Chocolate Cupcake Surprise

Method

Cupcakes

1. Preheat oven to 160°C.
2. Place 18 cupcake liners into the holes of a muffin tin. Grease with non-stick spray. Set aside.
3. In a mixing bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and bicarbonate of soda. Mix well.
4. In a separate bowl, whisk together eggs, vegetable oil, and milk.
5. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
6. Pour the hot coffee into the batter gradually and mix until smooth.
7. Divide the batter between the cupcake liners.
8. Bake for 20 minutes. When a skewer inserted at the centre of the cupcake comes out cleanly, the cakes are baked.
9. Remove from the oven and let cool completely on a wire rack.

Icing

1. Cream the butter and sugar together until light and smooth.
2. Add the cocoa, caramel treat, vanilla and salt.
3. Continue beating until smooth and creamy.
4. Place into a piping bag.
5. Using a melon baller or teaspoon, carve a small hole into each cupcake. Fill with small sweets.
6. Place a small piece of cake back on top and then decorate with the icing.
7. Sprinkle with silver balls and place a cake topper in each one.