Munchies Cupcakes

These Munchies cupcakes were my mom's choice for her birthday this year. After the heartbreaking news that Caramac was being discontinued, we needed a new favourite for her. Thus, these Munchies cupcakes were born. Chocolate, caramel and shortbread biscuit all blended together to create a decadent treat that is oh-so tempting!

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Cupcakes

I find the most important part of making sure my cupcakes come out nicely is weighing my batter. As this recipe makes 12 cupcakes, I weighed my batter before scooping it into the cases and divided it by 12, to ensure each cupcake was getting an equal amount of mixture.

I kept the recipe itself a pretty basic chocolate sponge, as the buttercream is the main feature of this bake, however, you could choose to use a fudge cake-style recipe instead if that's more to your fancy.

You could choose to add a caramel filling to these cupcakes if you wish, however, I omitted this as I felt they were sweet enough. If you wish to do this, core out the centre of your cupcake and add your filling, then place the chunk of cupcake you previously removed back in the hole.

Buttercream

Oh.My.God this caramel buttercream is to die for! If you have a sweet tooth like me you'll be all over this. I used Carnation caramel sauce in this recipe. However, if you're feeling ambitious you're more than welcome to whip up your own caramel to use in this instead.

The amount of caramel used is very much up to personal preference. I started with 75g of sauce and added more to taste. Just note that as you add more sauce, you may need to add more icing sugar to make sure your buttercream stays at a pipeable consistency.

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Method:

For the cupcakes:

1. Heat up your oven to 160c for fan ovens or 180c for non-fan.

2. Add 12 cupcake cases to your cupcake tray.

3. Beat the butter and sugar together until fluffy, I usually beat my butter for about a minute on its own before adding the sugar to ensure it's airy.

4. Add in the eggs, flour and cocoa powder and then mix until all combined.

5. Split your mixture between the cases evenly

6. Bake in the oven for 18-20 minutes until they are cooked through. I test mine by inserting a toothpick until it comes out clean. The cakes should also spring back if pressed gently.

7. Leave the cakes to cool.

For the buttercream:

1. Beat the butter until it is fluffy.

2. Add in your caramel sauce and 50g of icing sugar, then mix.

3. Gradually add the rest of the icing sugar in increments, making sure all the butter and caramel is incorporated.

4. Keep mixing until the buttercream is all together and fluffy. If it is too stiff, add a few drops of milk, and if it is too wet add some more icing sugar

5. Once finished, add the icing to a piping bag with a star tip

Decoration

1. Pipe the buttercream onto your cupcakes, starting from the inside and working out.

2. Crush up your biscuits using either a food processor or a rolling pin, then sprinkle your crushed biscuit on top of your frosting.

3. Add a munchie to each cupcake.

4. For extra sweetness, you can add a drizzle of caramel over each cupcake.