The secret to these melting chocolate cakes is the chocolate sweet hidden in the middle of the cupcake batter. Chocolate cupcake batter envelopes a chocolate caramel sweet - these are very decadent cupcakes. Serve them whilst warm so they are still gooey.
- 250g plain flour
- 115g cocoa powder
- 350g caster sugar
- 75g butter
- 3 eggs
- 375ml milk
- 3 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- 1 tsp. vanilla extract
- 48 small chocolate caramel sweets
Preheat the oven to 180C and grease 24 cupcake liners. Place onto a baking tray.
Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, adding a little flour if the mixture threatens to curdle. Stir in the vanilla.
Sift in the flour, cocoa powder, baking powder and bicarb. Stir to combine. Stir in the milk until you have a smooth cake batter. Fill the cupcake liners 1/3 of the way up and add 2 caramel sweets. Cover with a little more cake batter. Divide the batter evenly between the cupcake liners.
Bake the cakes for around 15 minutes until golden on top. They should still be squidgy in the middle.