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Categories:Viewed: 80 - Published at: 9 years ago
Ingredients
- 1 1/3 cups butter, chopped, at room temperature
- 1 2/3 cups brown sugar
- 3 None large eggs, at room temperature
- 1 cup self-rising flour
- 3/4 cup cocoa powder
- 3/4 cup milk
- 36 None soft caramels
- 1 1/8 cups powdered sugar
Method
- Preheat oven to 350°F. Using two cupcake pans, line 18 holes with paper cupcake liners.
- Beat 3/4 cup butter and 3/4 cup sugar in a bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Sift combined flour and cocoa over egg mixture. Add 1/2 cup milk. Using a large metal spoon, fold until just combined. Divide mixture among prepared cupcake liners; level surface. Top each with 1 piece caramel, reserving remaining caramel pieces. Bake for 20 minutes or until a skewer inserted at center comes out clean. Allow to cook in the pan for 3 minutes, then transfer to a wire rack to cool completely.
- To make icing: Combine remaining butter, sugar and milk in a saucepan over moderate heat. Cook and stir for 2 minutes or until butter melts and sugar dissolves. Bring to a boil, then reduce heat to moderately low. Simmer, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat. Stir in powdered sugar. Set aside for 10 minutes to cool or until a spreadable consistency. Spread icing over cooled cakes, top with remaining caramels and serve.
