Caramel stuffed chocolate cupcakes

INGREDIENTS

2 cups sugar

1 and 3/4 cups of flour

3/4 cup of cocoa powder

1 1/2 teaspoons of baking powder

1 teaspoon salt

2 eggs

1 cup of milk

1/2 cup of oil

2 teaspoons vanilla extract

1 cup boiling water

Ingredients for Salted Caramel:

1 cup granulated sugar
6 tablespoon unsalted butter cut in pieces
1/2 cup heavy cream
1 teaspoon salt

Ingredients for Vanilla Buttercream Frosting:

1 1/2 cups unsalted butter room temperature
4 cups powdered sugar
1 teaspoon vanilla extract

2-3 tablespoons of milk

INSTRUCTIONS FOR CUPCAKES

1. Preheat your oven to 176 degrees Celsius and prepare your baking pan with liners.

2. Sift the dry ingredients together. In another bowl mix the wet ingredients except for the boiling water.

3. Add the wet ingredients into the dry ingredients and mix well, stir in the boiling water and fill the cupcake cups half way.

4. Bake for 30 to 35 minutes.

5. Using a knife cut small holes into the cupcakes and fill them with the caramel filling with a teaspoon.

6. Decorate with frosting

INSTRUCTIONS FOR CARAMEL

1. Heat the sugar in a pan. Stir well until the sugar melts.

2. When all the sugar is melted add 5 tablespoons of butter and stir constantly.

3. As soon as all the butter has melted add your cream and stir until it is the right consistency ( a bit thick ).

INSTRUCTIONS FOR BUTTERCREAM FROSTING

1. In a mixer mix the butter until smooth and pale (about 8 minutes).

2. Add 2 cups of powered sugar/icing sugar and mix until smooth

3. Add vanilla extract and milk and mix until smooth.

4. Add remaining sugar.