Caramel Mudcake Cupcake Be The First To Review By azuca recipe Comments | 0 Favorites | 32 Print Caramel Mudcake Cupcake Ingredients 3Â½ oz white chocolate, coarsely chopped4Â½ oz butter, coarsely chopped2/3 cup brown sugarÂ¼ cup golden syrup2/3 cup milk1 cup plain flour1/3 cup self-raising flour1 egg, lightly beaten Instructions 1 Preheat the oven to 330Â°F (170Â°C). 2 Line a 12 cupcake pan, with cupcake papers. 3 Combine the chocolate, butter, sugar, syrup and milk in a saucepan. 4 Stir over a low heat until melted and combined. (I had a few small bits of white choc that just would not combine – not a problem). 5 Allow to cool for about 15 minutes. 6 Sift the flours. 7 Mix flours into the caramel mixture. 8 Next, stir in the egg. 9 Divide the mixture evenly between the cake cases. 10 Bake for 30 minutes. 11 Remove tin from the oven, transfer to rack and cool. Notes Makes 12 Cup Cakes. Store in an airtight container for up to 3 days. Use with vanilla butter cream icing or caramel icing.