3 Tier Chocolate & Caramel Cupcakes

Sorry that I haven't posted for a long time guys. I've been ill over the last few weeks (more on that later).

I know I know, lots of my cakes recently have centred around chocolate.

I work with what I have....ok? Good :-) 

As it was my 30th 21st (again) birthday on 14th Feb (yes I'm a Valentines baby) I thought I'd make some super special cakes for my work mates. We always take cakes in to feed the masses on our birthdays, it's the done thing.

I really wanted to make a 3 tier cupcake but was stuck for what would make up the top tier, I could have used petit fours cases (I think) but I'm not sure there are cake tins that can hold them - I could be wrong, if I am let me know :-)

In the end I plumped for rolos!! Genius..no?

I think they look great!!!

This is what I did........hang on to your hats!!

Recipe

250g butter

250g soft brown sugar

200g s/r flour

50g cocoa powder

4 eggs 

1 1/2 tsp baking powder

3 tbsp golden syrup

1/2 cup semi milk

1. Preheat over to 170 and line a muffin tin with 12 cases & mini muffin tin with 24 mini cases
2. Put dry ingredients into a bowl 
3. Cream the butter and sugar
4. Add eggs one at a time making sure one is fully incorporated before adding the next
5. Mix in the golden syrup 
6. Add 1/2 dry ingredients and fold in until just combined
7. Add 1/4 cup milk and fold in
8. Add the rest of dry ingredients and fold in until just combined
9. Add 1/4 cup milk and fold in
10. Divide mix evenly (just over 1/2 full) between all the cases
11. Bake the large cupcakes for 25-30 minutes
12. Bake the mini's for 15 minutes.
13. When baked, place on cooling rack to cool.

When the mini's are cooled, unwrap them, place them on a baking sheet in a freezer proof tin and put them in the freezer for 2+ hours until they are cold and hard.

In the mean time make the frosting......

Recipe

200g butter

400g icing sugar

4 tbsp caramel

milk

1. Cream the butter until it turns pale
2. Add the icing sugar using one large serving spoon at a time, mix slowly at first (unless you love a good sugar cloud!!) then give it a good whip each time.
3. Add the caramel
4. Whip the mixture for 3-5 minutes
5. Add as much milk as you want to get the consistency you need. I like mine airy but shape holding.

Now's the fun bit CONSTRUCTION!!! Get ya Rolo's ready!! :-)

• Melt 160g cake coating dark chocolate, take off the heat when melted. 
• Hold the top of a frozen mini and place it in the hot chocolate, make sure you bring the choc up the side of the cake to the top (just like it's a wrapper) use a spoon for this. Gently scrape excess choc from the bottom of the cake and place on baking sheet. Repeat for all 12 cakes.
• Ice the normal and mini cakes with the caramel frosting in a rose/flat swirl (you'll need a smaller star nozzle for the mini's)
• Place the mini atop the large cake (always frost mini's before you put them on the large ones, it's impossible to re-do the frosting if you make a mistake otherwise)
• Get your Rolo's and gently rub the sides of them to get rid of the chocolate marks ~ nice and smooth please. 
• Pipe a star blob (very technical I know) on the bottom of each Rolo, you'll need to place the Rolo top down onto the cupcake. Pop a small chocolate ball on top of the frosting to finish the look.

Et Voila!! Tiered Cupcakes!!! Woo Hoo

You will have 12 mini cupcake left (for the family) just copy what you have already done ~ but without the large cupcake on the bottom.

Mini's!!!!!

Nom nom nom

ENJOY!!

xx Kat xx