  12. To make the whipped ganache, coarsely chop chocolate and transfer it into a heat proof bowl.
  13. Pour the cream into sauce pan set over medium heat.
  14. Bring the cream to a simmer.
  15. Pour the hot cream over the chopped chocolate and let it sit for 5 mins.
  16. Whisk the mixture until smooth and creamy.
  17. Put the mixture to chill in the refrigerator for an hour.
  18. Once cooled completely and whip the ganache until light and fluffy.
  19. Using the wider end of a piping nozzle, scoop out the centre of the cupcake and fill with caramel.
  20. Frost it with the whipped chocolate ganache
Recipe by Bake with Shivesh at