Coffee Caramel Cakes

• 1/2 cup butter, softened
• 3/4 cup firmly packed light brown sugar
• 2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water
• 2 None large eggs
• 2 1/4 cups self-rising flour, sifted
• 1/2 cup milk
• 18 pieces caramel fudge (Jersey caramels), halved
• None None Coffee Cream
• 1 tbsp instant coffee granules, dissolved in 1 tbsp hot water, cooled
• 1 cup heavy cream

1. Preheat oven to 350u0b0F. Grease a 12-cup muffin pan.
2. Cream butter and sugar until light and fluffy. Add coffee then beat in eggs, 1 at a time. Fold in flour and milk, in 2 batches. Transfer 1/2 of batter to prepared muffin pan. Press 3 caramel halves into the center of each cupcake then cover with remaining batter. Bake for 20 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. To make the coffee cream, whip coffee and heavy cream to soft peaks. Transfer to a piping bag fitted with a 3/4 inch fluted tip. Pipe coffee cream in swirls on top of cakes.

butter, brown sugar, coffee granules, eggs, flour, milk, caramel, coffee cream, coffee granules, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/32293 (may not work)