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Printed From https://www.cakecentral.com/recipe/15144/caramel-mud-cakes 2024-04-26
This is a great reliable recipe that produces an evenly domed cupcake that keeps well for about 3 or 4 days. It is sweet, rich and delicious. Last time I made them they disappeared very quickly!
Ingredients
- 125g butter, chopped coarsely
- 100g white eating chocolate, chopped coarsely
- 2/3 cup (150g) firmly packed brown sugar (I use dark brown)
- 1/4 cup (90g) golden syrup
- 2/3 (160ml) milk
- 1 cup (150g) plain flour
- 1/3 cup (50g) self raising flour
Instructions
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1. Preheat the oven to modeately slow (170celcius/150celcius fan-forced). Line 6-hole texas or 12-hole standard muffing pan with paper cases.
2. Combine butter, chocolate, sugar syrup and milk in small saucepan; stir over low heat, until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3. Whisk sifted flours into chocolate mixture, then egg. Divide mixture evenly among case.
4. Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
