Chocolate Caramel Fudge Cupcakes

Yes, you read that right. Chocolate. Caramel. Fudge. Mr Scumpalicious had a day off this week - we still haven't managed to align our schedules - so he decided to spend some time in the kitchen (ah-mazing!). This was the incredible concoction I came home to on Friday afternoon and, after spending 6 hours with the 9 to 11 year olds this was the best thing that happened to me all day! I love my husband!!

Chocolate Caramel Fudge Cupcakes
1 1/2 cups water
2 1/4 cup caster sugar
185 grams butter
1/4 cup cocoa powder
3/4 teaspoon bicarb soda
2 1/4 cup self-raising flour
3 eggs
Caramel top-n-fill 

Preheat the oven to 180 degrees Celsius and prepare a muffin tray.

Combine the water, sugar, butter cocoa and bicarb soda in a large saucepan. Stir over medium heat but don't let it boil, until the sugar has dissolved and the butter is melted. Bring to the boil then reduce heat to low. Simmer for four minutes then transfer to mixing bowl. Let this cool to room temperature.

Add the flour the bowl and beat on a low speed until combined. Spoon the mixture into the muffin tray. Bake for about an hour or a little longer to crisp up the tops (fan forced oven seemed to help this).

Let the cupcakes cool then carefully cut out the centre and spoon in the caramel top and fill. Cut the centre piece down slightly and replace on top of the cupcake to cover the caramel.

Fudge Frosting 
90 grams butter
1/3 cup water
1/2 cup caster sugar
1 1/2 cup icing suga
1/3 cup cocoa powder

Combine the butter, water and caster sugar in a saucepan and stir over a low heat until the butter is melted and the sugar is dissolved.

Place the icing sugar and to cocoa into a mixing bowl and gradually add the hot butter mixture to the bowl. Cover and refrigerate until frosting cools and thickens. Mix until spreadable and then pour or pipe over cupcakes or dip the cupcakes into the mixture.