Name: Caramel crunch chocolate cupcakes
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 60 gram dark (semi-sweet) chocolate, chopped coarsley; 2/3 cup (160ml) water; 90 gram butter, softened; 1 cup (220g) firmly packed brown sugar; 2 eggs; 2/3 cup (100g) self-raising flour; 2 tablespoon cocoa powder; 1/3 cup (40g) ground almonds; 3/4 cup (180ml) good-quality store-bought caramel sauce; 1/4 cup (35g) finely grated chopped salted peanuts; Peanut butter cream; 3/4 cup (210g) smooth or crunchy peanut butter; 185 gram butter, softened; 1 1/2 tablespoon milk; 1 1/4 cup (200g) icing (confectioners') sugar

Sink your teeth into these sinfully sweet and oozy caramel crunch chocolate cupcakes! The ultimate indulgence, perfect for a kid’s birthday party or just a weekend treat.

Looking for more cupcake recipes?

Ingredients

60 gram dark (semi-sweet) chocolate, chopped coarsley

2/3 cup (160ml) water

90 gram butter, softened

1 cup (220g) firmly packed brown sugar

2 eggs

2/3 cup (100g) self-raising flour

2 tablespoon cocoa powder

1/3 cup (40g) ground almonds

3/4 cup (180ml) good-quality store-bought caramel sauce

1/4 cup (35g) finely grated chopped salted peanuts

Peanut butter cream

3/4 cup (210g) smooth or crunchy peanut butter

185 gram butter, softened

1 1/2 tablespoon milk

1 1/4 cup (200g) icing (confectioners') sugar

Method

1.Preheat oven to 170°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Stir chocolate and the water in a small saucepan over low heat until smooth.

3.Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and cocoa, then ground almonds and warm chocolate mixture. Spoon mixture evenly into paper cases.

4.Bake about 25 minutes. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

5.Make peanut butter cream: Beat peanut butter, butter and milk in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar.

6.Cut a deep circle into the top of cold cakes; fill each hole with about 2 teaspoons of caramel sauce.

7.Spoon peanut butter cream into a large piping bag fitted with a large fluted tube; pipe swirls over caramel filling. Drizzle with remaining caramel sauce; sprinkle with nuts.

Unfilled, uniced cakes can be made a day ahead or frozen for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook