I have always struggled when if comes to making cupcakes, they always seem to have awkward bumps and lumps and cracking. Although they tasted good they looked ridiculous. So I tried using the Chocolate Fridge Cake recipe on our site as the base for the cupcakes and it was an absolute winner. In a large pan it bakes flat so I had confidence that it would do the same as a cupcake, and it does! Topped with a fantastic Buttercream Icing mix and then drizzled with caramel sauce these cupcakes were delicious. No more paying $5 a cupcake. Eb x
To make these cupcakes first make a batch of Caramel Sauce, there are plenty of recipes out there but for this particular one I used The 4 Blades recipe - Click here for recipe. Refrigerate.
Make a batch of the Chocolate Fridge Cake - Click here for recipe
One batch will make 24 normal cupcakes (bake for 10-12 mins) or 48 mini cupcakes (bake for 5-7 mins).
Make a batch of buttercream icing - Click here for recipe
I added 1 tsp of vanilla paste to mine but you could add whatever essence takes your fancy or just cocoa.