Recipe Raphaella Frame Styling Shelly Bergh and Raphaella Frame Photograph Russell Smith
50g cocoa powder
200ml hot water
200g caster sugar
1t bicarbonate of soda
½t baking powder
1×360g tin caramel
2t sea salt flakes
for the dark chocolate ganache
200g dark chocolate, broken into pieces
Preheat the oven to 180°C. Combine the cocoa powder and hot water in a small bowl and mix to form a smooth paste. Set aside to cool.
Cream the butter and the caster sugar until pale and fluffy. Gradually add the eggs and sift in the dry ingredients. Using a metal spoon, gently fold in the cocoa mixture until combined. Place spoonfuls of the mixture into two muffin trays lined with paper cases, and bake in the oven for 20 minutes, or until a cake tester comes out clean. Remove and leave to cool on a wire rack.
Combine the caramel and salt in a bowl, adding more salt to taste. Using a sharp knife, carefully cut a cylindrical hole into the centre of each cupcake, leaving the bottom intact. Slice the top off the removed cylinder for use as a lid. Fill the cupcake with the caramel and cover with the lid.
Place the cream in a small saucepan and bring to the boil. Remove from the heat and immediately add the chocolate, whisking until smooth and combined. Allow to cool slightly before icing each cupcake. Leave to set before serving.
This recipe is from the February 2012 House and Leisure Food issue.