Chocolate cupcakes with caramel buttercream

Chocolate cupcakes with caramel buttercream

INGREDIENTS (makes ~15 small cupcakes)

* 1 pack of Superfood Bakery Organic Smile Seeker Chocolate Cake Mix

* 65g vegetable oil

* 1 cup dairy free milk

* 1 tbsp agave syrup or honey 

For the icing:

* 200g caramel or Dulce de leche

* 200g butter at room temperature 

To decorate:

* Cacao nibs

* Chopped walnuts 

* Fresh apple slices 

* Caramel or salted caramel sauce 

* Chocolate shavings 

INSTRUCTIONS 

1. Preheat the oven to 170°C. Line a muffin tin with paper cases.
2. In a deep bowl, mix vegetable oil, milk, agave syrup (or honey) and cake mix together until smooth.
3. Spoon the mixture into the paper cases until approximately two-thirds full. 
4. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
5. Once ready, cool on a wire rack.
6. To make the buttercream beat the butter for ~5 minutes until it is white and fluffy. If the butter gets too warm – simply cool it for 10 minutes in the fridge.
7. Start adding your caramel in three bathes - beating well after each batch.
8. Transfer the buttercream to a piping bag. 
9. Pipe over the cupcakes, sprinkle with chocolate, cacao nibs or walnuts. Drizzle with caramel sauce and top with an apple slice.