Chocolate And Caramel Cupcakes

• 9 tbsp butter, chopped, at room temperature
• 3/4 cup sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup self-raising flour
• 1/2 cup cocoa powder
• 1/2 cup milk
• 2 oz chocolate chips
• 12 None fudge squares , halved, to decorate
• None None Caramel Icing
• 1/2 cup brown sugar
• 3 tbsp butter
• 2 tsp milk
• 3/4 cup powdered sugar, sifted

1. Preheat oven to 350u0b0F. Line a 12-hole muffin pan with paper liners.
2. In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
3. Sift flour and cocoa together onto a plate. Fold into creamed mixture alternately with milk and choc chips, starting and finishing with flour.
4. Spoon mixture into the paper liners until 2/3 full. Bake for 15-20 minutes or until cooked when tested with a skewer. Cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
5. Meanwhile to make the caramel Icing, combine the brown sugar, butter and milk in a small saucepan. Stir over low heat until sugar dissolves. Bring to a boil. Remove from heat. Cool. Stir in powdered sugar.
6. Spread icing over cakes. Top with fudge halves. Store in an airtight container.

butter, sugar, vanilla, eggs, flour, cocoa powder, milk, chocolate chips, fudge squares, caramel icing, brown sugar, butter, milk, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/25818 (may not work)