CHOCOLATE CUPCAKES WITH SALTED CARAMEL AND CREAM CHEESE FROSTING

INGREDIENTS:

1/2 cup and 3 tbsp of ( 125 g ) sugar
3 eggs
3,5 oz ( 100 g ) dark chocolate
7 tbsp of ( 75 g ) butter
1/2 cup and 3 tbsp of ( 75 g ) flour
2 tsp baking powder
1/2 cup of ( 1 dl ) milk
1/2 cup and 2 tbsp ( 50 g ) cocoa powder
Salted caramel

CREAM CHEESE FROSTING:
12 oz ( 339 g ) cream cheese
Half a stick of ( 56 g ) soft butter
1 cup ( 120 g ) powered sugar
Salted caramel to drizzle on top

Heat oven to 180°C / 356°F. Mix flour, cocoa powder and baking powder in a bowl and set aside. Whip sugar and eggs until light and fluffy. Melt the butter on low heat. When it's melted take it off the heat and mix in the chopped dark chocolate - mix until the chocolate is melted. Mix the chocolate mixture in with the sugar - mix until smooth. Slowly add the milk and mix until smooth again. Add the dry ingredients and whip until combined. Spoon batter into cupcake liners and bake for 15 minutes. When the cupcakes are done let them cool off completely. When they have cooled off, make a small hole in the middle and fill them with salted caramel.

Put your soft butter in one small bowl and the cream cheese in another. Using a spoon, soften the butter and then the cream cheese. When they have det same consistency fold them carefully together. When all combined sift the powdered sugar in and fold it in. When the frosting is fluffy and well combined you can frost your cupcakes as you wish. I made a small dent in the top and drizzled some salted caramel.

Enjoy!

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