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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 40 mins

This is a delicious take on the classic chocolate and caramel slice. The caramel is great to pour over any chocolatey cupcake base.
This is a delicious take on the classic chocolate and caramel slice. The caramel is great to pour over any chocolatey cupcake base.

Makes 2 dozen

TIP
You could drizzle the chocolate over the caramel for a different look.

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Step 1
Preheat the oven to 175˚C (350˚F). Place 24 paper baking cups in muffin pans. Place all the ingredients for the base in a medium bowl and beat with an electric mixer until smooth and pale, about 2–3 minutes. Spoon the mixture into the cups to come just under half way up the sides. Bake for 10–15 minutes.
Step 2
For the caramel, place the butter and brown sugar in a saucepan over a low heat until melted. Add the condensed milk and bring slowly to the boil. Stir continuously until the mixture turns a pale caramel colour, approximately 3–4 minutes. Carefully pour over the top of the cupcakes and level with the back of a wooden spoon. Chill in the refrigerator for 1 hour, or until set.
Step 3
Melt the chocolate in bowl over a pan of simmering water and pipe over the caramel in a dollar sign shape. Chill in the refrigerator until set. Store in an airtight container for up to 3 days, or freeze unfrosted for up to 3 months.