This is a delicious take on the classic chocolate and caramel slice. The caramel is great to pour over any chocolatey cupcake base.
Makes 2 dozen
You could drizzle the chocolate over the caramel for a different look.
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Preheat the oven to 175ËšC (350ËšF). Place 24 paper baking cups in muffin pans. Place all the ingredients for the base in a medium bowl and beat with an electric mixer until smooth and pale, about 2â€“3 minutes. Spoon the mixture into the cups to come just under half way up the sides. Bake for 10â€“15 minutes.
For the caramel, place the butter and brown sugar in a saucepan over a low heat until melted. Add the condensed milk and bring slowly to the boil. Stir continuously until the mixture turns a pale caramel colour, approximately 3â€“4 minutes. Carefully pour over the top of the cupcakes and level with the back of a wooden spoon. Chill in the refrigerator for 1 hour, or until set.
Melt the chocolate in bowl over a pan of simmering water and pipe over the caramel in a dollar sign shape. Chill in the refrigerator until set. Store in an airtight container for up to 3 days, or freeze unfrosted for up to 3 months.