Caramel Mudcake Cupcake Recipe - these are quite decadent, almost muffin-like cupcakes. Don't worry if you think the mixture is too runny, it will turn out fine.
3½ oz (100g) white chocolate, coarsely chopped
4½ oz (125g) butter, coarsely chopped
120g brown sugar
60ml golden syrup
120g plain flour
40g self-raising flour
1 egg, lightly beaten
1 Preheat the oven to 330°F (170°C).
2 Line a 12 cupcake pan, with cupcake papers.
3 Combine the chocolate, butter, sugar, syrup and milk in a saucepan.
4 Stir over a low heat until melted and combined. (I had a few small bits of white choc that just would not combine - not a problem).
5 Allow to cool for about 15 minutes.
6 Sift the flours.
7 Mix flours into the caramel mixture.
8 Next, stir in the egg.
9 Divide the mixture evenly between the cake cases.
10 Bake for 30 minutes.
11 Remove tin from the oven, transfer to rack and cool.