Ingredients:

For the Chocolate Cupcakes

• 175 g plain flour
• 30 g cocoa powder
• 180 g castor sugar
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs, medium sized
• 120 ml coffee (1 tbsp instant coffee to 120ml hot water, cool before using)
• 120 ml buttermilk
• 100 ml vegetable oil
• ½ tsp vanilla extract
• 75 g chocolate, chopped up

For the Salted Caramel Whipped Cream

• 200ml whipping cream
• 1 tbsp icing sugar
• 3-4 tbsp salted caramel sauce

Process:

Make the chocolate cupcakes:​

1. Preheat oven to 160°C.
2. Sift the dry ingredients together in a bowl.
3. Whisk the wet ingredients in a separate bowl.
4. Mix dry ingredients to the wet ingredients.
5. Add in chopped chocolate and mix.
6. Pour the mixture into lined cupcake tins 3/4th full.
7. Bake at 160°C for 25 minutes.
8. Cool completely before icing.

Make the salted caramel whipped cream:

1. Whip the cream with icing sugar till it has soft peaks.
2. Add the salted caramel sauce and whisk again till stiff peaks.
3. Cool for ½ hour or more before decorating.

Assembling the cupcakes:

1. Make holes in the cupcake using a chopstick/skewer.
2. Fill with salted caramel sauce using a piping bag.
3. Decorate with the whipped cream icing and serve.