Preheat oven to 180°C (fan bake). Place paper patty cases into a muffin tray.
In a mixing bowl beat butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
Stir in mashed bas. Sift flour, baking powder, baking soda and Gregg’s Ground cinnamon into the creamed mixture. Gently fold in the dry ingredients with the milk until combined.
¾ fill each patty case with the mixture. If wished, press a halved chocolate caramel into the mixture until covered. Bake for 15-20 minutes until cakes are cooked. They will spring back when lightly touched in the middle. Remove from the oven and stand for 5 minutes.
Carefully remove the cupcakes from the tin and transfer to a baking rack to cool completely. When cold, ice with the chocolate buttercream.
Beat butter until creamy. Add sifted icing sugar, cocoa and cinnamon. Continue beating until smooth, adding 1-2 tablespoons of milk if necessary to make it a piping consistency. Pipe a swirl on top of each of the cupcakes.
* Instead of Cadbury Chocolate Caramels you can also use Cadbury Salted Caramel Chocolate.
Decorate with grated chocolate if wished.
What do I need ?
Original recipe yields 12 Servings
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