Shortbread Caramel Cupcakes
Chocolate cupcakes stuffed with gooey caramel sauce, shortbread crumbs and topped with a swirl of caramel buttercream and a final sprinkle of more shortbread crumbs, it can’t get better than that!
For the cupcakes:
3/4 cup margarine
3/4 cup self raising flour
3/4 cup caster sugar
1/4 cup + 2 tbsp cocoa powder
1 tsp vanilla extract
2 tbsp milk
1 cup grated chocolate
For the buttercream:
1 cup margarine
3 cups icing sugar
1/4 cup caramel sauce
NuVita Shortbread Biscuits, crushed
For the cupcakes: Add all ingredients for the cupcakes in a bowl and beat using an electric mixer. Use a spatula and mix to ensure there are no lumps in the batter.
Use an icecream scoop to portion the cupcakes. Place one scoop each of the batter in a lined cupcake tray. Bake in a preheated oven at 180C for 22-25 minutes and then cool completely.
For the buttercream: In a bowl, beat the margarine until fluffy. Add the icing sugar 1 cup at a time and beat well in between each addition.
Add the caramel sauce and beat again. If the buttercream is too thick, add some milk to lighten it up.
Scoop out the centre of the cupcake and add some caramel sauce and shortbread crumbs. Pipe a buttercream swirl on it and top with some more shortbread crumbs.