Salted Caramel Cupcakes

Hi Guys,
I made some really delicious cupcakes today, that I cannot wait to share with you! I've developed the recipe from one I chose from InTheKitchenWithKate.  

This recipe makes 12-15 cupcakes depending on the size of the cupcake cases you use and the amount of mixture you add into each case. I filled mine about 2/3 of the way full and it gave them really lovely flat tops, ideal for piping onto.
Ingredients

For the Cupcakes:

*200g Plain Flour/All Purpose Flour 

* 45g Cocoa Powder 

* 2tsp Baking Powder

* 1/4tsp Salt 

*180g Caster Sugar/Superfine Sugar

*100g Soft Light Brown Sugar 

*80g Unsalted Butter

*240ml Whole Milk (Semi-Skimmed works just fine too)

*2 Eggs 

*1tsp Vanilla 

For the Caramel:

*400g Caster Sugar/Superfine Sugar

*165g Unsalted Butter 

*250ml Double Cream

*1 1/2 tsp Flaked Sea Salt 

For the Butter-cream: 

*250g Icing Sugar/Powdered Sugar 

*80g Unsalted Butter 

*25ml Whole Milk (Again, Semi-Skimmed works just as well)

*1tsp Vanilla Extract

Method 

1. For the caramel, pour the sugar into a large pan, on a medium heat & stir.

2. Once dissolved, add the butter until it has melted.

3. Gradually add the cream and stir after each addition.

4. Take the pan off the heat and stir in the salt. If you don't have flaked salt, use regular rock salt and grind it until smaller crystals are formed.

5. Line a cupcake tray with cupcake cases.

6. Sift the flour, cocoa powder, baking powder and salt into a bowl and mix all of them together, till fully combined. 

7. Beat the two sugars together as well as the butter.

8. Crack the two eggs into the milk, add the vanilla extract and mix the whole thing with a small whisk or a fork.

9. Add 1/3 of the milk mixture to the butter and sugar, before adding 1/2 of the dry ingredients. 

10. Next, pour in the rest of the liquid and put the rest of the dry ingredients in with the other mixture.

11. Fill your cupcake cases using a table spoon or ice cream scoop, till they are 2/3 full.

12. Bake these for 18-20 minutes in a preheated oven at 170 fan.

13. Once the cupcakes have cooled, cut a hole in the centre of the cupcake and add your caramel. Close the whole up again, by using the part you cut off beforehand, as a lid. 

14. For the butter-cream, add the butter to half of the icing sugar, sifted. 

15. Add the milk and vanilla extract before sifting the remaining icing sugar into the mix and beating for 5 minutes until it appears gorgeous and fluffy.

16. Apply the butter-cream any way you choose and microwave the caramel for 20 seconds till runny and drizzle over the top . I also added the personal touch of some crushed biscuits, just to add some texture.