Chocolate-Caramel Cupcakes

... in case you haven't got enough chocolate treats this Easter!  Chocolate cupcakes with soft caramel centre. 

THE RECIPE

Chocolate Caramel Cupcakes
(Makes 12)

175g self-raising flour
20g cocoa powder
175g brown sugar
100g unsalted butter (room temperature)
2 eggs
125ml milk (room temperature)
Cadbury's Caramel chocolate bar or Rolos

1. Preheat oven to 180C.  Layout cupcake cases onto a muffin tray. 

2. Use a large mixing bowl, sift in the flour, add the sugar and cocoa powder.

3. Add in the butter, milk and whisked eggs.  (An easy way to get the butter and milk to room temp is just use the microwave for 10-20 seconds - although put them in a bowl/cup first!)

4. Mix together with a wooden spoon or electric whisk if you have one.

5.  Spoon in a little mixture into each cupcake case, add a rolo or square chunk of Caramel chocolate, then cover with more mixture until they're all evenly filled.

6. Put in the oven for 20 minutes. 

7. Leave to cool for 2 minutes then transfer to a wire rack for cooling. (although they are delicious served hot!)

The cakes will last for approx 4 days if kept in a sealed container.

I also used a rubber heart cupcake tray - a similar one can be found here:
http://www.marksandspencer.com/Marks-and-Spencer-Silicone-Muffin/dp/B004HCFX40
Be sure to grease the tray shapes first with butter. 

 Enjoy!